Picadillo Tacos
Ingredients
1 ½ lbs 96/4 ground beef
1 Large russet potato peeled and cubed in ¼ to ½ dice
1 Medium yellow onion diced
1 8oz can diced tomatoes well drained
1 Large poblano pepper
2 tablespoons Olive Oil
2 tablespoons Ground Cumin
1 teaspoon Crushed red pepper or 1 finely diced jalapeño pepper
1 tablespoon Kosher salt
1 tablespoon Black Pepper
Directions
Broil a poblano pepper in the oven for 10 minutes, turning half way, or until charred and skin bubbly. Place in Ziploc until cooled.
Peel skin from pepper, cut top off and cut in half lengthwise, scrape inside of pepper gently with back of your knife to remove seeds and veins being careful not to damage flesh. Cut into ¼ x ½ slices.
Meanwhile, heat olive oil over medium high heat, add potatoes and brown on all sides. Approximately 10 minutes. Season lightly with salt and pepper.
Reduce heat to medium. Add onion and jalapeño (or crushed red pepper). Cook until onions are translucent. About 5-7 minutes.
Season again with salt and pepper.
Add ground beef and break apart. Add remaining salt and pepper, cumin and garlic powder directly onto the meat, cutting and mixing spices into the ground beef while it browns.
When the meat is just short of cooked through add tomatoes and roasted poblano pepper.
After meat is cooked through season again to taste and serve.
Notes
Here in San Antonio picadillo tacos are very common. They are standard Mexican fare, inspired by family-style cooking, much like spaghetti is in Italy. Every household has their own unique version on this classic dish. Previously, I always made them the same way. They were good, solid food that the family always enjoyed. This time though I added roasted poblano peppers and they were fantastic! The poblano peppers add so much flavor, as well as distinct heat (different, more subtle, than the in your face heat from the jalapeno pepper you will also find in this dish) I really enjoy. So if you are looking for a simple to prepare, inexpensive, yet incredibly flavorful meal that always satisfies? Try these Picadillo Tacos. While being really tasty and easy your time and your pocketbook, they are also pretty healthy.
A little salt used at each stage of cooking – seasoning throughout the cooking process not just at the beginning and the end is the key to maximizing flavor of any dish. For those of you who are salt conscious by all means use less, but add more cumin and garlic powder to boost the flavor