Picadillo Tacos

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 whole medium yellow onion
• 3 whole garlic cloves
• 1 whole fresh jalapeño
• 1 can canned diced tomatoes (14 oz can)
• 2 tbsp tomato paste
• ½ cup green olives with pimientos
• ¼ cup raisins
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp ground cinnamon
• ½ cup low-sodium beef broth
• 1 tbsp apple cider vinegar
• ½ tsp kosher salt
• ¼ tsp black pepper
• 8 whole corn tortillas (6-inch)
• ¼ cup fresh cilantro
• 1 whole lime
• ½ cup diced white onion (for serving)

Instructions

1. 1

   Set a 12-inch stainless steel skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil. While the pan heats, peel and finely dice 1 medium yellow onion into 1/4-inch pieces, peel and mince 3 garlic cloves, and slice 1 fresh jalapeño in half lengthwise, remove the seeds if you prefer less heat, then mince finely. The pan is ready when a drop of water dances across the surface.

2. 2

   Add 1 pound of ground beef (80/20 blend) to the hot skillet. Break it apart with a wooden spoon or spatula, pressing gently to create irregular, bite-sized pieces rather than fine crumbles. Cook for 4–5 minutes, stirring frequently, until the beef is mostly browned but still has a little pink — you're not rendering all the fat out yet. You should smell the meat caramelizing; if it's burning, lower the heat slightly.

3. 3

   Pour off all but about 1 tablespoon of excess fat from the skillet — tilt it to one side and use a large spoon to remove the pooled grease. This prevents the finished dish from being overly greasy while keeping enough fat for flavor.

4. 4

   Add the diced onion and minced jalapeño to the beef. Sauté for 2–3 minutes, stirring frequently, until the onion becomes translucent and you see the edges just beginning to soften. The kitchen should smell strongly of onion and pepper.

5. 5

   Stir in the minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of ground cinnamon. Cook for 30 seconds, stirring constantly, until the spices are fragrant and coat the meat evenly — don't let the garlic burn.

6. 6

   Add 2 tablespoons of tomato paste and stir until it's fully incorporated, about 1 minute. The paste will darken and deepen the flavor as it caramelizes slightly in the pan.

7. 7

   Pour in 1 can (14 oz) of canned diced tomatoes with their juices, 0.5 cup of low-sodium beef broth, and 1 tablespoon of apple cider vinegar. Stir well to combine. Bring the mixture to a gentle simmer — you should see bubbles breaking the surface every 1–2 seconds.

8. 8

   Slice 0.5 cup of green olives with pimientos in half lengthwise, then add them to the pan along with 0.25 cup of raisins. Stir well and season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens, the olives soften, and the raisins plump up. The mixture should reduce by about one-third and coat the back of a spoon.

9. 9

   While the picadillo finishes simmering, warm your corn tortillas. Lay them in a single layer directly over a gas flame at medium heat, using tongs to rotate each tortilla every 10–15 seconds until they're soft, pliable, and spotted with light char, about 30 seconds per side total. If you have an electric stove, warm them in a dry skillet over medium heat for 15 seconds per side instead. Stack them in a clean kitchen towel to keep warm.

10. 10

    Finely dice 0.5 cup of white onion and chop 0.25 cup of fresh cilantro leaves. Cut 1 lime into wedges.

11. 11

    To assemble each taco, place a warm corn tortilla in your palm, add 3–4 tablespoons of picadillo down the center, then top with a generous pinch of diced white onion and a small pinch of fresh cilantro. Serve immediately with lime wedges on the side — squeeze them over each taco just before eating for brightness and acidity.

Tools you’ll need

• 12-inch stainless steel skillet
• wooden spoon or silicone spatula
• large spoon
• knife and cutting board
• kitchen tongs
• clean kitchen towel

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