Picadillo Beef Tacos

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One of our go to meals when we need an easy dinner is tacos.  They are quick to make and seem to satisfy just about everyone.  I don’t think I’ve met a person yet who doesn’t like a taco.  Seriously do you?

Since we make them pretty often I decided to get creative this round and prepare picadillo style beef.  Picadillo is known throughout Latin America and the ingredients vary by region.  I tend to prefer the Cuban interpretation adding olives and raisins to the ground beef.  This recipe is a winner!  Not only is it great in tacos but makes a superb topping to a Mexican salad and is perfect for making enchiladas.

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Picadillo Beef

  • onion, chopped
  • garlic, chopped
  • 1 lb ground beef
  • 2 tbsp chopped cilantro
  • 3 oz tomato sauce
  • s&p
  • 1 tsp cumin
  • bay leaf
  • 1/4 cup raisins
  • 1/4 cup chopped Spanish olives plus 2-3 tablespoons brine
  1. Over medium heat brown the meat and season with salt and pepper.  Break the meat up with the back of the spoon as it cooks.
  2. Add the onion, garlic, and cilantro.  Continue to cook over low heat until onion starts to soften.
  3. Stir in the tomato sauce, cumin, bay leaf, raisins, olives, and olive brine.  Cover and simmer for 20 minutes.

* Serve inside corn tortillas with lettuce and grated cheddar cheese.

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