Beef Picadillo: A Latin American and Caribbean favorite, beef picadillo is a savory-sweet ground
beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos,
quesadillas, and omelets.
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,
6 Tbs. chopped pimientostuffed green olives
1/4 cup minced fresh cilantro
1 small head Boston lettuce,
cored and leaves separated
1. 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.
2.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.
3. Remove the skillet from the heat and stir in the chopped eggs, olives, and
cilantro. Serve hot with the lettuce leaves for wrapping.
—Bruce Weinstein and Mark Scarbrough
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