Tacos Picadillo (or if spelled Pecadillo it means

Name: Tacos Picadillo (or if spelled Pecadillo it means
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices; 78 milliliters chicken broth; 2 Tbsps chili powder; 2 Tbsps corn oil; 4 grams fresh cilantro leaves, roughly chopped; 2 cloves garlic, chopped; 340 grams lean ground sirloin beef; 1 teaspoon ground cumin; 1 to 2 Hass avocados, diced; 1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced; 6 servings Kosher salt; 170 grams shredded cheddar or Monterey jack cheese; 6 servings Oil, for frying; 160 grams medium onion, chopped; 0 heads romaine or iceberg, thinly sliced; 6 servings Sour cream, for garnish; 1 Dozen 5-inch corn tortillas, preferably white, or prepared taco shells; 1 Dozen 5-inch corn tortillas, preferably white, or prepared taco shells; 3 mediums ripe medium tomatoes, cored and diced

The recipe Tacos Picadillo (or if spelled Pecadillo it means can be made in roughly 1 hour and 5 minutes. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 33g of fat, and a total of 454 calories. It is a good option if you're following a gluten free diet. A mixture of onion, jalapeno pepper, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mexican cuisine. Picadillo Tacos, Crispy Tacos Picadillo, and Steak Picadillo Soft Tacos are very similar to this recipe.

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.

Ingredients you will need

Salt And Pepper

Chicken Broth

Cilantro

Tomato

Garlic

Onion

Spices

Beef

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a serving bowl and cover.

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Tortilla

Equipment you will use

Frying Pan

Spatula

Tongs

Transfer to a paper towel-lined plate to drain.

Equipment you will use

Paper Towels

Put the fixings and meat in individual bowls and the taco shells on a platter.

Ingredients you will need

Taco Shells

Meat

Equipment you will use

Bowl

Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

whole peeled canned tomatoes, chopped and about 1/4 cup of their juices 78milliliters

chicken broth 2Tbsps

chili powder 2Tbsps

corn oil 4grams

fresh cilantro leaves, roughly chopped 2cloves

garlic, chopped 340grams

lean ground sirloin beef 1teaspoon

ground cumin 1

to 2 Hass avocados, diced 1

jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced 6servings

Kosher salt 170grams

shredded cheddar or Monterey jack cheese 6servings

Oil, for frying 160grams

medium onion, chopped 0heads

romaine or iceberg, thinly sliced 6servings

Sour cream, for garnish 1Dozen

5-inch corn tortillas, preferably white, or prepared taco shells 1Dozen

5-inch corn tortillas, preferably white, or prepared taco shells 3mediums

ripe medium tomatoes, cored and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Tacos. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Marimar Estate Don Miguel Vineyard Cristina Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.

Marimar Estate Don Miguel Vineyard Cristina Pinot Noir

This is a wine for aging, yet lovely to drink right now. The complex nose displays aromas of blackberries, plum preserves and sandalwood. The palate, broad and seamless, shows perfect balance between the attractive fruit and the elegant oak. The lively acidity carries the wine to the end and ensures the long aging potential of this magnificent wine.