Picadillo is one of my favorite fillings for empanadas, so I’ve modified it to be totally clean and just as delicious as the original. Serve warm over cauliflower rice or in a grain-free tortilla with plant-based cheese. Serves 4.
2 Tbsp olive oil
2 brown onions, diced
4 garlic cloves, minced
2lbs grass-fed ground beef
1 (28oz) can fire roasted tomatoes (sub crushed, pureed or 4 fresh tomatoes, chopped)
2 Tbsp red-wine vinegar
1 Tbsp ground cinnamon
2 tsp ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
1 tsp JF Spicy Salt
⅔ cup pitted stuffed olives, sliced (I like Divina)
⅔ cup raisins
Italian parsley, chopped
JF Spicy Salt, to taste
In a large pan over medium-high heat warm the olive oil until it begins to shimmer. Add the onions and garlic. As they soften and become fragrant, add the ground beef, cooking through allowing it to crumble and brown.
Add the tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves, and nutmeg, combining well. Season with a generous pinch of JF Spicy Salt. Lower the heat, and let the stew simmer, covered, for approx. 30 minutes.
Add the raisins and olives. Cook for an additional 15 minutes, uncovered. Remove the bay leaves and serve warm over my JF Cauliflower Rice.
Recipe adapted from: NYT Cooking