Tacos with Picadillo is twist a traditional Latin American dish, which varies by region. Some recipes include potatoes or carrots, while others favor canned tomatoes or paste.
This recipe adapted 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.
Tacos with Picadillo
- 3 tablespoons extra-virgin olive oil
- 1 pound ground beef
- 3/4 cup diced onion
- 2 tablespoons dry sherry
- 1 tablespoon lime juice
- 1 1 /2 cups diced potatoes
- 15 ounces canned diced tomatoes , drained
- 2 poblano peppers , finely chopped
- 1/3 cup sliced pimento stuffed olives
- 1 teaspoon capers
- 1 whole bay leaf
- 1/4 cup currants or raisins
- 2 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cinnamon
- Sea salt and freshly ground pepper
- 12 taco shells
- avocado , cubed
- cheddar cheese , shredded
- black olives , sliced
- green onion , chopped
- fresh 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 2 tablespoons sherry and 1 tablespoon lime juice. Cook for 5 minutes.
- Stir in the tomatoes, 1 1/2 cups potatoes, chiles, 1/3 cup olives, 1 teaspoon capers, bay leaf, and 1/4 cup raisins; cover and simmer for another 20 minutes.
- Heat the remaining oil in a small pan, add the garlic, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon cinnamon; toast for 3-4 minutes to bloom spices, then add to the meat with the pepper and salt. Simmer 5-10 minutes.
- Taste the seasoning to adjust as needed. Serve with warmed taco shells and suggested garnishes.