Caribbean Style Lettuce Tacos

The Kitchen Doesn't Bite

 35 Minutes   8 servings

By

What you need to have:

  • 2 tbs. of olive oil
  • 1 1/2 tbs. of Caribbean “sofrito” (ready to use, fresh or frozen)
  • 2 cloves of garlic finely diced
  • 1/2 packet of seasoning with culantro and achiote (annatto)
  • 1 pound of ground beef (lean -90/10)
  • 1 small can of tomatoes, strained and diced
  • 1 tbsp. of tomato paste (dissolved in 1/4 cup of water)
  • 3/4 cup of California raisins
  • 1/2 tbsp. of dry oregano
  • 8-10 lettuce leaves, washed (anyone you want)
  • Salt and pepper to taste

What you need to do:

  1. In a medium pot, pour the olive oil and sauté the “sofrito” and garlic for 3-5 minutes at medium-high temperature.
  2. Add the Culantro and Annato seasoning and stir for one more minute. Add the ground beef and let it cook for about 10 minutes.
  3. Then add the tomatoes, tomato paste, the California raisins, oregano, salt and pepper.
  4. Let it cook at low heat for another 15 minutes until all the ingredients are well mixed.
  5. Once the meat is ready, put some of it inside each lettuce leaf to start building the burritos.

Suggestions and other alternatives to serve: You could also serve the meat over coconut rice, over a corn tortilla (to create mini tacos), or even in oven baked empanadas.

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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