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.
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.
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Leftovers were amazing..
I might add just a little heat on the next go round.. Perhaps diced jalapeños.. Or jalapeño stuffed olives :)
This is an easy, fast prep recipe that can be tweaked according to preference.I used left over roasted chicken breasts from another meal. Instead of red wine, I substituted white wine and dry, tart cherries for the raisins. I also added finely sliced celery. It turned out to be a quick, light meal for a warm day. My husband loved it. We found it refreshing and satisfying. It is a keeper.
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