Picadillo Tacos

Ingredients

• 1.5 lb ground beef
• 2 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• 14 oz canned diced tomatoes
• ¾ cup green olives, pitted
• ½ cup raisins
• ½ cup low-sodium beef broth
• 1 tbsp red wine vinegar
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 12 whole corn tortillas
• ¼ cup fresh cilantro, chopped
• 1 whole lime

Instructions

1. 1

   Set a large 12-inch stainless steel skillet over medium-high heat and let it preheat for 1 minute. Add 1.5 lb of ground beef and cook, breaking it apart with a wooden spoon into small bite-sized pieces. Stir frequently to ensure even browning—you want the meat to develop a golden crust, not steam in its own juices. This should take 5–7 minutes. You'll notice the moisture releases first, then evaporates, and finally the meat begins to brown in the rendered fat. When most of the pink is gone and the bottom of the pan shows light browning, remove the skillet from heat and carefully pour off any excess fat, leaving about 1 tablespoon behind.

2. 2

   Return the skillet to medium heat. Dice 1 large yellow onion into 1/4-inch pieces. Add the diced onion to the beef and stir well. Cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and softens slightly—you should smell a sweet onion aroma.

3. 3

   Peel and mince 4 garlic cloves into a fine paste. Add the minced garlic, 2 tsp ground cumin, 1 tsp dried oregano, and 0.25 tsp ground cinnamon to the skillet. Stir constantly for 30 seconds—the spices will bloom and the kitchen will smell warm and aromatic. Do not let them burn or they will taste bitter.

4. 4

   Pour in one 14-oz can of diced tomatoes (with their juice). Add 0.75 cup green olives (pitted and halved if they're large), 0.5 cup raisins, and 0.5 cup low-sodium beef broth. Stir everything together to combine. Bring the mixture to a gentle simmer over medium heat—you should see small, steady bubbles breaking the surface.

5. 5

   Reduce the heat to medium-low and let the picadillo simmer uncovered for 8–10 minutes, stirring occasionally. The liquid should reduce and thicken slightly; the beef should be tender and coated in a rich sauce. The raisins will plump up and soften. When the sauce coats the back of a spoon and there's no excess liquid pooling at the bottom, it's ready.

6. 6

   Remove the skillet from heat and stir in 1 tbsp red wine vinegar. Taste the picadillo and season with 0.75 tsp kosher salt and 0.25 tsp black pepper (or adjust to your preference). The vinegar should brighten the flavors—you want a balance of savory, sweet, and slightly tangy.

7. 7

   Warm the corn tortillas: place them directly over a medium flame on your stovetop (one at a time or two at a time if you have space), turning every 5–10 seconds with tongs until they're warm and pliable, about 20–30 seconds total per tortilla. They should smell toasty and have light char marks. If you don't have a gas burner, wrap all 12 tortillas in a damp kitchen towel and warm them in a dry skillet over medium-low heat for 1–2 minutes.

8. 8

   Assemble the tacos: place one warm corn tortilla in your hand, fill with about 3 tbsp of the picadillo mixture, and top with a small handful of fresh chopped cilantro. Cut 1 lime into wedges and serve alongside. Serve the tacos immediately while the meat is still warm and the tortillas are pliable.

Tools you’ll need

• 12-inch stainless steel skillet
• wooden spoon
• tongs
• sharp chef's knife
• cutting board
• measuring cups and spoons
• instant-read thermometer (optional)

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min