Beef Picadillo
Sue Byrom
ingredients
- 3 T. extra-virgin olive oil
- 1 1/2 pounds lean ground beef
- 1/3 cup dry red wine
- 1 small yellow onion, minced
- 4 cloves garlic, minced
- 1 t. cumin
- 1 t. dried oregano
- 1/2 t. cayenne
- 1 15 oz. canned crushed tomatoes
- 1/2 cup golden raisins
- 3 T. tomato paste
- Kosher salt and freshly ground black pepper
- 2 large hard-cooked eggs, finely chopped
- 6 T. chopped pimento-stuffed green olives
- 1/4 cup minced fresh cilantro
- 1 small head Boston lettuce, cored and leaves separated
directions
- 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. Add spices and incorporate.
- 2
Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, about 5 minutes. Season with 1 1/2 t. salt and a few grinds of pepper. Add tomato paste and chopped olives.
- 3
Remove the skillet from the heat and stir in the chopped eggs and cilantro. Serve hot with the lettuce leaves for wrapping.
Source: Sue Byrom
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