Beef Picadillo recipe

Beef Picadillo

by Mark Scarbrough, Bruce Weinstein
One Star Two Stars Three Stars Four Stars Five Stars read reviews (6)

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 4-6

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ingredient discovery
Ingredients pimento stuffed green olives Boston lettuce dry red wine more more
3 Tbs. extra-virgin olive oil
1-1/2 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

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.

Serving Suggestions

If you're serving in lettuce leaves, start the meal with Poblano-Pepita Salsa, Homemade Tortilla Chips, and Black Bean Salad with Mango, Citrus & Crunchy Jicama, but if you're using the filling in a soft taco or quesadilla, make Handmade Corn Tortillas and serve with the salad. 

nutrition information (per serving):
Calories (kcal): 420; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 7; Protein (g): 34; Monounsaturated Fat (g): 12; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 610; Cholesterol (mg): 165; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 97 , pp. 90
December 31, 2008

user reviews

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Star Star Star Star Star by sewapel, 3/25/2010
Star Star Star Star Star by yummymummy, 10/26/2009My family loves this! My kids, 2.5 and 5, love olives, so I made this when it was published earlier this year and it was a hit. It is tasty without being spicy and fun for them to eat. I'm making it tonight only I'm doubling it and freezing the second batch to give me a night off.
Star Star Star Star Star by elka_knits, 8/12/2009As a brazillian I grew up eating picadillo. Over the years it had been doctored down to kid friendly [no wine, raisins, eggs, olives] with diced potatoes and peas. This reminds me so much of how my mom made it. It contains all the fancier for company versions she made. Most excellent. Thank you
Star Star Star Star Star by MMX, 7/28/2009Spectacular. Quick, easy, and quite flavorful. Use a whole grain tortilla or a lettuce wrap.
Star Star Star Star Star by Cissik, 1/22/2009Excellent ingrdients producing a wonderful sweet and tangy filling. We enjoyed as a lettuce wrap and inside a whole grain tortilla. I did make a second batch using dried cranberries which we preferred over the golden raisins.
Star Star Star Star Star by cookiegaytor, 1/16/2009This recipe was simple and quick to put together and has a nice combination of flavors. I found it even better the next day.
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