One thing I miss about my childhood: My abuela’s cooking. No one’s beans taste as good as my abuela’s but one recipe that always had me begging for seconds was her picadillo. I never thought I’d be able to master her recipe (and let’s face it, no one’s picadillo will ever taste as good as hers) but I managed to recreate it using all organic ingredients and… bison. Whaaat! Crazy, right? Crazy delicious! I’m super excited to share how I adapted her recipe using grass-fed Durham Ranch bison. YUM.
- 1 lb. Durham Ranch ground bison
- 1 tbsp. cooking fat (I used Ghee but you can use lard, vegetable oil or whatever you prefer)
- 1 large carrot, cut into bite sized pieces
- 1 large zucchini, sliced and quartered
- 1/2 yellow onion, diced
- 1 russet potato, cut into bite sized pieces
- 1 small can tomato sauce
- 1-2 tbsp. tomato paste
- Pinch of salt
- Pinch of pepper
- Pinch of cumin
- Pinch of garlic powder
- Pinch of Mexican oregano
- Dash of chile powder
My Abuela never measures her spices so I tried not to either. Always start with a little bit, taste, and add as you go.
- Melt the ghee in a large sauté pan over medium heat and get your onions cooking for 2-3 minutes or until almost translucent.
- Brown the bison and season with salt, pepper, cumin, oregano, garlic powder and chile powder. Be sure to add a little more cooking fat if needed. Bison is pretty lean and won’t give off as much fat as beef would.
- Throw the carrots, zucchini and potatoes in the pan and add in your can of tomato sauce.
- Let it come to a slow boil and stir in the tomato paste.
- Bring the heat down to a simmer and cover with a lid to sweat out the veggies. Give it 5-7 minutes or until the potatoes and carrots are fork tender.
- Add in another dash of chile powder, salt, pepper and garlic powder.
- Let some of the liquid reduce if it hasn’t already. Just simmer a few more minutes with the lid on.
- Serve over rice or cauliflower rice or eat it on its own!
Serves roughly 4 people. Total cooking time: ~25 minutes. Tastes great with sliced avocado on top or in a taco as well!
Let me know if you try this recipe!