This is my go-to recipe when I am really hungry for chile verde beef, but don’t have a lot of time to cook. Give me a warm homemade flour tortilla and there you have my favorite taco! I could literally eat these everyday, so it’s a good thing I only make this once in a while. This picadillo is great for any of your favorite Mexican dishes, enchiladas, burritos, tostadas and taco salads. It’s one of those dishes that the flavor improves after the second day. I just can’t say enough about this simple, but tasty picadillo dish. Loved it as a kid, love it even more now!
Yields up to 6 servings
2 tablespoons olive oil
1 medium sweet onion, sliced into strips
2 jalapeño peppers, diced
2-3 cloves garlic, minced
1 pound ground-chuck beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
4 tomatillos, roughly chopped
2 cups, diced, cooked potatoes
2 cups roasted green chiles (previously roasted), sliced into strips or diced (Anaheim or New Mexico Peppers)
¾ cup water
My favorite Mexican comfort food — enchiladas filled with picadillo and topped with Taco Salsa. Find the link for Taco Salsa, which can double as an Enchilada Sauce, below.
1. In a large pot, preheat the oil to medium heat for 3 minutes. Add the onions and jalapeño peppers and cook for 6 to 8 minutes. Add the garlic and cook for another minute.
2. Move the vegetables to the outer edge of pot and add the beef to the center. Season with salt, pepper, cumin, oregano and smoked paprika. Cook for another 8 to 10 minutes until the beef gets a little bit of a crust on it. Drain out as much of the oil as you can.
3. While the beef is cooking, cook the tomatillos in the microwave for about 4 minutes. Transfer tomatillos to the blender and blend until smooth.
4. Add tomatillo sauce, cooked potatoes, roasted green chiles and water to the beef. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and it becomes thicker. Taste for salt. Remove from heat and let stand for 15 minutes.
Dry roasting green chiles in the comal takes a little longer than the broiler method. It is just sometimes easier to let them roast slowly instead of turning on the broiler. Dry roast for 20-25 minutes at medium heat, turning as needed.
To make enchiladas, I flash fry my corn tortillas in a pan of preheated shallow oil for 10-15 seconds per side.. Fill them with picadillo, top with Taco Salsa, cotija cheese and fresh guacamole… and always with a side of lettuce, tomatoes and green onions. Very traditional in our house.
Click onto the picture above to see full recipe for Taco Salsa! Combining fresh tomatoes, chiles and garlic with dried chile guajillo yields a delicious, zesty sauce. Good for any of your favorite Mexican dishes!