This recipe for Whole30 Picadillo was formerly titled “Paleo Fries Supreme” because a) I like to serve it over a bed of sweet potato fries and b) the dish reminded me of Fries Supreme from Taco Bell. I really liked Fries Supreme growing up! Looking back now, I don’t understand why! It’s the physical embodiment of a broken food system. An assortment of processed meats and toppings piled atop one another made at the drop of a dime and pumped out of some vacuum-sealed bag delivered in a freight truck.
Alas, there is hope where there was once despair. If you take the principal of combining delicious flavours and textures, which I’m sure was the initial thought behind the bastardized Taco Bell Fries Supreme, and use healthy, organic and real ingredients, you can create an absolutely stellar dish!
So, while this dish is technically my Paleo Fries Supreme, I’ve made it more searchable for those who watched me make it during my @Whole30Recipes Instagram takeover in January, 2108.
This is, hands-down, a true family favourite and I’ve made it enough times to be able to recommend it whole-heartedly to anyone and everyone. Also, I like to serve it with guacamole, a recipe for which can be found on my YouTube channel FOR YOUR VIEWING PLEASURE. If you are currently on a round of Whole30, feel free to replace the chipotle pepper in my Guac recipe with some ancho chili powder or just omit altogether.
Give it a go and let me know what you think in the comments below!
2 pounds grass-fed lean ground beef
1 large yellow – julienned
1 red bell pepper – diced
5 cloves garlic – finely chopped
2 tsp smoky Spanish paprika
2 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
2 tsp ancho chili powder
1 tsp kosher salt
1 tsp cracked black pepper
1 handful stuffed Green olives – sliced
2 bay leaves
Salt and Pepper
1.5 tbsp avocado oil
1.5 cup organic chicken stock
2-3 sweet potatoes
For the Sweet Potato Fries:
- Preheat your oven to 425F.
- Slice the sweet potatoes into thin ‘French Fry’ shapes, add to a large rimmed baking sheet line with parchment paper, drizzle with 1 tbsp avocado oil, and a pinch of salt and pepper. Toss everything to coat evenly, lay flat and bake for 45-60min – flip the fries at the halfway point. **Cooking times will vary depending on the size of your fries and heat of your oven.
For the Picadillo:
- Drizzle 1/2 tbsp avocado oil in a large Dutch oven or stockpot and set over high heat. Working in batches, brown all of the beef until the edges form a golden brown crust. Do not add too much beef to the pot or it will not brown properly. Once browned and a golden brown crust has formed around the edges of the meat, transfer the beef to a bowl using a slotted spoon.
- Discard all but 2 tbsp of the rendered fat in the pot, reduce the heat to medium and add in the onions and peppers. Sauté until onions are slightly caramelized but not burnt. Approximately 8-10 minutes. Add garlic and cook an additional 1-2 minutes or until fragrant.
- Add paprika, garlic powder, cumin, oregano, ancho chili powder, kosher salt and black pepper. Stir everything to coat evenly. Toast the spices for 1-2 minutes, stirring continuously to avoid burning them.
- Deglaze the pot with the chicken stock, scraping off any brown-bits that have formed on the bottom of the pot.
- Add in the browned beef, bay leaves and the olives – stir to coat.
- Raise heat to bring to a simmer, then reduce heat to low, cover with a lid and cook 45-60min. Stir occasionally to prevent burning. Add in a handful of sliced green olives. Set the lid back onto the pot and cook for another 10 minutes. Taste for seasoning and adjust accordingly.
- Serve with sweet potato fries and top with guacamole (See RECIPE HERE).
*Note: you can make Picadillo the day before and reheat at the time of serving. The flavours will continue to develop in the fridge over night and it will taste even better the next day!
*Tip: If your Picadillo is a bit too ‘watery’, remove the lid and cook for an additional 5-10 minutes. This will allow for some of the moisture in the pot to evaporate. It will also concentrate the rich flavours of the Picadillo – a good thing! You are aiming for a thick yet juicy consistency that loosely coats the back of a spoon. ***Careful not to cook the sauce for much longer than 10 minutes or it may dry-out or burn.