PICADILLO TACOS - CRISPY GROUND BEEF AND POTATO TACOS (TACOS DE PICADILLO)
This Picadillo Tacos recipe (Tacos de Picadillo) makes crispy ground beef and potato tacos that are so easy to make. This recipe serves 10 and costs $11.14 to make. That's just $1.11 per serving!
Provided by Picadillo adapted from Cook's Country
Categories Main Dish
Time 50m
Number Of Ingredients 18
Steps:
- In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute while stirring constantly. Stir in chopped tomato and water and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 1 minute. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
- In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell. Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.
- Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro. Serve immediately.
Nutrition Facts : ServingSize 2 tacos, Calories 386 kcal, Carbohydrate 33 g, Protein 20 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 89 mg, Fiber 4 g, Sugar 2 g
BEEF AND POTATO TACOS
These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!
Provided by Cooking Ventures
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
- Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
- I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
- Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
- At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
- Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
- After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
- *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes and shredded lettuce.
STEAK (AND POTATOES) TACOS
I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.
Provided by ATM 67
Categories Steak
Time 1h
Yield 20-40 Tacos, depending if you stretch it.
Number Of Ingredients 12
Steps:
- In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
- When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
- Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
- Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
- Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.
Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3
FRESH CHORIZO AND POTATO TACOS
For years I've made my tacos with ground beef and potatoes. This recipe is not made with store-bought chorizo, but ground pork to which you add the spices, so you get to control the heat. Recipe from Saveur.
Provided by Pinay0618
Categories Pork
Time 50m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
- In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
Nutrition Facts : Calories 991.6, Fat 51.6, SaturatedFat 15.3, Cholesterol 160, Sodium 1911.3, Carbohydrate 79.8, Fiber 9.5, Sugar 2.9, Protein 52.5
SHREDDED BEEF AND SWEET POTATO TACOS
Yield 6
Number Of Ingredients 11
Steps:
- Place roast in slow cooker. Pour low sodium beef broth over top and cook on low for 6 hours.
- During the last 30 minutes of cooking time, cook the sweet potatoes by placing them in a skillet with the onion and taco seasoning (reserve 1/2 teaspoon taco seasoning for the dipping sauce).
- Pour water over all. Cover and cook for about 10 minutes over medium heat.
- Add olive oil and cook for a few minutes longer or until potatoes are fork tender and start to brown.
- In another bowl make the dipping sauce by mixing the sour cream, hot sauce, and 1/2 teaspoon taco seasoning until smooth and creamy. Set aside for dipping.
- When beef is done cooking, shred with a fork.
- Add beef to the potato mixture and stir together.
- Spoon onto tortillas and garnish with chopped cilantro.
- Serve with dipping sauce made above.
Nutrition Facts : Servingsize 1 serving, Calories 4908 kcal, Fat 238 g, SaturatedFat 88 g, Cholesterol 518 mg, Sodium 7185 mg, Carbohydrate 487 g, Sugar 15 g, Protein 187 mg
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BEEF AND POTATO TACOS - HOME COOKING MEMORIES
From homecookingmemories.com
Estimated Reading Time 5 mins
- In a large skillet over medium-high heat, cook ground beef with onion. As you are cooking the meat mixture, break up the meat with your spatula or spoon so the pieces are small. When the meat is fully cooked and onions are very tender, turn off heat and drain off any fat in the skillet. Return skillet with meat to heat (low). Stir in Ore-Ida Hashbrown potatoes. Sprinkle with taco seasoning and 2 tablespoons water (or so) and stir to incorporate everything into fully into the meat. Continue to heat and stir meat until no liquid remains in skillet and mixture is hot.
- Heat tortillas. Lay one tortilla on plate. Spoon 1/8 of the meat mixture in a line in the middle of your tortilla. Top with optional toppings, as desired, and enjoy!
GROUND BEEF AND POTATO TACO RECIPE
From howewelive.com
Ratings 3Category DinnerCuisine MexicanTotal Time 25 mins
- Microwave for 6-8 minutes, gently giving the potatoes 1-2 stirs halfway between cooking (if you stir them too vigorously, you will release their starches and the potatoes will start sticking together as they cook)
BEEF AND POTATO TACOS - CHELSEA'S …
From chelseasmessyapron.com
5/5 (9)Total Time 30 minsCategory DinnerCalories 208 per serving
- POTATOES: Thoroughly scrub the potatoes. Add to a large pot and cover with 1 inch cold water. Place pot on burner at high heat, and once the water comes to a boil, salt the water -- about 1 teaspoon per pound potatoes. Once water is rapidly boiling, slightly reduce heat to medium high and cook at rapid simmer until potatoes are easily pierced with a fork, about 15-20 minutes, depending on the size (large potatoes will take longer). Once fork tender, drain the potatoes and set aside to slightly cool.
- GROUND BEEF: Meanwhile, measure out the seasonings, dice the onion, and mince the garlic. Heat a large cast iron skillet to medium high heat and drizzle in 1 tablespoon oil. Once oil is shimmering, add in the 1/2 cup diced yellow onion. Sauté for 3-4 minutes and then add in the 1 teaspoon minced garlic. Stir for 30 more seconds and then move the onion and garlic to the edges of the pan. Increase the heat to high and add the ground beef to the center of the pan. Let cook, undisturbed for 30 seconds. Flip to the other side cook undisturbed for 30 more seconds. Then continue to cook the ground beef, crumbling into small pieces with a wooden spoon, until no longer pink. As you cook and crumble the beef, incorporate the onions and garlic into it. Add in all the spices: the 1 and 1/4 teaspoon of garlic powder, oregano, and cumin. Add in the 2 tablespoons paprika. Season to taste with salt and pepper. Stir until fragrant, 2-3 more minutes, and then remove from heat.
- FINISHING MEAT MIXTURE: While the beef is browning, dice the boiled potatoes into small 1/2-inch pieces (you should get about 2 cups potatoes). Add to the beef mixture and stir to coat.
- TORTILLAS: Add a few tablespoons of canola oil to a nonstick pan and heat over medium high heat. Once the oil is shimmering, add in 1-2 tortillas (or as many as you can fit without overlapping). Fry tortillas until each side is lightly golden brown, about 10-30 seconds per side (tortillas should still be soft and pliable). Drain the tortillas on a paper towel and immediately fold in half (place a paper towel or heavier towel over tortillas to keep them folded in half). Repeat for all the tortillas, adding more oil to the skillet as needed.
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