Green olives, raisins, and a mix of warm spices give this beef filling an addictive sweet-sour-salty appeal, while the chipotle crema adds a luscious note. It adds up to sort of a sophisticated Sloppy Joe. The filling freezes nicely if you want to make just a half-recipe of the crêpes.
Serve this with a simple slaw of finely shredded green cabbage tossed with lime juice and a pinch of sugar and salt.
| ||1 || Tbsp. extra-virgin olive oil |
| ||1 || medium onion, finely chopped |
| ||4 to 5 || medium garlic cloves, minced |
| ||1 || Tbsp. ground cumin |
| ||~ || Kosher salt |
| ||1 || tsp. chopped fresh thyme or ½ tsp. dried whole thyme leaves |
| ||1 || tsp. chopped fresh oregano or ½ tsp. dried whole oregano leaves |
| ||1 || tsp. Aleppo pepper or ½ tsp. crushed red-pepper flakes |
| ||½ || tsp. ground cinnamon |
| ||1 || lb. ground beef (preferably 80 percent lean) |
| ||~ || One can (14 ounces) whole tomatoes, chopped, with their juices |
| ||⅓ || cup coarsely chopped raisins |
| ||½ || cup chopped pimiento-stuffed olives |