Picadillo Filling For Tacos A La The Border Cookbook

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - minced (large)
6		Garlic cloves - minced
2 lbs	908g / 32oz	Chuck roast - ground to order
1 tablespoon	15ml	All-purpose flour
1 teaspoon	5ml	Dried oregano - preferably Mexican
1/2 teaspoon	2.5ml	Cayenne - or chile de arbol
1 teaspoon	5ml	Baking potato - parboiled, peeled, (medium)
		And diced fine
1/2 cup	118ml	Beef stock
1/2 teaspoon	2.5ml	Salt - or more to taste vegetable oil for pa
18		Corn tortillas shredded lettuce, ch
		Grated mild cheddar or Monterey Jack
		Cheese - for garnish hot sauce and sour c

Recipe Instructions

In a heavy skillet, warm the oil over medium heat. Add the onion and garlic and saute for a couple of minutes until softened. Add the meat and fry until it is gray. Stir in the flour, oregano, and chile. Then add the potato, stock, and salt and reduce the heat to low. Simmer the mixture for another 5 minutes, or until the potatoes are tender and most of the liquid has thickened but the picadillo remains moist.

Heat at least 1 inch of oil in another skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of seconds. Don't let the tortilla turn crisp. Repeat with the remaining tortillas and drain them.

Fill a tortilla with about 3 tablespoons of picadillo, fold in half, and secure with a toothpick. Repeat with the remaining tortillas and picadillo.

Raise the temperature of the oil to 350F. Fry the taco, in batches, until lightly browned and crisp. Drain well. Remove the toothpicks and garnish with lettuce, tomatoes and cheese. Serve the tacos immediately accompanied with hot sauce and sour cream.

Source:
The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

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