Tacos Dorados! Picadillo!

Tacos dorados! Crunchy, fried, corn tortilla shell tacos! I grew up enjoying these. On most occasions they were filled with picadillo (seasoned ground beef), shredded chicken or shredded beef. Since the ground beef was more economical to feed a family of ten, that was mom’s first choice most often. There will be lettuce and shredded cheese! Enjoy!

My first experience with store-bought hard-shell tacos was not from home!

Life in southern California in the early 70’s was laid back. Days filled with riding bikes, skateboarding and hanging out with friends in the neighborhood. I lived in South Gate, California on Kansas Ave. until 1979. The neighborhood was a mix of different ethnic backgrounds. My good friend Zena, who lived about 6 houses down from me introduced me to the store-bought hard-shell tacos! Her family was not Mexican, but actually hard-core Harley Davidson motorcycle family! I loved it! I remember going home that day and telling mom all about the tacos and convinced her to make them for us. We were kids! We loved them because they were different than what we normally enjoyed. Lol!

Just know that not every Mexican family may have their own version of the same dish!

And really this applies to any family not only Mexican. That’s why it’s abuela’s secret recipe or mom’s favorite dish. I encourage my followers to make the recipes their own as they like it. That is the beauty of cooking in your own kitchen. And now, let’s get to the video! Quick question. Do you all prefer a step-by-step narrated video or do you prefer music in the background? Asking for a friend.

Do I still love store-bought hard-shell tacos?

I must confess that it has been 30 years since I have had store bought. My desire and passion to learn cooking from scratch took over when I got married. Once I started preparing homemade corn tortillas, I never looked back. I am not saying I would never eat the store-bought version again, but I do crave the flavor of that thin, crunchy homemade corn tortilla! Sooo delicious! Must have for these tacos are fresh guacamole or pico de gallo and a spicy salsa of your choice!

Tacos Dorados de Picadillo- Ground Beef & Potato Crunchy Tacos

This recipe for picadillo con papas (ground beef and potatoes) was a staple dish prepared by mom quite often. It is versatile and can be used in a variety of ways. A tasty filling for tacos dorados, enchiladas, burritos and especially mom’s awesome chiles rellenos! The tacos de picadillo have all the flavors of home and that comfort food we so much enjoy.

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Course: Main Course

Cuisine: Mexican

Prep Time: 35 minutes minutes

Cook Time: 50 minutes minutes

Servings: 6 Servings

Ingredients

• 1 medium Russet potato 240 grams washed and diced fine, I leave the skin on
• 3 tbsps. avocado oil
• 1 pound ground chuck or sirloin 80% lean
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper
• 3/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1 cup white onion 200 grams diced
• 3 cloves of garlic 16 grams minced
• 2 large Roma tomatoes 288 grams roughly chopped
• 1 serrano chile 12 gr, roughly chopped
• 1/4 c water
• 12 corn tortillas 336 gr
• 1 ¼ c vegetable oil for frying

Instructions

• Preheat 3 tbsps. of avocado oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
• While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with salt, pepper, garlic powder, cumin, crushed oregano. Cook for 8 to 10 minutes until nicely browned.
• Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serrano peppers and 1/4 cup of water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 10 minutes. Remove from heat. Let it cool completely.
• After about 25 minutes, cook and warm the corn tortillas on a preheated griddle set to medium high heat. In a separate skillet, preheat the vegetable oil at medium heat. Transfer warm tortillas to a warmer or cover in a kitchen towel. While the tortillas are warm and pliable fill each one with 3 tbsps. of picadillo. Fold over like a taco and transfer to a plate. Repeat until all the tortillas are filled.
• Carefully add some of the filled tortillas to the hot oil. Fry, turn as needed, until both sides are crispy. Transfer the tacos, standing up, to a bowl lined with paper towels. Open tacos and garnish with shredded lettuce, crumbled queso fresco or shredded chihuahua cheese, fresh pico de gallo and your favorite cooked salsa.

Notes

Tips & Variations: The key to a successful taco dorado is to make sure the filling is cool and thick. If there is too much sauce or broth, it will leak out during frying. Omit using toothpicks by filling the tortillas while they are warm. Gently stack them layered. As they cool, they will hold their shape.
Substitute the ground beef with turkey or chicken for a leaner version. Diced zucchini is a great addition to picadillo.

Freshly prepared corn tortillas that are still soft work best!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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