Tangy Beef and Vegetable Picadillo

Inspiration: Brandon and I love picadillo, particularly this recipe, which is a staple in our house. But one of the things that I love so much about cooking is that there are as many versions of recipes as there are people, and every dish tastes different depending on who makes it or whose recipe it is. Cooking’s really kind of an art in that way, which might be why I was drawn to it in the first place. It’s like painting classes and sketchbooks in its own unique way.

What We Loved: This picadillo is a completely different alternative to our usual favorite. Whereas that recipe is rich and savory, with a nice and prominent tomato and cinnamon flavor, this recipe has a lot more going on and is defined by a tangy and sour bite. With green olives, capers, and pickled jalapenos involved, there are a lot of ingredients that offer that tangy component. Plus, the carrot lime puree on top is also nice and tart from the bite of lime. It’s a really great and interesting flavor that’s contrasted nicely by sweet and juicy little bites of golden raisins, which I really adored and consider essential to this dish. And I just love that there are so many vegetables thrown into the recipe, too – plenty of onions, green peppers, red peppers, carrots, cilantro, lime. This meal is just packed full of awesome flavors and nutrients. And who can complain about a fried egg on top and creamy avocado slices on the side?

Tips: The original recipe calls for this to be served with creme fraiche (or sour cream) in addition to the other toppings and sides. I forgot to buy any at the store, but I really think that it would be a great, cooling complement to the rest of the meal.

Tangy Beef and Vegetable Picadillo
Source: Adapted from Eve Aronoff, from Eve the Cookbook

*This recipe will serve about four. We used it to feed two with leftovers for a second night.

1 lb ground beef
1 large onion, diced
2 tablespoons garlic, minced
3/4 cup green pepper, finely diced
3/4 cup red pepper, finely diced
2 teaspoons jalapeno, minced
1 teaspoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon allspice
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 large roma tomatoes, diced (about 1 cup)
1/2 cup golden raisins
1 teaspoon capers, roughly chopped
1/2 cup green olives, sliced
2 tablespoons sriracha
1 tablespoon pickled jalapenos, minced
1 teaspoon Worcestershire sauce
2 eggs
Carrot lime puree, recipe follows
1 avocado, sliced
Cilantro, to garnish

1. Brown the ground beef in a deep saute pan.

2. Add the onion, and cook until softened. Add the garlic, stirring to combine.

3. Add the green peppers, red peppers, jalepenos, and spices. Cook for a few minutes until the vegetables are softened.

4. Add the roma tomatoes, raisins, capers, and olives. Cook for about five minutes, stirring occasionally.

5. Add the sriracha, pickled jalapenos, and Worcestershire. Stir to combine, and adjust seasonings to taste if necessary. Keep warm on the stovetop.

6. Fry your eggs sunnyside up in some butter.

7. Serve the picadillo topped with the fried eggs and a dollop of carrot lime puree. Serve alongside avocado slices, and garnish with cilantro.

Carrot Lime Puree
1/3 small green bell pepper, roughly chopped
1/8 – 1/4 cup onions, roughly chopped
Juice from 1 small lime
1 large carrot, peeled and roughly chopped
1 small clove garlic, peeled and roughly chopped
Extra virgin olive oil
Kosher salt
Black pepper

1. Place the bell peppers, onions, lime juice, carrot, and garlic in a food processor.

2. Slowly add the olive oil while the food processor is running to emulsify.

3. Season to taste with salt and pepper.


14 thoughts on “Tangy Beef and Vegetable Picadillo

  1. I’ve actually never heard of picadillo before in my life, but it certainly looks good. I think there’s something very reassuring about food that comes topped with a fried or poached egg, it’s like something familiar winking out at you, inviting you to take a bite.

    I made huevos rancheros for us Sunday, so I’m more than ready to give this a shot. Thanks for the idea. New recipes are so exciting!

    • Thanks, James. I agree with you about foods being topped with a fried/poached egg – so comforting, isn’t it? Almost guarantees that the meal is going to be good :)

      I also love new recipes….whenever I run across something that looks good to me that I’ve never heard of before, I have to make it as soon as I can!

    • Of course! I hadn’t heard of picadillo until a year or two ago, either. Of the two that we’ve tried, the Cuban Picadillo recipe that I posted about a year and a half back is my favorite! (and my husband’s favorite, too). But this one is really tasty as well :)

  2. Hi Carrie,

    I’m trying to contact you to discuss licensing some of your recipes for inclusion in the Personal Paleo Code Meal Plan Generator. I don’t see a contact form here, so I thought I’d try leaving a comment. Can you please contact me at the email address I used in the comment form to talk more about this? Thanks!

  3. This is delish. We modified with fresh chiles and the olives from whole foods that don’t have as many preservatives. We lightened up on the siracha and lea&perrins for the salt content. Really a great recipe. Thanks for sharing!

  4. Hi Carrie!
    I just stumbled upon your site and am totally grateful for you guys! My husband and I have been struggling to maintain our diet with Slow Carb and have been finding the diet rather dull because of how repetitive it gets! But when we tried your recipes here, we totally felt like we’ve hit the jackpot of yummy tasting low carb food. This one has been a huge hit so far with us. Thank You!

    • Thanks so much for the kind words, Annie! I’ve been doing low carb food for over two years now, and one of the things that I’ve learned is that low carb definitely does not have to be dull! I’m really glad that you’ve found some stuff that you like :)

  5. My son would love this! His favorite pot roast is one with olives in it and he’s addicted to runny eggs and avocado. I can’t wait to try making it for him.

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