Picadillo Tacos
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(17)
Ingredients
8 servings
- 5 roma tomatoes
- 1 cup chicken stock
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 yellow onion (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 2 medium carrots (roughly chopped)
- 1 medium-large russet potato (peeled and chopped )
- 2 jalapeno peppers (finely chopped)
- 2 tablespoons Dalkin&Co Taco Seasoning
- 1/4 cup chopped cilantro
- Salt & pepper
- Hard taco shells to serve
- 1 large block cheddar cheese (finely shredded)
- 1 head iceberg lettuce (finely shredded)
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Preparation
Step 1
For the Sauce:
Step 2
Add the tomatoes and chicken stock in a blender and puree until smooth. Set aside.
Step 3
For the Meat:
Step 4
In a large heavy bottom pan, add olive oil over medium high heat.
Step 5
Add the ground beef and ground pork. Break it into pieces with a wooden spoon and cook till browned. Add the onions, garlic, carrots, potatoes, and jalapeño peppers and sauté for 8-10 minutes until the carrots and potatoes start to cook down.
Step 6
Add the Dalkin&Co seasoning and a pinch of salt and pepper, stir until combined. Mix in tomato mixture and bring to a boil. Cover the pan and reduce heat to a simmer, cook 10-15 minutes until the carrots and potatoes are fully cooked.
Step 7
Adjust seasoning as needed and add in cilantro.
Step 8
Assemble tacos with a spoonful of the meat mixture, pinch of iceberg lettuce and a large handful of freshly shredded cheddar and serve.
Step 9
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