Picadillo Tacos: Crispy Beef Tacos

Ingredients:

For picadillo filling

1.1 lb ground beef

1 large green bell pepper or poblano pepper (diced)

1 medium onion

2 small tomatoes

2 garlic cloves (minced)

½ tsp ground cumin

1 tsp dried oregano

2 tsp hot paprika

4 Tbsp canola oil

salt and pepper (as needed)

For tacos & garnish

16 corn tortillas

oil for frying (as needed)

3 cups lettuce (shredded)

1 large tomato (sliced)

⅔ cup Mexican crema (or sour cream)

½ cup Queso fresco (or mozzarella, cheddar, etc.)

spicy salsa

Instructions:

Heat the oil on a pan over medium heat. Add first the diced bell peppers and sauté for 1 minute.

Stuffed Rigatoni Pie (Paccherri)

Refreshing Salad

Baked Caesar Chicken

Add onions and sauté everything for 3 minutes or until onions become translucent and peppers are a bit softened.

Add the meat and all spices (cumin, paprika, oregano, salt and pepper), mix well and cook until meat is not longer pink.

Add tomatoes and mix well, cook for one more minute then cover the pan and low the heat cooking for about 10 to 15 minutes mixing from time to time.

Adjust with salt and keep cooking until there’s almost not juices left on the pan.

Heat a cast iron skillet or a comal over high heat. Warm up the tortillas from both sides (about 20-30 seconds per side) and wrap them with a kitchen towel to keep them warm and and pliable.

Place two or three tortillas on a plate and spoon some picadillo on the middle. Fold in half, making a little pressure to stick the tortilla with the meat mixture. Repeat until all picadillo is gone.

Heat a generous amount of oil in a frying pan. Fry tacos placing them carefully into the oil and, using a spatula, firmly press down the edges, to prevent them from opening (read notes).

Once picadillo tacos are nicely crispy on both sides, remove from oil and place them onto a plate lined with kitchen paper towels.

Carefully open a taco and garnish with lettuce and tomato slices. Drizzle with cream and with your favorite salsa and finish topping with cheese. Serve immediately.

Enjoy !!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of ground meat for the picadillo filling?

Yes, you can use ground turkey, chicken, or pork as alternatives to ground beef if desired.

How spicy are the tacos with the hot paprika and spicy salsa?

The level of spiciness can vary depending on personal preference and the specific brand or type of hot paprika and spicy salsa used. Adjust the amount of hot paprika and salsa according to your desired level of heat.

Can I make the tacos without frying them in oil?

Yes, if you prefer a healthier option, you can skip the frying step and warm the tortillas without oil in a dry skillet or in the oven.

Can I use different garnishes or toppings for the tacos?

Absolutely! Feel free to customize the toppings based on your preferences. You can add guacamole, diced onions, chopped cilantro, or any other toppings you enjoy.

How do I store the leftover picadillo filling and tacos?

Store any leftover picadillo filling in an airtight container in the refrigerator for up to 3-4 days. The fried tacos are best consumed immediately, but if you have leftovers, you can store them in the refrigerator and reheat them in the oven or microwave before serving.