Or it can be cooked with vegetables and sauce to make the popular Mexican picadillo. And that’s exactly how we made it.

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 ...