A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.
SERVES: 4 to 6
INGREDIENTS:
- 3 Tbs. extra-virgin olive oil
- 11/2 lb. lean ground beef
- 1/3 cup dry red wine
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1/2 cup golden raisins
- Kosher salt and freshly ground black pepper
- 2 large hard-cooked eggs, finely chopped
- 6 Tbs. chopped pimiento stuffed green olives
- 1/4 cup minced fresh cilantro
- 1 small head Boston lettuce, cored and leaves separated
INSTRUCTIONS:
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.
- Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 11/2 tsp. salt and a few grinds of pepper.
- Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro. Serve hot with the lettuce leaves for wrapping.
