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two large crisp romaine-leaf taco wraps on an ordinary plate filled with cooked ground-beef crumbles in a light tomato coating and topped with thin white jicama and white-and-pink radish matchsticks, with no tortilla, rice, shredded cheese, sour cream or garnish
Rachel Kim

Ground Beef Taco Lettuce Wraps

Don't spoon steaming beef directly into a wet lettuce leaf and expect it to stay crisp. Dry the romaine thoroughly, let the cooked filling stop steaming for a couple of minutes and keep the jicama-radish slaw lightly dressed so it adds crunch without leaving a puddle underneath. Grated fresh tomato moistens the beef as it simmers, giving the filling a little body before it reaches the cool lettuce and lime-seasoned vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 1/2 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp ground coriander
  • 3/4 tsp fine salt divided
  • 1 large tomato coarsely grated with tough skin discarded
  • 1/4 cup water
  • 6 oz peeled jicama cut into fine matchsticks
  • 4 radishes cut into fine matchsticks
  • 1 tbsp fresh lime juice
  • 8 large romaine lettuce leaves washed and thoroughly dried

Method
 

  1. Heat oil in a skillet over medium-high heat. Cook beef and onion for 8 minutes, breaking beef into small crumbles, until it reaches 160°F. Drain excess fat.
  2. Stir in garlic, cumin, ancho chile, coriander and 1/2 teaspoon salt for 30 seconds. Add grated tomato and water and simmer for 5 to 6 minutes until the mixture is moist but no loose liquid remains.
  3. Meanwhile, toss jicama and radish with lime juice and remaining salt. Keep the slaw chilled while the beef finishes.
  4. Remove beef from the heat and let stand for 2 minutes until it stops steaming strongly. Divide among the 8 dry romaine leaves, keeping the filling along their centers.
  5. Add a small amount of drained jicama-radish slaw to each wrap and serve immediately, 2 wraps per person.