Picadillo Tacos

From: Maya's Mama

On Sep 8, 2009

This was pretty good. I really enjoyed it. the potato in the taco was interesting. I liked it. I served them on soft taco shells with salsa, guacamole and tomato.

From: Chef GG Mama

On Sep 3, 2009

Wonder where you live. I have made these for years with just a couple of difference's. I don't use coriander or chili powder. I throw everything together cook until meat is done, drain if needed, put back in pan and add a can of Mexican tomato sauce called El Pato and water to cover. I cook until potatoes are done and the consistency is what I want for burritos. The kids add what they want before rolling their burritos, cheese, frijoles de la oja,(freshly cooked pinto beans) salsa, sour cream, black olives, green chile, diced tomatoes or green onions. This is an old favorite stand by around here.

From: Rinshinomori

On May 16, 2009

Sometimes simple is the best. I chose this recipe because it is somewhat similar to how I make my taco filling that was shown to me almost 4 decades ago by a Mexican woman married to a military man in Okinawa of all the places. But, the addition of potatoes intrigued me because I also have an unusual salsa recipe using potatoes and it is very tasty that is Michoacan. Instead of parboiling the potatoes cubes, I added them raw after the meat and spices were browned. I had chorizo leftover from another recipe and added chorizo meat in addition to the ground beef too. I used all the spices in the recipe and increased the onion to 1 whole one chopped. In place of water, I added Mexican beer and some tomato juice, about 1 C. Also added a bit of sugar and cooked covered for about 45 minutes on low. This is wonderful Leah - I'm so glad I chose this recipe to make because this is a keeper for the simplicity, versatility and economy. Made for ZWT 5.