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Gallery Crispy Tacos Picadillo Recipe Summary Servings: 10

Ingredients For the Picadillo 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 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 For the Tacos Vegetable oil, for frying 20 corn tortillas Shredded iceberg lettuce, for serving Chopped white onion, for serving Shredded mild cheddar cheese, preferably longhorn, for serving Salsa Picante, for serving

Cook’s Notes Store-bought taco shells can be substituted for homemade ones.

Gallery Crispy Tacos Picadillo

Recipe Summary Servings: 10

Crispy Tacos Picadillo

Crispy Tacos Picadillo

Crispy Tacos Picadillo

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 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 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

  • Vegetable oil, for frying 20 corn tortillas Shredded iceberg lettuce, for serving Chopped white onion, for serving Shredded mild cheddar cheese, preferably longhorn, for serving Salsa Picante, for serving

Directions

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.

Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.

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

Cook’s Notes Store-bought taco shells can be substituted for homemade ones.

Cook’s Notes

Store-bought taco shells can be substituted for homemade ones.

Reviews (3)

 Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        6    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        6    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 3 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0

11 Ratings 5 star values: 3 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0

11 Ratings 5 star values: 3 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 3 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/03/2014   I doubled this recipe, but for some reason the water didn't cook out. I finally had to just spoon the liquid out manually. Not sure what happened. Tasted fine, though.  

Martha Stewart Member     Rating: Unrated       05/18/2012   This was a super easy to make recipe and delicioso! The meat tasted even better the following day, along with poached eggs for brunch.  

Martha Stewart Member     Rating: Unrated       03/13/2012   these tacos are delicious. I make a few different tacos and these happen to be a favorite. Love the vinegar that is added to meat. Yummy!!!

    Martha Stewart Member

    Rating: Unrated 02/03/2014

I doubled this recipe, but for some reason the water didn’t cook out. I finally had to just spoon the liquid out manually. Not sure what happened. Tasted fine, though.

Rating: Unrated

Rating: Unrated 05/18/2012

This was a super easy to make recipe and delicioso! The meat tasted even better the following day, along with poached eggs for brunch.

Rating: Unrated 03/13/2012

these tacos are delicious. I make a few different tacos and these happen to be a favorite. Love the vinegar that is added to meat. Yummy!!!

All Reviews for Crispy Tacos Picadillo

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Tacos Picadillo

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest