Crispy Tacos Picadillo

By Afton

Ingredients

• For Serving:
• 2 teaspoons vegetable oil
• 1/2 large white onion, finely chopped (1 1/2 cups)
• 1 pound ground chuck (80 percent lean)
• 1 tablespoon minced garlic (1 to 2 cloves)
• 2 medium tomatoes, coarsely chopped (2 3/4 cups)
• 1 1/2 teaspoons paprika
• 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
• 1 teaspoon dried oregano
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground pepper
• 3/4 teaspoon ground cumin
• 1 1/2 cups water
• 2 teaspoons white vinegar
• 20 corn tortillas
• Shredded iceberg lettuce
• Shredded mild cheddar cheese, preferably mexican blend
• Taco Bell Taco Sauce

Preparation

Step 1

Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.

Spoon picadillo into each taco shell, and garnish with lettuce, shredded cheese, and salsa.