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Cuban Picadillo

February 12, 2021 • 0 comments

Cuban Picadillo
This is a sophisticated, simple one dish meal. Easy to make and easier to eat. Make it Paleo and Keto friendly by eliminating the potatoes altogether or substituting sweet potatoes or carrots.


  • (1 tsp) Olive Oil, Lard, Tallow or leftover Bacon grease!
  • (1 lb) Ground Beef
  • (1) Large Onion, chopped
  • (1) Green Pepper, chopped
  • (8) Garlic Cloves, minced
  • (1) 15 oz can Tomato Sauce
  • (3/4 cup) White Wine
  • (2) Bay Leaves
  • (1/2 tsp) Ground Cumin
  • (1/2 tsp) Black Pepper
  • (1 tsp) Salt
  • (1/3 cup) Raisins
  • (1/2 cup) Green Olives
  • (2) Potatoes, cut into 1/2 inch cubes
  • (1/2 cup) Oil, Lard, Tallow, or leftover Bacon grease for frying


  1. Heat 2 tsp oil in a large skillet over high heat and brown ground beef. (If using fattier ground beef, omit the oil.) Add onion, green pepper, and garlic. Sautee for 2 to 3 minutes.
  2. Lower the heat and add tomato sauce, wine, bay leaves, cumin, salt, and pepper. Mix, cover and simmer for 10 minutes.
  3. While the picadillo is simmering, in a small pot heat ½ c oil over medium-high heat. Fry the potatoes in 2 batches until golden (5 to 7 minutes). Remove the fried potatoes from the oil and place on a paper towel lined plate.*
  4. To the simmered picadillo, add the raisins and fried potatoes. Simmer for another 5 minutes.
  5. Turn off the heat and add the olives.
  6. Serve the picadillo with rice and fried plantains.

Alternatively, skip frying the potatoes and just add them with the vegetables and let them simmer until done.

Mexican Meatball Soup
February 12, 2021 • 0 comments
with customization by Grapevine Local Food Marketing