PICADILLO TACOS

picadillo

Well it’s been a while since a taco recipe got posted but since Mike mentioned the sporadic taco recipes I decided it’s time for a new recipe. Being raised in Houston I have had the pleasure of tasting many types of tacos from gourmet (usually strange and not worth going back for more) to the roach coach variety and one of my favorites has always been the picadillo taco. Everyone makes theirs differently and this is my own personal take on a Mexican picadillo taco.

What is picadillo you may wonder? Well it’s a hash, in essence, a mince for our Eurotrash readers, and the ingredients vary by region. It is a staple and can be savory or a mix of savory and sweet. I prefer mine without the sweet and wrapped in tortillas de maize. It’s a little work to put together but you can trust me on this, it’s worth it! Be sure and read all the way through before cooking. And yeah, this one has a little bite but it’s not so spicy Autopsy couldn’t eat it.

1lb ground beef
2 tbsp oil
1 medium sized onion (I prefer yellow) chopped fine
1/4 cup poblano pepper, seeded and chopped fine
1/4 cup bell pepper (I prefer red), seeded and chopped fine
2 cloves of garlic peeled and crushed
1 tsp salt
1/2 tsp fresh ground coarse ground black pepper
2 tsp cumin
2 large tomatoes, peeled, cored, and dicded
2 medium potatoes, chopped coarse
1 cup beef stock

Lightly brown the hamburger meat in a large skillet with the oil
Once lightly browned toss in everything but the potatoes and for about ten minutes, until the onions are mostly clear
Add in the potatoes and beef stock and bring to a boil
Reduce to a simmer and cook for 20-30 minutes stirring every 5-10 until the potatoes are tender
Serve with corn tortillas garnished with some nice queso fresco and if you’re so inclined (me and AIV aren’t) fresh cilantro.

I’d personally pair this one with a nice dark Mexican or South American beer and some Gary P. Nun. We’ve got the music for you but you’ll have to buy your own beer…

2 thoughts on “PICADILLO TACOS”

  1. Thanks for the recipe, I copied it and the next time we make mexican we’ll use this along with a Modelo!!

  2. Yeah. Plus I think a “ground beef taco” made with just fried ground beef and seasonings–with no liquid of any sort–would not be terribly good. You need a bit of moisture and other flavorings in there. I would expect a more sloppy-joe like filling (like a picadillo) in a ground beef taco, not just fried up ground beef with some salt and pepper. Does anyone actually eat ground beef tacos that are just ground beef and dry spices? Well, there are some uehhemm… “Midwest Versions” of tacos that I have seen that are just ground beef, salt and pepper, and velveeta. (They might use some cumin and/or chili powder if they are particularly exotic.). But generally they are dry and flavorless. I have had drier versions of authentic, homemade, groundbeef tex-mex style, restaurant tacos that appeared to be just beef, seasonings, and water… no thickening agents. But they are not particularly my favorite filling… as you say they do tend to be dry.

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