Wednesday, March 20, 2013

Paleo Picadillo Taco Salad

I am sort of amused to say that today's recipe is my tweaking of a Martha Stewart dish. I think I have maybe made one other recipe of hers in my lifetime! While I respect her craft skills I can't say we are very similar people...

This taco meat, however, is quite tasty. While Martha serves hers up in homemade crispy taco shells, I simply mounded mine onto a salad with lots of fresh veggies. The meat had enough flavor that the only other thing I added was a squirt of lime juice.

You could also eat this as lettuce wraps, or I'm sure explore some kind of coconut flour wrap option. I really liked the contrast of the crisp lettuce and creamy avocado with the flavorful beef. This one isn't spicy at all but has a really nice depth of flavor. The vinegar really makes it, so don't omit it!

Paleo Picadillo Taco Salad
adapted from Martha Stewart

2 tsp. olive oil
1/2 large white onion, finely chopped (1 1/2 cups)
1 lb. ground beef
1-2 minced garlic cloves
2 medium tomatoes, coarsely chopped (2 3/4 cups)
1 1/2 tsp. paprika
1 tsp. ancho chili powder
1 tsp. dried oregano
1 tsp. coarse salt
1 tsp. freshly ground pepper
3/4 tsp. ground cumin
1 1/2 cups water
2 tsp. apple cider vinegar

Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add meat and cook, breaking up pieces with the back of a wooden spoon, until browned (about 4 minutes).

If there is excess fat, pour out until only 1 tbs. remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.

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