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Mexican Picadillo Tacos Recipe

Mexican · Main course · 45 min total

A savory-sweet ground beef filling with potatoes, carrots, and raisins, simmered in a tomato-based sauce with warm spices, served in warm tortillas.

Ingredients

• 1 lb ground beef
• 1 tbsp vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced potato (1/4-inch cubes)
• 1/2 cup diced carrot (1/4-inch cubes)
• 1 cup tomato sauce
• 1/2 cup beef broth
• 1/4 cup raisins
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 12 small corn or flour tortillas
• Optional toppings: crumbled queso fresco, chopped cilantro, diced avocado, salsa

Instructions

1. Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes. Remove beef with a slotted spoon and set aside, leaving drippings in skillet.
2. Add onion and garlic to skillet; cook until softened, about 2 minutes. Add potato and carrot; cook 3 minutes, stirring occasionally.
3. Stir in tomato sauce, beef broth, raisins, cumin, oregano, and cooked beef. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Cover and cook until vegetables are tender, about 15-20 minutes, stirring occasionally. Uncover and cook a few more minutes if needed to thicken.
4. Warm tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
5. Fill each tortilla with about 1/4 cup picadillo. Serve with desired toppings.

Tips

• For a spicier version, add a chopped jalapeño with the onion.
• Leftover picadillo can be refrigerated for up to 3 days or frozen for 1 month.
• Serve with rice and beans for a complete meal.

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