Paleo Cuban-Style Pastelon

Paleo Primate


I grew up eating Picadillo and plantains. My version of Picadillo is savory, with just a little bit of sweet from the raisins. Of course, Picadillo was always served with black beans and rice, and a side of maduros (fried, ripe plantains) or platanos (fried green plantains). Except for the black beans and rice, this was a pretty paleo meal. After recently making paleo pastelon for the first time, I realized I'd been eating the Cuban version of that Puerto Rican dish my whole life, only with the pieces separated. So I decided to try to make what I suppose would be a Cuban, paleo-friendly version of pastelon. Try it! You'll love it!


  • 2 pounds ground beef preferably grass-fed
  • 8 plantains ripe
  • 1 white onion
  • 2 green peppers
  • 15 oz tomato sauce
  • 10 oz green olives pimento stuffed
  • 1 cup raisins
  • 2 tsp cumin
  • 8 cloves garlic minced
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1/4 cup apple cider vinegar
  • 6 eggs large
  • 1 cup coconut milk
  • coconut oil as needed


  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...
  2. Get the full instructions at Paleo Primate
Paleo Cuban-Style Pastelon

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