Sandy's Authentic Picadillo with Beef from Butcher Box

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar

Dried cranberries offer a tart flavor, while sugar can sweeten the dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Cut open the package of 12 ounces of thinly sliced grass-fed beef from Butcher Box.

Place the beef in a pan with about a quarter of a cup of water to boil.

Let the beef simmer and boil until cooked.

Add a quarter teaspoon of salt, a few grinds of black pepper, and about a teaspoon of garlic powder to the beef.

While the beef is cooking, prepare the chili sauce by peeling the husks off of 5 tomatillos and rinsing them.

Add the tomatillos to a pot with enough water to barely cover them.

Add 3 large jalapenos (whole) and a quarter of a small onion to the pot with the tomatillos.

Add 1 clove of garlic to the pot.

Boil the chili sauce ingredients until they change color.

Once the beef is cooked, remove it to a bowl and set aside.

In a cast-iron skillet, add bacon fat and heat it up.

Add the remaining chopped onion, one chopped jalapeno (with most seeds removed), and one chopped roma tomato to the skillet.

Sauté the vegetables until they are tender.

After the vegetables are tender, add the cooked beef back into the skillet with the vegetables.

Strain and puree the chili sauce, then add it to the beef and vegetable mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens