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Crisp Tacos Picadillo

This recipe guides you through creating delicious Crisp Tacos Picadillo. It involves preparing a savory ground chuck mixture with aromatic spices, tomatoes, and vinegar. Corn tortillas are then lightly fried until crisp, folded, and filled with the flavorful picadillo, topped with fresh lettuce, onion, cheese, and salsa for a classic, satisfying meal.
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Servings: 14 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 4457.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tsp Vegetable Oil picadillo
  • 1/2 x white onion large, chopped (1 1/2 cups) (picadillo)
  • 1 lb Ground Chuck 80 percent lean (picadillo)
  • 1 tbsp minced garlic cloves 1 to 2 cloves (picadillo)
  • 2 x tomatoes medium, diced (2 3/4 cups) (picadillo)
  • 1 1/2 tsp Paprika picadillo
  • 1 tsp ancho chile powder picadillo
  • 1 tsp Dried Oregano picadillo
  • 1 tsp coarse salt picadillo
  • 1 tsp freshly ground pepper picadillo
  • 3/4 tsp Ground Cumin picadillo
  • 1 1/2 cup water picadillo
  • 3 tsp White Vinegar picadillo
  • vegetable oil for frying tacos
  • 20 x Corn Tortillas tacos
  • Iceberg Lettuce Shredded for serving (tacos)
  • white onion shredded for serving (tacos)
  • shredded cheddar cheese tacos
  • salsa Picante for serving (tacos)

Equipment

  • 1 Large Skillet or Dutch Oven For preparing the picadillo
  • 1 Frying Pan For crisping corn tortillas
  • 1 Spatula or Wooden Spoon For stirring and breaking up meat
  • 1 Cutting Board and Chef's Knife For chopping vegetables and preparing toppings
  • 1 Tongs For handling hot tortillas during frying

Method
 

  1. In a large skillet or Dutch oven, heat 2 tsp vegetable oil over medium-high heat. Add the chopped white onion and sauté until softened, about 5-7 minutes.
  2. Add the ground chuck to the skillet. Break it apart with a spoon and cook until fully browned, about 8-10 minutes. Drain any excess fat.
  3. Stir in the minced garlic, paprika, ancho chile powder, dried oregano, coarse salt, freshly ground pepper, and ground cumin. Cook for 1 minute until fragrant.
  4. Add the diced tomatoes, 1 1/2 cups water, and 3 tsp white vinegar to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, allowing flavors to meld and the sauce to thicken slightly.
  5. While the picadillo simmers, prepare the taco toppings: shred iceberg lettuce, thinly slice white onion, and shred cheddar cheese.
  6. Heat about 1/2 inch of vegetable oil for frying in a separate frying pan over medium-high heat. The oil should be hot but not smoking.
  7. Carefully dip one corn tortilla into the hot oil for about 10-15 seconds per side, just until it becomes pliable. Using tongs, gently fold the tortilla in half and continue to fry until crisp and golden brown on both sides, about 30 seconds to 1 minute per side.
  8. Remove the crisp taco shell from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas, adjusting oil temperature as needed.
  9. Fill each crisp taco shell with a generous spoonful of the warm picadillo mixture.
  10. Top with shredded iceberg lettuce, shredded white onion, shredded cheddar cheese, and a dollop of salsa picante. Serve immediately.

Notes

1. For the picadillo, ensure the ground chuck is well-browned before adding other ingredients to develop rich flavor. Drain excess fat for a cleaner taste. Simmering allows the spices to meld beautifully. Taste and adjust seasoning before serving. 2. When frying tortillas, the oil temperature is crucial: too low and they'll be greasy; too high and they'll burn before crisping. Aim for medium-high heat. Fry one side until pliable, then fold carefully and fry until golden and crisp. Don't overcrowd the pan. Drain on paper towels immediately to remove excess oil. 3. Prepare all your taco toppings in advance for efficient assembly and serving.