Alma Bax 
My latest video recipe is for my family’s favorite recipe. It’s one of my husband’s favorite recipes and it’s one of my favorite recipes. I’m sure you will enjoy it just as much as we do. I hope that you like this recipe. It’s very easy to make. I was just wondering before you started cooking that I need to know what kind of peppers you are using? Are you using fresh or canned? Thank you for watching my video recipe. I hope you like this recipe as much as we do.
This is a video of me making Mexican Picadillo Tacos.
In this recipe, I go over my favorite Cripsy Mexican Picadillo recipe. What is a picadillo? Well, it’s a dish that is a combination of ground beef and onions with seasonings. It’s what you want on your taco! That’s a dish I can get behind. Tacos are my favorite Mexican food.
Crispy handmade tortilla shells with a Mexican picadillo ground beef filling and a simple tomato sauce on top.
Picadillo is a popular dish in many Latin American countries, and there are many different varieties. Picadillo combination is often served over rice or in empanadas. This is how my Mother-in-Law prepares and serves picadillo, in a crispy fried corn tortilla shell, much like most of my Mexican dishes here.
Hand-frying the corn tortilla shells was time-consuming and, obviously, unhealthy. In the video below, I demonstrate how to prepare the fried version, although I prefer the baked version. They were exactly as crispy as the originals, plus I was able to prepare a full batch in about 10 minutes. Of course, prepackaged crispy taco shells are available, but handmade taco shells are so much better!
How to Make Picadillo Tacos in Mexico
Ground beef, tiny chopped potatoes, tomatillos, and salt are used to make the taco filling. That concludes our discussion.
Then there’s the tomato sauce, which takes just 5 minutes to prepare, including heating the water. You can add a jalapeño to this sauce, but I didn’t since the kids were eating.
Picadillo tacos are a traditional Mexican dish served in a fried corn tortilla. In a small fry pan, heat approximately an inch of oil to create the taco shell. Heat the oil until it reaches 350 degrees Fahrenheit. Place half of the corn tortilla in the oil with tongs and fold the top half to make a taco shell. Flip the tortilla over and cook the second side after it has developed some color, approximately a minute. However, as I have said, I prefer the baked technique. Simply brush or spray corn tortillas with oil and hang them in the oven over two rungs. Preheat oven to 375°F and bake for 10 minutes, or until crisp.
Assemble the tacos by layering the picadillo filling, sour cream or Greek yogurt, tomato sauce, and lettuce and tomato on top.
The entire family liked these tacos, and I combined the taco filling with the tomato sauce and served it with rice for leftovers the following day; the kids loved it!
Video-
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Crispy Picadillo Tacos from Mexico
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Crispy handmade tortilla shells with a Mexican picadillo ground beef filling and a simple tomato sauce on top.
15-minute prep time
45 minutes to prepare
Course Description:
Mexican cuisine
Instructions
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In a large skillet, heat the oil over medium-high heat. Cook the ground beef until it’s almost done, then add the diced potatoes. When the meat is fully cooked, add the diced tomatillos and salt. Cover and simmer, turning occasionally, until potatoes are tender.
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Add water to a small saucepan and bring to a boil. Put Roma tomatoes (whole with X-shaped incisions on top) in water for approximately a minute. The skin will begin to flake away. Remove from water, cool, peel off skin, and mix with oregano and salt in a blender. Add a jalapeño here if you want the sauce to be spicy. Set aside after blending until smooth.
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In a small fry pan, pour approximately an inch of oil to cook the tortillas. Heat the oil until it reaches 350 degrees Fahrenheit. Place half of the corn tortilla in the oil with tongs and fold the top half to make a taco shell. Flip the tortilla over and cook the second side after it has developed some color, approximately a minute. Baked Method: Spray or spray both sides of corn tortillas with oil and lay them over 2 rungs in the oven, allowing them to drape over them. Preheat oven to 375°F and bake for 10 minutes, or until crisp.
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Assemble the tacos with the picadillo filling, a smear of sour cream or Greek yogurt, the tomato sauce, and lettuce and tomato after all of the tortillas have been cooked.
This is a quick video that shows you how to make crispy Mexican picadillo tacos. If you’re looking to make a quick and easy dinner, this recipe is for you. I made these for my family, and they went super well with some guacamole on the side.. Read more about tacos with mashed potatoes and let us know what you think.
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- picadillo tacos with potatoes
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Ben Austin 