Picadillo Tacos
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
57
Spice
60
Sweetness
54
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Onion (finely chopped)910 g
Ground Pork1 cup
Raisin1.5 cups
Tomato Sauce (prepared)3 tsp
Ground Cinnamon1 tsp
Ground Cloves1
Salt3 cups
Romaine (shredded)1.5 cups
Radishes (coarsely grated)Directions:
1
Heat the oil a large heavy skillet over moderately low heat
2
Add the onion and garlic and cook, stirring, stirring, until softened
3
Raise the heat slightly, add the pork and cook, stirring and breaking up any lumps, until no longer pink
4
Pour off any excess fat, add the raisins, tomato sauce, olives, cinnamon, cloves, and salt and pepper, and simmer the mixture, stirring occasionally, until thickened, about 10 to 15 minutes
5
The picadillo may be made 1 day in advance, kept covered, chilled, and reheated before proceeding
6
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides
7
Heat the oil over moderately high heat until it is hot but not smoking
8
Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain
9
Divide the picadillo among the tacos, top with some of the lettuce and radish and serve with lime wedges and cheese