Lower Carb Cuban Picadillo
Growing up in Florida, we would head over to Ybor City, a historical district in Tampa so dad could pick up hand rolled cigars. Ybor City also has great Cuban food. My brothers and I would ask for picadillo, a tasty, minced-up meaty, olive-y dish-basically a hash. Omitting the traditional potatoes and cutting back on the onion, tomato sauce, and raisins make this a lower carb version. Delicious served alone without rice. You won’t miss the rice or the carbs.
- 1 & 1/2 pounds ground beef or ground pork
- 1/3 cup green pimiento stuffed green olives, sliced up
- 2 teaspoons capers, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 cup chopped cilantro
- 1/2 small onion, chopped
- 2-3 garlic cloves, chopped
- 1 small can tomato sauce
- 1/4 cup dry white wine
- 3 Tablespoons Raisins or Currants
- Salt and pepper to taste
- Optional: Shredded cheese, extra cilantro
Start the ground beef or pork, browning in a big skillet, over medium-high heat. In the meanwhile, chop the onion, chop the garlic, and slice your olives.
When the fat has cooked out of the meat, drain the fat off, throw in the onion and the garlic. Keep browning and mincing up the meat with a pancake turner or wooden spoon, until all browned and the onions are translucent. Add in everything else but the cilantro, turn the burner to low, and let the whole thing simmer for 5-10 minutes. Stir in the cilantro, and serve in bowls. Top with cheese or more cilantro if you want.