Paleo Picadillo


Roast tomato sauce

  • 1 can of chopped tomatoes
  • 1 red pepper
  • 1 onion, chopped
  • 1 tablespoon of Sainsbury’s (or any other) Spicy Chipotle Chilli Paste
  • 2 cloves of garlic
  • 2 tbsp coconut oil
  • salt & pepper


  • 300g minced beef
  • 300g minced pork
  • Coconut oil
  • Salt & Pepper to season
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp ground cloves
  • oregano or thyme (fresh is best but not essential)
  • 65g pitted olives (jarred olives are fine)
  • 80g raisins
  • 250ml Beef or chicken stock
  • 70g Toasted slivered almonds
  • Splash red wine vinegar


  1. Mix the meats together in a bowl, season and put to the side (If in a rush I just do this in the pan later, although end up with a messy hob!)
  2. Start with the roast tomato sauce. Heat a dry frying pan & roast the pepper, onion & garlic until they start to blacken. Let them cool (if you have the patience) then add them into a food processor with the oil and chopped tomatoes. Blend to a small-chunked puree.
  3. In large pan, heat 2 tbsp of oil and cook your meat.  When the meat has browned stir in the cinnamon, cumin, cloves, olives and raisins. Stir away.
  4. Pour into the meat mixture the roast tomato sauce from your food processor. Add a handful of oregano or thyme, along with the stock and let simmer for a while.  You do not want a sloppy picadillo – so it’s best to leave this simmering for some time, stirring to prevent it from sticking.
  5. Whilst you are doing this toast the almonds (I do this in a dry frying pan) until slightly brown
  6. Once you have a decent consistency then stir in the almonds and add a dash of red wine vinegar. Cook for about 3 minutes longer and then serve.



Serve with cauliflower rice or in romaine lettuce tacos with Guacamole and grated Sheeps cheese (Sainsbury’s Parlick Fell is ideal)

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