In honor of so many celebrating Cinco de Mayo, I decided to look through my cookbook, The World’s Finest Food for inspiration for Test Kitchen Tuesday this week. Tacos with Picadillo looked interesting and simple to make—a new twist on an old standby, for sure. According to on-line sources, picadillo is a traditional Latin American dish, which varies by region. Some recipes include potatoes or carrots, while others favor canned tomatoes or paste. The following recipe from The World’s Finest Food is a fair representation of the dish served as a main course, or as a filling for tacos, empanadas, large chilies, or bell peppers. I hope you join me in this delicious adventure!
In the next week or so:
1. Make one of the recipes (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at [email protected] so it can be included.
Want to hear how to pronounce it? Picadillo
Source: The World’s Finest Food 1994 p. 74
3 tablespoons oil or lard
1 pound ground beef
3/4 cup onion — diced fine
2 tablespoons dry sherry
1 tablespoon lime juice
3 whole plum tomatoes — skinned and chopped
2 whole poblano pepper — finely chopped
1/3 cup pimento stuffed olives — sliced
1 teaspoon capers
1 whole bay leaf
1/4 cup raisins
2 cloves garlic
1/2 teaspoon cinnamon
1/2 teaspoon cumin
salt and pepper
12 taco shells
cheddar cheese — shredded
black olives — sliced
green onion — chopped
tomato — chopped
lettuce — shredded
In a skillet over medium heat, add 2 tablespoons oil, beef, and onions, and cook over med-high heat until evenly browned. Lower heat, and add the sherry and lime juice. Cook for 5 minutes.
Heat the remaining oil in a small pan, add the garlic, cumin, and cinnamon, and toast for 3-4 minutes, then add to the meat with the pepper and salt. Simmer 5-10 minutes. Check the seasoning to adjust as needed. Serve with warmed taco shells and suggested garnishes.