Crispy Tacos Picadillo

Ingredients

  • 2 teaspoons vegetable oil
  • ½ large white onion, finely chopped (1 ½ cups)
  • 1 pound ground chuck (80 percent lean)
  • 1 tablespoon minced garlic (1 to 2 cloves)
  • 2 medium tomatoes, coarsely chopped (2 ¾ cups)
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried oregano
  • + 12 more ingredients
    • 1 teaspoon coarse salt
    • 1 teaspoon freshly ground pepper
    • ¾ teaspoon ground cumin
    • 1 ½ 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
    • 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)

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 ta...

View full recipe at SpringPad

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