Below you will find a recipe for something called “Picadillo.” Those of you who live in the San Fernando Valley would recognize it as the delicious center of those potato balls from Porto’s. This recipe is a variation of a somewhat sweet recipe that we often use. It makes a great meal in and of itself but we decided to take it one step further and make a style of shepherd’s pie using plantains instead of potato.
You simply cook your Picadillo as listed in the recipe, and while this is cooking down, boil some water for the plantains. We use 6 ripe plantains for our recipe when using the entire pot of Picadillo. The plantains need to be boiled for about 30 minutes until tender enough to mash.
Use half of the plantain mash for the bottom of your pan, and sandwich the Picadillo between another layer on top. Finish it in the oven for texture and color. This will also make it much easier to serve.
Check back soon to see how we serve this as an appetizer at a party!
Picadillo
Print recipeIngredients
- 1/8 cup Coconut Oil
- 2 Medium Onions (minced)
- 2 Medium Bell Peppers (minced)
- 3 cloves Garlic (pressed)
- 2lb Ground Beef
- 1/2lb Cooked Ground Ham ((optional))
- 1 cup Raisins
- 1/2 cup Pitted Green Olives (Find a paleo-friendly version as most are packed in vinegar with tons of salt.)
- 2 tablespoons Capers (Again, packed in vinegar and tons of salt. )
- 1 tablespoon Salt
- 1 tablespoon Pimenton (This is a Spanish paprika. Substitute regular paprika if unavailable.)
- 8oz Tomato Sauce
Directions
| Step 1 | Heat oil in a large skillet. |
| Step 2 | Sauté onions, garlic, and peppers. |
| Step 3 | Add ground meats and brown, stirring often. |
| Step 4 | Add remaining ingredients and cook covered on low to medium heat for 20 minutes. |