Preparation

• 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.

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.