Picadillo Tacos

Picadillo Tacos offer a delicious fusion of savory ground beef, tender potatoes, and aromatic spices, all wrapped in crispy corn tortillas. This Mexican-inspired dish combines the rich flavors of beef with the earthiness of potatoes, complemented by the freshness of chopped vegetables and creamy avocado.

Perfectly crunchy and satisfyingly filling, these tacos are topped with vibrant ingredients like shredded lettuce, cheese, and salsa, creating a delightful balance of textures and flavors. Ideal for a festive meal or casual dinner, Picadillo Tacos promise to be a crowd-pleasing favorite.

How to make Picadillo Tacos

Ingredients

PICADILLO:

2 pounds ground beef

1 large russet potato peeled and cut into ¼-inch pieces

salt and pepper

1 medium white onion chopped fine

1 medium green bell pepper seeded and chopped fine

3 large garlic cloves minced

2 teaspoons ground cumin

1 Tablespoon all-purpose flour

1 large Roma tomato chopped fine

¾ cup water

TACOS:

Vegetable oil for frying, I used 3-4 cups

20 yellow corn tortillas 6 or 8-inches

chopped Roma tomatoes

shredded iceberg lettuce

shredded cheese cheddar or Colby

chopped avocado

salsa

chopped cilantro

Instructions

MAKE PICADILLO:

In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt.

Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat.

Stir in onion and bell pepper, and cook until softened, about 6 minutes.

Add in garlic and cumin and cook until fragrant, about 30 seconds.

Stir in flour and cook for 1 minute while stirring constantly.

Stir in chopped tomato and water and bring to boil.

Reduce heat to medium-low and simmer until thickened slightly, about 1 minute.

Season with salt and pepper to taste.

Remove from heat, and cover to keep warm.

MAKE TACOS:

In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size).

Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs.

Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell.

Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.

Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro.

Serve immediately.

Notes:

Picadillo:

Preparation: Start by peeling and cutting the russet potato into small, 1/4-inch pieces. This ensures they cook evenly with the ground beef.

Cooking the Beef and Potatoes: Use a large nonstick skillet to cook the ground beef and potatoes together. This allows them to brown and develop flavor without sticking.

Adding Vegetables: Incorporate finely chopped onion and green bell pepper after the beef and potatoes have started to brown. This adds aromatic flavor and texture to the picadillo.

Spices and Thickening: Stir in minced garlic and ground cumin for added depth. Adding flour helps to thicken the mixture when combined with chopped tomato and water, bringing it to a boil and then simmering to blend flavors.

Seasoning: Season the picadillo with salt and pepper to taste, adjusting as needed. Covering the skillet after cooking keeps the picadillo warm while preparing the tacos.

Tacos:

Frying the Tortillas: Heat a sufficient amount of vegetable oil in a heavy-bottomed skillet. The oil temperature should reach 350 degrees Fahrenheit for frying the tortillas to a golden and crisp texture.

Forming Taco Shells: Fold each corn tortilla in half and carefully lay it flat in the hot oil. Using tongs, hold the taco open slightly to ensure even cooking and shaping into a taco shell. Fry until each side is golden and crispy, then drain on paper towels.

Assembly: Spoon the warm picadillo into each fried taco shell. Top generously with chopped tomatoes, shredded iceberg lettuce, cheddar or Colby cheese, chopped avocado, salsa, and fresh cilantro.

Serving: Serve the Picadillo Tacos immediately to enjoy their crispiness and freshness.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey or chicken instead of ground beef for the picadillo?

Yes, you can use ground turkey or chicken as a leaner alternative to ground beef.

The flavors of the picadillo will still work well with poultry.

Just make sure to adjust the cooking time as needed since poultry tends to cook faster than beef.

What’s the best way to keep the taco shells crispy until serving?

To keep the taco shells crispy, you can place them in a preheated oven at a low temperature (around 200°F or 93°C) while you prepare the picadillo and toppings.

This will help maintain their crispness until it’s time to assemble the tacos.

What are some additional toppings or garnishes that go well with Picadillo Tacos?

In addition to the suggested toppings, you can enhance your tacos with sour cream, diced red onions, sliced jalapeños, or pickled red onions for added flavor and texture.

Feel free to get creative and customize them to your taste.

Can I make the picadillo ahead of time and reheat it when needed?

Yes, you can make the picadillo ahead of time and store it in an airtight container in the refrigerator.

When you’re ready to serve, reheat it in a skillet or microwave until heated through, and then assemble your tacos.

What type of oil is best for frying the taco shells, and can I use less oil for a healthier option?

Vegetable oil or canola oil are commonly used for frying taco shells.

To make the recipe slightly healthier, you can use less oil by using a smaller skillet and shallow-frying the taco shells.

Just make sure the oil is hot enough to achieve the desired crispiness.

Can I make Picadillo Tacos with a different type of meat or a vegetarian option?

Yes, you can make variations of Picadillo Tacos using ground chicken, turkey, or even plant-based ground meat for a vegetarian version.

Adjust the cooking time accordingly as different meats may require varying cooking times.

Is there a way to reduce the oil used for frying the taco shells?

To reduce the amount of oil used for frying, you can shallow-fry the taco shells in a smaller skillet.

You’ll need less oil but ensure it’s hot enough to achieve a crispy texture.

Alternatively, you can also warm the tortillas on a griddle or dry skillet without frying them.

What can I do if the picadillo becomes too thick or dry during cooking?

If the picadillo becomes too thick or dry, you can add a small amount of water or beef broth to achieve your desired consistency.

Add it gradually and stir until you reach the desired thickness.

Can I prepare the picadillo ahead of time and reheat it before serving?

Yes, you can make the picadillo ahead of time and reheat it before assembling the tacos.

Store it in an airtight container in the refrigerator and reheat it on the stove or in the microwave until heated through.

What are some alternative toppings or garnishes I can use for Picadillo Tacos?

Besides the suggested toppings, you can enhance your Picadillo Tacos with diced onions, pickled jalapeños, sliced olives, sour cream, or a squeeze of lime juice.

Feel free to personalize your tacos with your favorite toppings.