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…
4 – 6 servings
- 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
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.