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From Camille's Kitchen

Tuesday Tastings :: Picadillo Tacos

March 20th, 2012

Picadillo_Taco_Recipe

Remember last week’s SXSW party that I threw at my house with Electrolux? Well now that the festival craziness has died down, I’m making good on my promise to share La Condesa’s recipe for the mouthwatering picadillo tacos that they served (along with a smorgasbord of others…impossibly to choose a favorite!) I loved the way we filled each miniature bamboo plate with a couple of tiny tacos and a small serving of rice and black beans. The perfect size for party snacking, though I think I might have eaten a few of them throughout the night! While we’re on the subject, have I ever shared my total obsession with small tacos of any kind? Lucky for me, in Austin you can really eat them around the clock. My east-coast friends usually don’t know what I’m talking about when I say we’re going out for “breakfast tacos,” but in Texas, starting a Saturday morning with a warm flour tortilla filled with scrambled eggs, bacon, salsa and/or potatoes is totally typical. Do y’all have any favorite taco combos? I’m always looking for a new one to try, so please share yours in the comments! And keep reading for the picadillo recipe… 

La_Condesa_Taco_Recipe

LaCondesa_Tacos

Picadillo_Taco_Recipe2

Picadillo Tacos

4 – 6 servings

Ingredients:

  • 3/4 lb ground brisket (or ground sirloin)
  • 2 garlic cloves, minced
  • 1 onion, chopped finely
  • 1 cup salsa roja, purchased or homemade
  • 2 medium potatoes, peeled & diced
  • 1 cup golden raisins, soaked in hot water for at least 15 minutes
  • 10 – 12 corn tortillas
  • toppings: arugula, thinly-sliced radishes, queso fresco
Instructions:

1. In a large skillet, sauté onion and garlic in a little olive oil on medium-low, about 10 minutes. Add beef and cook until browned. Add bay leaf and salsa, and cook until simmering. Add potatoes, and cook until tender. Add water as needed if mixture becomes too thick. Add raisins and season with salt & pepper.

2. Warm tortillas by holding them over an open gas flame with tongs for about 30 seconds per side.

3. Fill tortillas with beef mixture, then top with arugula, radishes and a few shavings of cheese.


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14 Comments under :: Tuesday Tastings :: Picadillo Tacos
  1. Charlotte says:

    Going to make these

  2. Freya says:

    The presentation is amazing! I think flavor is a HUGE factor in food but I think presentation is also important!

  3. Mia says:

    I LOVE soft tacos! Those photos are mouthwatering. I don’t know if this is traditional, but I’m vegetarian so my favorite tacos to make are sauteed or grilled portabella mushrooms and onions, crumbled cotija cheese, and of course salsa and guacamole. And yes always with a side of black beans or pinto beans!

    • Camille Styles says:

      That sounds so good Mia! Lately I’ve definitely been on the hunt for some yummy satisfying vegetarian meals (trying to nix meat at least a couple nights a week!) and this sounds absolutely perfect. Thanks for sharing!

      • Mia says:

        I might have missed it, but I couldn’t find it on this post and the original one from a few days ago… could you please share where the bamboo plates are from? Thank you!

  4. Kimberly says:

    Yumm…this looks delish! Can’t wait to try it.

  5. Laurie says:

    Oh YUM YUM- thank you! Love your blog- keep this great stuff coming!! :)

  6. Lindsey says:

    Oh man, I’ve got a huge craving for tacos now!

    -Lindsey
    Et tu, tutu?

  7. Those look absolutely delicious! I think i’ll be having tacos for lunch!!!

  8. Oh my word. These sound a-mah-zing :)

    xo,
    Ashley
    anylovelything.com

  9. Kelley Burrus says:

    Delish. Thanks for sharing. These are divine.

  10. Looks absolutely delicious.
    Hope you are having a great week.
    xx from Curacao

    xx
    Pris

  11. […] is sounding really good for dinner. Find the recipe here.? I hope you are having a relaxing […]

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