This version for picadillo with saffron rice -- courtesy of recipe developer Julie Kinnaird — features ground beef with pimento-stuffed Spanish olives, golden raisins, capers, and plenty of ...

Season with salt, pepper and a squeeze of lime juice. While the picadillo is cooking, gently rewarm the rice. Mix in remaining minced garlic and cilantro. Season with salt and lime juice.

To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour, and then peel them apart and proceed with your recipe. MAKE THE BEEF PICADILLO: Heat the olive oil in a ...