Cuban Picadillo Lettuce Wraps (GF, DF & Paleo-Friendly)

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Ingredients

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
To Serve
Lettuce leaves or cabbage leaves
Cooked brown or white rice (optional)
Chopped cilantro (optional)

Instructions


  • 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!