Nightshade-Free Cuban Picadillo

Prep Time 00:15 Cook Time 00:25 Serves 6

Ingredients

  • 4 slices bacon, chopped into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 4 large cloves garlic, chopped
  • 1 1/2 teaspoonS ground cumin (omit for AIP!)
  • 2 teaspoons dried oregano flakes
  • 2 Turkish bay leaves
  • 1/4 teaspoon ground cinnamon
  • 2 pounds ground beef
  • 1 teaspoon fine sea salt
  • 2/3 cup butternut squash puree or pumpkin puree, canned
  • 1/2 cup dry red wine
  • 1 teaspoon blackstrap molasses
  • 3/4 cup pitted and sliced green olives
  • 1/2 cup raisins
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons capers

Directions

  1. In a large stainless steel skillet, cook bacon, onion and garlic over medium heat for 6 to 8 minutes until the onion is tender and fragrant.
  2. Stir in cumin, oregano, bay leaves, and cinnamon and continue to stir for 30 seconds until toasted and fragrant.
  3. Crumble ground beef into skillet and season with sea salt. Cook, stirring every couple minutes, until no longer pink. Ensure you break up the ground beef into small pieces with a wooden spoon as it cooks.
  4. Add butternut squash, red wine, molasses, olives, and raisins to the skillet and bring to low boil over medium-heat. Reduce the heat to medium-low and allow to simmer for 6 to 8 minutes until thickened.
  5. Remove from heat and stir in vinegar and capers. Serve over cauliflower rice or white rice for a traditional Cuban meal. 
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