PUFFY TACOS WITH PICADILLO FILLING
Who can resist this sweet, savory mix of tender ground beef, raisins, almonds and olives served on slider rolls with garlic mayo? Considered comfort food throughout Latin America, picadillo works wonders as a satisfying filling for sandwiches, tacos and empanadas.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the oil in a large skillet over high heat. Add half the beef and cook, breaking it up with a spoon, until browned on all sides but not completely cooked through, 4 to 6 minutes. Transfer to a medium bowl, leaving as much fat in the skillet as possible. Repeat with the remaining beef.
- Reduce the heat to medium and add the garlic, carrots, jalapeno, onions, poblano, potato, 4 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables are tender but not browned, 10 to 12 minutes. Clear a space in the pan and add the tomato paste, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Stir to bring the whole mixture together, then add the stock and reserved beef along with any accumulated juices to the skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the bottom, until the liquid has evaporated, about 20 minutes. If necessary, season with salt and pepper.
- While the picadillo is cooking, pour oil into a large Dutch oven or heavy-bottomed pot to come 3 inches up the sides and fit with a deep-fry thermometer. Heat over high heat until the thermometer registers 375 degrees F.
- Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn it over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold it in place and cook until golden brown and crisp, about 1 minute. Invert the taco shell onto paper towels to drain. Repeat with the remaining tortillas.
- Spoon the beef picadillo into the puffy taco shells. Top with lettuce, salsa, cheese, cilantro and onion. Serve with lime wedges.
BEEF PICADILLO PUFFY TACOS
Puffy Tacos: The Pride of San Antonio!
Provided by Superica, Atlanta, GA
Categories Bon Appétit Beef Shank Kid-Friendly Tortillas Small Plates
Yield Serves 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.
- Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
- Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
- Do ahead
- Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.
TACOS PICADILLO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings (12 tacos)
Number Of Ingredients 18
Steps:
- Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.
STEAK PICADILLO SOFT TACOS
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Brunch Sauté Quick & Easy Low Cal High Fiber Cinco de Mayo Lunch Steak Poker/Game Night Pan-Fry Healthy Party Tortillas Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
- Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
- Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.
CRISPY TACOS PICADILLO
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 19
Steps:
- Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
- Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
- Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.
PICADILLO TACOS
Here is our recipe for tacos with potatoes. Its pretty easy. Where I live tacos are often made like this.
Provided by Leahs Kitchen
Categories Meat
Time 45m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place diced potatoes in boiling water and cook until soft.
- In the mean time fry the ground beef in a pan over medium high heat.
- When the meat is nearly cooked add the onion and continue cooking until the onions are soft and browned.
- Add the chili powder, coriander, cumin, and pepper, cooked potatoes and minced garlic.
- Also add a little water to your meat to moisten it and pick up some of the bits of meat from the bottom of the pan, it only needs to be about a 1/4 of a cup.
- Serve with warm flour tortillas and salsa.
Nutrition Facts : Calories 389.1, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 123.9, Carbohydrate 32.2, Fiber 5.2, Sugar 2.1, Protein 25.1
COPYCAT LAREDO TACO COMPANY'S PICADILLO
This is a copycat version of the Stripes convenience store's Laredo Taco Company's picadillo. It can be served as a main dish, or for a filling for soft tacos, enchiladas, chili rellenos and empanadas. Stripes is a convenience store in the southern states, similar to 7-11 stores. Laredo Taco Company is the name of the in-store Mexican cafe located in a majority of the Stripes stores.
Provided by Starman5
Categories One Dish Meal
Time 1h5m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
- Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
- While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
- Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).
Nutrition Facts : Calories 168.8, Fat 6, SaturatedFat 1.7, Cholesterol 35.1, Sodium 369.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.9, Protein 14.4
PUFFY TACO SHELLS
I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 18m
Yield 4
Number Of Ingredients 5
Steps:
- Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
- Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
- Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
- When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
- Fill with your favorite taco fixings and serve while shells are still warm.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 21.7 g, Fat 3.8 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 242.5 mg
TACOS WITH TURKEY PICADILLO
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.
- Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
- Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
- Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry. Toss with the remaining vinegar. Heat the tortillas and spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 12 grams, TransFat 0 grams
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- Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8–10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12–15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15–20 minutes. Season beef picadillo with salt.
- Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or “puff”—the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
- Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
- Do Ahead: Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.
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