Cuban Picadillo Lettuce Wraps
For the Picadillo
- 1 pound ground beef, preferably grass-fed
- 2 Tablespoons tallow, lard, or coconut oil
- 1 medium onion, about 1.5 cups diced small
- 1 large green bell pepper, about 1.5 cups diced
- ½ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 14 oz can whole tomatoes
- ¼ cup currants
- 2 Tablespoons green olives with pimiento, diced
- 2 Tablespoons drained capers
- 2 Tablespoons olive brine (or white wine vinegar and salt to taste)
For the Pico de Gallo
- ⅓ cup minced shallot or red onion
- ⅔ cup diced tomatoes
- 2 Tablespoons minced cilantro
- 2 teaspoons fresh lime juice
- salt to taste
- Lettuce leaves or cabbage leaves
- Cooked brown or white rice (optional)
- Chopped cilantro (optional)
- Heat large skillet or Dutch oven over medium heat. Add beef. Crumble and stir occasionally as it cooks. Remove and set aside.
- Add tallow or oil to pan. Add onions and cook until beginning to soften, about 3-4 minutes. Add bell pepper and cook 3 more minutes. Stir in garlic, then add the salt, black pepper, cumin, and cinnamon and stir for 30 seconds, until fragrant.
- Add cooked beef, canned tomatoes, currants, diced olives, capers, and olive brine. Break up the tomatoes into small pieces while the mixture comes to a boil.
- Reduce heat to low, cover, and simmer for 10-20 minutes.
- Meanwhile, prepare the pico de gallo. Combine minced shallot, chopped tomatoes, minced cilantro, lime juice, and a dash of salt, then set aside.
- To serve, fill each lettuce leaf with the beef mixture, a spoonful of rice (if desired), and a spoonful of pico de gallo or cilantro. Enjoy!