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!