Juicy ground meat scented with cumin and chili powder creates the filling for these crunchy tacos made from fried corn tortillas. A Latin American classic that never gets old, picadillo works wonders as a mouthwatering filling for sandwiches, tacos and empanadas.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings (12 tacos) |
Ingredients
- 2 tablespoons corn oil
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, chopped
- 1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- Kosher salt
- 4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
- 3/4 pound lean ground sirloin beef
- 1/3 cup chicken broth
- 1/4 cup fresh cilantro leaves, roughly chopped
- Oil, for frying
- Dozen 5-inch corn tortillas, preferably white, or prepared taco shells
- 1/4 head romaine or iceberg, thinly sliced
- 3 ripe medium tomatoes, cored and diced
- 1 to 2 Hass avocados, diced
- 1 1/2 cups shredded cheddar or Monterey jack cheese
- Sour cream, for garnish
Instructions
- Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1024 |
| Total Fat | 91 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 74 mg |
| Sodium | 1016 mg |
Reviews
Perfect! Made it authentic by eliminating chili powder and adding a pinch more cumin.
Excellent!
Ive made this recipe a handful of times now. Very easy and delicious. Ive made slight modifications depending on what I’ve had in my pantry/fridge. I also like to use the tomato mixture for chicken and doing a shredded chicken taco.
This is recipe was so full of authentic Mexican flavor and simple enough to make during the weekday.
This really came out great! Frying your own taco shells is really worth it.
Really yummy! I added lime juice at the end too. It tasted so much better than just opening up my usual taco seasoning packet and claiming I made tacos. Won’t go back to that way again we will eat these tacos from now on.
Fantastic! I hate packaged taco seasoning, and now I don’t have to use it!!
The only thing I changed was I used poblano peppers instead of jalapeno. I didn’t have any, and I love poblanos… also, didn’t feel like making shells in 90 degree heat, so I used boxed.
The only thing I changed was I used poblano peppers instead of jalapeno. I didn’t have any, and I love poblanos… also, didn’t feel like making shells in 90 degree heat, so I used boxed.
Tried for the first time last night and was very happy with it.Ive been experimenting with different ways to avoid the packet stuff and this is one of the best.I was a little sketchy about the heat factor cuz my girl thinks black pepper is spicy,but it was not a problem and she enjoyed them as much as the rest of us.The only thing i changed was i browned the beef with the onions,drained,then added the seasonings.I used fresh tomatoes too.Also i added 12 teaspoon each of ancho and chipotle chile powder.My first five star rating on food network!!
Really great tacos. I love the flavor and not at all greasy! Adding Taco Tuesdays to my week!
WOW!!! The flavor is like no other. This recipe is the best. I used ground beef and it was amazing. I will never cook ground beef any other way than this one. The flavor is intense and the meat is so juicy and flavorful. It is a definite keeper and a meal to be cooked more often than not. Thanks Food Network.