Happy taco Tuesday everyone. My contribution is a picadillo style taco. Picadillo is a traditional Cuban dish, usually served over rice. I decided to try it in a taco. The was a good choice. It was delicious! Here’s how I made it.
Cook your ground beef, pepper and onions together until meat is browned and veggies are softened. Add garlic the last few minutes.
Chop potatoes in 1/2 inch cubes.
Add to pan with ground beef.
Add diced tomatoes to it. I used fresh, but you could also use canned.
Add water and spices and cook until water is mostly reduced and potatoes are soft.
Make sure the tomatillos you choose are a darker green color, light green means they aren’t ripe and flavor is pretty terrible.
Remove from husks and wash.
I cut mine in half, but you could easily roast whole. Seed your jalapeno and cut in half also.
Place on baking sheet.
Broil until charred.
Throw all ingredients in food processor and pulse. Serve and enjoy!
- 1 pound lean ground beef
- 1 cup onions, chopped
- 1 cup bell peppers, chopped
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 2 roma tomatoes
- 2-3 cups cubed red potatoes
- 1 teaspoon ground cayenne
- 2 teaspoons paprika
- salt and pepper to taste
- 1-2 cups water
- Cook ground beef over medium heat for 5-7 minutes, breaking it up as you cook. Add in onions and bell peppers. Continue to cook until ground beef is cooked all the way through. Add roma tomatoes, spices, potatoes and water. You’ll want just enough water to cover ingredients in pan. This is why there is the variable in water. It will depend on what size pan you are using. Mix well so all spices and ingredients are distributed. Continue to cook until potatoes are tender and water is cooked out. Serve on charred corn tortillas with a green salsa. At least that’s what I did. I you have other preferences, so them. You can use flour tortillas, red salsa (or no salsa) and add cheese or whatever else you choose. You decide. This is also great reheated, so double the batch for meal prep if you choose!It is also really good with ground turkey or chicken if you prefer a lower calorie option.
- 4 tomatillos
- 1/2 large jalapeno if you like your salsa spicy. Use more, I would recommend at least 1-2.
- 1/2 bunch cilantro
- lime juice to taste. I used about 2 tablespoons
- salt and pepper to taste
- 1 teaspoon minced garlic it’s really good with roasted garlic if you have it.
- Remove tomatillos from husk. Make sure when you are choosing them, you choose ones that are a darker green color, not the light green. Remove them from husk and cut in half (you can leave them whole, but this speeds up the process). Cut the jalapenos in half as well remove seeds. Spread tomatillos and jalapeno on sheet pan. Broil until vegetables are charred and soft. Mine took less than 10 minutes. Remove from oven and place all ingredients in food processor. Pulse for several seconds. How long you let it go depends on what consistency you like your salsa. I prefer mine fairly smooth. Next, use this on anything. I love it on tacos, quesadillas, scrambled eggs, chips… you name it, I’ll eat green salsa with it!Sit back and enjoy! You deserve it!