Beef Picadillo

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.

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  3 Tbs. extra-virgin olive oil
  
  


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  1-1/2 lb. lean ground beef
  
  


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  1/3 cup dry red wine
  
  


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  1 small yellow onion, minced
  
  


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  3 cloves garlic, minced
  
  


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  1 cup canned crushed tomatoes
  
  


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  1/2 cup golden raisins
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 large hard-cooked eggs, finely chopped
  
  


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  6 Tbs. chopped pimiento-stuffed green olives
  
  


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  1/4 cup minced fresh cilantro
  
  


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  1 small head Boston lettuce, cored and leaves separated
  
  

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 1-1/2 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.