When I think of a picadillo, I think of my dad. My dad was and still is the cook in our family. He made dinner every night of the week growing up. I attribute my love for cooking to him.
Picadillo was a staple in our household, my dad kept it in our weekly meal rotation. There are many different kinds of picadillo, but basically it is a ground beef hash, similar to a chili. My dad and grandparents make picadillo with white potatoes and ground beef and a side of tortillas. Since white potatoes and tortillas aren’t in my regimen, I’ve paleofied my dad’s recipe for picadillo.
Makes about 4 servings
1 lb grass fed ground beef
3 turnips, peeled and chopped
1 medium onion, diced
3 cloves garlic, minced
4 ounces tomato paste or fresh puréed tomatoes
1 1/4 cup unsalted or low sodium chicken stock
1/2 tsp cumin
1 tbsp Mexican oregano
1/2 tsp black pepper
1 tbsp salt
1. Cook ground beef on medium heat until lightly browned, breaking up the meat as it cooks.
2. Add in garlic, onion and spices and cook for 7 minutes.
3. Stir in tomato paste and then add the turnips.
4. Pour in chicken stock, stir to combine everything and lower heat.
5. Cover and simmer for about 30 minutes until turnips are tender.
Serve picadillo in a bowl and eat like chili or serve it with a side of my Mexican Cauliflower Rice.