Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1/2 cup raisins
- 1/2 cup green olives, sliced
- 8-10 small corn tortillas
- Optional toppings: chopped cilantro, diced tomatoes, shredded cheese, sour cream
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the cumin, chili powder, oregano, salt, and black pepper to the skillet and stir to combine.
5. Pour in the tomato sauce and beef broth and stir to combine.
6. Add the raisins and green olives to the skillet and stir to combine.
7. Reduce the heat to low and simmer the picadillo for 10-15 minutes, until the sauce has thickened.
8. While the picadillo is simmering, warm the corn tortillas in a dry skillet or in the microwave.
9. To assemble the tacos, spoon the picadillo onto each tortilla and top with desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the picadillo
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 22g
Protein: 18g
Sodium: 490mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Raisins can be substituted with dried cranberries or chopped prunes.
- Green olives can be substituted with black olives or capers.
Variations:
- Add diced potatoes or carrots to the picadillo for extra vegetables.
- Use the picadillo as a filling for empanadas or stuffed peppers.
- Make a vegetarian version by using crumbled tofu or tempeh instead of ground beef.
Tips and tricks:
- Make sure to break up the ground beef well as it cooks to ensure it cooks evenly.
- If the picadillo is too thick, add more beef broth or water to thin it out.
- Leftover picadillo can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover picadillo can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat the picadillo in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and diced tomatoes.
Garnishes:
Chopped cilantro, diced tomatoes, shredded cheese, sour cream
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, corn salad
Troubleshooting advice:
- If the picadillo is too thin, simmer it for a few more minutes to thicken the sauce.
- If the picadillo is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover picadillo in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Picadillo is a traditional Latin American dish that typically consists of ground meat cooked with vegetables, spices, and often sweet and savory ingredients like raisins and olives.
Flavor profiles:
Savory, slightly sweet, and slightly spicy
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican