Picadillo Tacos are one of my most favorite go-to lunch tacos.
When growing up in Southwest Texas, tacos are a staple for breakfast or lunch, and usually run you at about $2.00/taco and no more than five minutes drive away.
It wouldn’t be far from the truth to say I was raised on them.
Working out on the ranch all day, we would have breakfast tacos after rounding-up sheep, goats, or cattle, and then a variation of either bean and cheese or meat and rice tacos for lunch after a good amount of livestock had been worked. Most of the time, it was my grandmother or a workers’ wife who prepared these in the wee hours of the morning, or even the night before. So, it’s safe to say I have a fondness for tacos. ..I may or may not have had a taco place on speed dial in High School.
Now, just to add in here, tacos in Southwest Texas are NOT hard-shelled corn tacos, nor are they called what some refer to as a ‘burrito’. If someone is calling a breakfast taco a breakfast burrito, they are sorely mistaken, and I would question if it was made authentically. A burrito is a deep-fried flour tortilla with a meat and bean filling that is folded on both ends. Period. A taco is a soft flour tortilla that is either only folded on one end or neither, with fillings ranging from Bacon, Egg and Cheese; Bean and Cheese; Potato, Ham, and Cheese; Spanish Rice and Beans; Carne Guisada/Asada; Fajita; Brisket; Chorizo; Steak Ranchera; Picadillo; or a combination of any of these.
My husbands favorite by far is Picadillo, and since we are currently quite a bit farther than five minutes from the local taco stand, this girl had to learn how to make them from scratch. As it turns out, most Mexican food is pretty simple, and Picadillo is no exception.
Picadillo Taco Filling
1 Tablespoon of Olive Oil
2 large potatoes, diced
1 lb. Ground Beef (mince)
1 Jalapeño pepper, seeded and diced
2 large tomatoes, diced or 1 can of diced tomatoes
1/2 Cup of Chicken broth
1 Garlic clove
1 teaspoon Ground Cumin
salt and pepper, to taste.
After peeling the potatoes, make sure to dice them very fine- into about 1 1/2cm squares.
In a skillet, heat the oil and add in potatoes, stirring until brown and cooked through, about 10 minutes. Add in onions and jalapeño, stir fry.
Add in ground beef. Once meat is browned, add in tomatoes, chicken broth, and spices.
Cover and simmer for 10 minutes.
Serve hot with warm flour tortillas and spanish rice.