Picadillo Tacos Recipe

Name: Picadillo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 pounds ground pork; 1/3 cup raisins; 1 1/2 cups prepared tomato sauce; 1/2 cup sliced pimiento-stuffed green olives; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; Salt and freshly ground black pepper; Vegetable oil, for frying the tortillas; 12 (7-inch) corn tortillas; 3 cups shredded romaine or iceberg lettuce; 1 1/2 cups coarsely grated radishes; Lime wedges; Shredded Jack cheese

Servings: persons

2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
2 pounds ground pork
1/3 cup raisins
1 1/2 cups prepared tomato sauce
1/2 cup sliced pimiento-stuffed green olives
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas
3 cups shredded romaine or iceberg lettuce
1 1/2 cups coarsely grated radishes
Lime wedges
Shredded Jack cheese

1
Heat the oil a large heavy skillet over moderately low heat.
2
Add the onion and garlic and cook, stirring, stirring, until softened.
3
Raise the heat slightly, add the pork and cook, stirring and breaking up any lumps, until no longer pink.
4
Pour off any excess fat, add the raisins, tomato sauce, olives, cinnamon, cloves, and salt and pepper, and simmer the mixture, stirring occasionally, until thickened, about 10 to 15 minutes.
5
The picadillo may be made 1 day in advance, kept covered, chilled, and reheated before proceeding.
6
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides.
7
Heat the oil over moderately high heat until it is hot but not smoking.
8
Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain.
9
Divide the picadillo among the tacos, top with some of the lettuce and radish and serve with lime wedges and cheese.

1028

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, finely chopped, 2 garlic cloves, minced, 2 pounds ground pork, and more.

Yes, Picadillo Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo Tacos

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