• 2 pounds ground beef
  • 1 white onion, diced
  • 2 green peppers, diced
  • 15 ounces tomato sauce
  • 10 ounces green olives, pimento stuffed
  • 1 cup raisins (omit for 21DSD, but add to any non-21DSD servings! You can also try diced green apples instead)
  • 2 tsp cumin ground
  • 2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1/4 cup apple cider vinegar


  1. Brown the ground beef in a large pot. I usually use a 12-quart stockpot for picadillo, because anything smaller tends to become too full to mix all of the ingredients without making a mess

  2. Once the beef is browned, you may drain it if desired. I usually leave the fat in because I get grass-fed beef, and it does add to the flavor

  3. Add the diced onions, green peppers, tomato sauce, olives (drained; you don’t need the brine), raisins (see note in ingredients), cumin, garlic, pepper, salt, oregano, and vinegar to the pot of ground beef and mix well. You now have picadillo, which you can eat right away, but it's better if you allow it to simmer for 30-60 minutes

  4. Serve alone, or over riced cauliflower. Enjoy with tostones (fried, unripe plantains) and/or yucca if you're doing the energy modification

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