Picadillo Tacos

5 from 17 votes

Spoon this picadillo into some hard taco shells and load it with a generous amount of shredded cheddar cheese, and it will instantly transport you to childhood/happiness.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Mexican

Servings: people

Author: Gaby Dalkin

Ingredients

5 roma tomatoes
1 cup chicken stock
1 tablespoon olive oil
1 pound ground beef
1 pound ground pork
1 yellow onion roughly chopped
4 cloves garlic roughly chopped
2 medium carrots roughly chopped
1 medium-large russet potato peeled and chopped
2 jalapeno peppers finely chopped
2 tablespoons Dalkin&Co Taco Seasoning
¼ cup chopped cilantro
Salt & pepper
Hard taco shells to serve
1 large block cheddar cheese finely shredded
1 head iceberg lettuce finely shredded

Instructions

For the Sauce:

Add the tomatoes and chicken stock in a blender and puree until smooth. Set aside.

For the Meat:

In a large heavy bottom pan, add olive oil over medium high heat.
Add the ground beef and ground pork. Break it into pieces with a wooden spoon and cook till browned. Add the onions, garlic, carrots, potatoes, and jalapeño peppers and sauté for 8-10 minutes until the carrots and potatoes start to cook down.
Add the Dalkin&Co seasoning and a pinch of salt and pepper, stir until combined. Mix in tomato mixture and bring to a boil. Cover the pan and reduce heat to a simmer, cook 10-15 minutes until the carrots and potatoes are fully cooked.
Adjust seasoning as needed and add in cilantro.
Assemble tacos with a spoonful of the meat mixture, pinch of iceberg lettuce and a large handful of freshly shredded cheddar and serve.

Notes

My favorite way to serve picadillo as the main dish is in hard taco shells with a boatload of shredded cheddar cheese sprinkled on top. You can also serve Mexican picadillo with rice and beans, over mashed potatoes, on a tostada, or swap it for the taco meat in a taco salad.

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