Nuevo Cafeteria Style Lettuce Wraps

Inspired by the Laguna Middle School Hot Lunch Program.

September 26, 2017

Ingredients

  • 1 pound ground beef
  • Neutral cooking oil like canola or grapeseed
  • 1 red onion, minced
  • 1 large Portabella mushroom, gills scraped and minced
  • 4 cloves garlic, minced
  • ½ cup balsamic vinegar
  • ¼ cup brown sugar
  • 1 teaspoon red chili flakes
  • kosher salt, to taste
  • 1 head of radicchio (Italian chicory), picked into leaves
  • Fresh basil leaves, torn or julienned (for garnish)

Instructions

Brown the beef in a heavy skillet over medium-high heat. Pour off fat and remove beef from skillet; set aside.

Add 1 tablespoon of oil to the pan and lightly sauté the red onion until the onion caramelizes slightly, about 4 minutes. Scrape up any browned beef bits and mix into the onion. Add the minced mushroom and sauté with the onion, about 4 minutes. Add the garlic and mix to combine with the onion and mushroom, then add the beef back to the skillet with the mushroom/onion mixture. Make a small well in the middle of the beef mixture and pour in the vinegar and brown sugar. Allow the vinegar/ sugar to reduce slightly to thicken, then mix thoroughly to incorporate. Season to taste with the red chili flakes and salt.

Serve inside radicchio leaves and garnish with fresh basil.

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Ingredients

  • 1 pound ground beef
  • Neutral cooking oil like canola or grapeseed
  • 1 red onion, minced
  • 1 large Portabella mushroom, gills scraped and minced
  • 4 cloves garlic, minced
  • ½ cup balsamic vinegar
  • ¼ cup brown sugar
  • 1 teaspoon red chili flakes
  • kosher salt, to taste
  • 1 head of radicchio (Italian chicory), picked into leaves
  • Fresh basil leaves, torn or julienned (for garnish)
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