Picadillo Tacos
User Reviews
5
Picadillo Tacos
Description
Picadillo Tacos consist of a savory filling made from both ground beef and pork, browned and cooked with roughly chopped onions, garlic, carrots, potatoes, and jalapeño peppers. The vegetables soften while mingling with the meats, absorbing a blend of taco seasoning for balanced flavor and mild heat. A blended fresh tomato and chicken stock sauce is added and simmered with the meat and vegetables, enhancing moisture and melding the components.
The final mixture offers a hearty combination of ground meat and tender vegetable pieces, with a richness partly cut by the brightness from tomatoes and fresh cilantro stirred in at the end. Shredded cheddar cheese and crisp iceberg lettuce add creamy and crunchy textures when serving.
This filling is spooned into hard taco shells and topped with plenty of shredded cheese and lettuce, making it a complete dish that can be enjoyed as a main course. The recipe also lends itself to alternate serving styles such as with rice and beans or as a taco salad.
Ingredients
- 5 Roma tomato
- 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 carrot roughly chopped, medium
- 1 russet potato peeled and chopped, medium-large
- 2 jalapeno pepper finely chopped
- 2 tablespoons taco seasoning Dalkin&Co brand
- ¼ cup cilantro chopped
- salt
- black 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
- Serve picadillo tacos with abundant shredded cheddar cheese and iceberg lettuce for textural contrast.
- Alternative serving ideas include pairing the filling with rice and beans, topping tostadas, or substituting as taco salad meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 426mg | 18% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3287IU | 66% |
| Vitamin C | 16mg | 18% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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