Tacos Picadillo Recipe

Name: Tacos Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs pork tenderloin, cut into 1-inch cubes; vegetable oil cooking spray; ½ cup chopped onion; 4 garlic cloves, minced; 1 small jalapeno chile, seeds and veins discarded, minced; 2 medium tomatoes, chopped; ¼ cup dark raisin; 2 tablespoons slivered almonds, toasted; 1 -2 tablespoon cider vinegar; 2 teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon dried oregano leaves; ¼ teaspoon ground allspice; salt and pepper, to taste; 12 flour tortillas or 12 corn tortillas

Servings: persons

1 12 lbs pork tenderloin, cut into 1-inch cubes
vegetable oil cooking spray
½ cup chopped onion
4 garlic cloves, minced
1 small jalapeno chile, seeds and veins discarded, minced
2 medium tomatoes, chopped
¼ cup dark raisin
2 tablespoons slivered almonds, toasted
1 -2 tablespoon cider vinegar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon dried oregano leaves
¼ teaspoon ground allspice
salt and pepper, to taste
12 flour tortillas or 12 corn tortillas

1
Cover pork with water in medium saucepan; heat to boiling.
2
Reduce heat and simmer, covered, until pork is tender, about 10 minutes.
3
Drain; cool pork slightly and shred into small pieces.
4
Spray medium skillet with cooking spray; heat over medium heat until hot.
5
Saute onion, garlic, and jalapeno chili until tender, about 5 minutes.
6
Add pork, tomatoes, raisins, almonds, vinegar, cinnamon, cloves, oregano, and allspice; cook over medium heat, stirring occasionally, until pork is hot through and mixture is dry, about 5 minutes.
7
Season to taste with salt and pepper.
8
Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos.
9
Spray large skillet with cooking spray; heat over medium heat until hot.
10
Saute tacos until lightly browned, 1 to 2 minutes on each side.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 12 lbs pork tenderloin, cut into 1-inch cubes, vegetable oil cooking spray, ½ cup chopped onion, 4 garlic cloves, minced, and more.

Yes, Tacos Picadillo 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.

That's it — enjoy your meal!

Tacos Picadillo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions