Green Chile Picadillo Tacos

Ingredients

6 hatch chiles, roasted

2 lbs ground beef

4 cloves garlic, minced

1 white onion, diced and divided

2 tbsp canola oil

2 russet potatoes, peeled and diced

1 tbsp cumin

1 tsp chili powder

1 tsp kosher salt

½ cup water

20 flour or corn tortillas, warmed

cilantro and lime wedges for topping

Instructions

Peel the outer skin off the chiles, remove seeds, chop and set aside.

In a large skillet over high heat, cook ground beef one pound at a time until browned. Transfer to a bowl.

Reduce heat to medium and sauté garlic and ¾ of onion, stirring frequently, until onions are translucent. Add to bowl with the cooked ground beef.

Increase heat to medium-high, add oil to skillet and sauté potatoes until tender. Return beef and onions to the skillet and add cumin, chili powder, salt and water. Sauté, stirring frequently, for another 5 minutes or until water has reduced. Stir in chiles.

Serve picadillo in tortillas with remainder of diced white onion, cilantro and lime wedges.

Notes:

Roasting Hatch Chiles:

Roasting Method: Roast chiles over an open flame or under a broiler until the skin is blackened. This enhances the flavor and makes peeling easier.

Peeling: Place the hot chiles in a bowl covered with plastic wrap for a few minutes after roasting. The steam will help loosen the skins, making them easier to peel.

Ground Beef:

Browning: Cook the ground beef in batches to avoid overcrowding the pan, which can lead to steaming rather than browning. Ensure each batch is well-browned for the best flavor.
Draining Fat: If there’s excess fat after browning, drain it before adding the beef back to the skillet.

Onion and Garlic:

Sautéing: Cook garlic and onions over medium heat to avoid burning. Burned garlic can become bitter, so stir frequently and cook until just translucent.

Potatoes:

Dicing: Dice potatoes into uniform pieces to ensure even cooking. Smaller pieces cook faster and blend better with the beef.

Testing Tenderness: Check the potatoes for tenderness by piercing with a fork. They should be fully cooked and easily pierced.

Seasoning:

Adjust to Taste: After adding spices and water, taste and adjust seasoning if needed. You can add more cumin or chili powder depending on your preference.

Water Reduction:

Consistency: Allow the water to reduce fully so the picadillo mixture isn’t too watery. It should be thick and slightly saucy to hold up well in the tortillas.

Tortillas:

Warming: Warm tortillas in a dry skillet or wrapped in foil in the oven to make them pliable and prevent tearing. You can also briefly microwave them covered with a damp paper towel.

Serving:

Assembly: Serve the picadillo hot, and let diners add their own toppings like cilantro, lime wedges, and the remaining diced onion. This way, they can customize their tacos to their taste.

Make Ahead:

Storing: The picadillo can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Toppings:

Enhancements: Consider adding additional toppings like shredded cheese, avocado slices, or a dollop of sour cream for extra flavor and texture.

Nutrition Information:

Serving Size: 2 Tacos

Frequently Asked Questions:

What are hatch chiles, and can I use a different type of chili pepper in this recipe?

Hatch chiles are a specific type of chili pepper typically grown in the Hatch Valley of New Mexico.

They have a unique flavor profile that combines both mild and hot heat levels.

If you can’t find hatch chiles, you can substitute them with other chili peppers like Anaheim or poblano, but the flavor may vary slightly.

Can I substitute ground beef with another type of ground meat like turkey or chicken?

Yes, you can certainly substitute the ground beef with ground turkey, chicken, or even a plant-based ground meat alternative for a different flavor and dietary preference.

Do I have to roast the chiles, or can I use canned or jarred chiles as a shortcut?

Roasting the chiles adds a smoky and charred flavor to the dish, but if you want to save time, you can use canned or jarred roasted green chiles.

Just make sure to adjust the quantity based on your taste preferences.

What are some creative toppings or garnishes to enhance the flavor of these tacos?

There are many toppings and garnishes you can add to these tacos, such as shredded cheese, sour cream, guacamole, diced tomatoes, and salsa.

You can also experiment with pickled red onions, sliced radishes, or a drizzle of hot sauce to customize the tacos to your liking.

Are there any vegetarian or vegan variations of this recipe that I can try?

To make a vegetarian or vegan version of this recipe, you can substitute the ground beef with plant-based ground meat or crumbled tofu.

Use vegetable broth instead of water, and make sure the tortillas are vegan-friendly.

You can still enjoy the delicious flavors of picadillo with these modifications.

How can I make this dish spicier if I prefer a more intense heat level in my picadillo tacos?

To increase the spiciness of your picadillo, you can use spicier chiles (e.g., serrano peppers) in place of the hatch chiles.

You can also add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the picadillo mixture while sautéing it to increase the heat to your preferred level.

Adjust the spiciness gradually to avoid making the dish too hot for your taste.