Picadillo Tacos

A hearty meal that takes only 45 minutes to prepare, with just the right amount of spice and a great texture.

327
Picadillo Tacos

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    pound lean ground beef

  • ½

    pound chorizo, removed from casing

  • ½

    large red onion, diced

  • 1

    large red bell pepper, chopped

  • 4

    garlic cloves, minced

  • 1

    tablespoon cumin

  • 2

    teaspoons chili pepper

  • 1

    teaspoon oregano

  • 1

    teaspoon paprika

  • ¼

    teaspoon cinnamon

  • 1

    (14-ounce) can diced tomatoes

  • ¾

    cup beef broth

  • 1

    tablespoon sugar

  • ½

    cup raisins (optional)

  • ¼

    c. green olives with pimentos, chopped

  • 2

    tablespoons apple cider vinegar

  • 3

    hard boiled eggs, coarsely chopped

  • ¼

    cup slivered almonds

  • ¼

    cup chopped hazelnuts

  • Juice of 1 lime

  • Salt and pepper to taste

  • 24

    small tortillas

  • Shredded lettuce

  • 2

    limes, sliced

  • Sour cream

  • Monterey Jack cheese, shredded

  • 2

    avacados, skinned and sliced

Directions

In a large skillet over medium heat, add the meats and cook until browned, about 10 minutes. Add the onion and bell pepper to the meats, and periodically stir for another 10 minutes. Add the garlic and all the spices, saute for 1 minute. Add tomatoes, broth, and sugar. Stir until combined, then cover and cook for 20 minutes. Remove the cover and add the raisins, olives, and apple cider vinegar. Simmer for 5 minutes, and then add the eggs, almonds, hazelnuts, and lime juice. Season with salt and pepper to taste. Warm the tortillas and set out the sides. Scoop some picadillo onto each tortilla, then add the toppings of choice.


Nutrition

Facebook Conversations