This Mexican-style Picadillo recipe needs no headnotes. If you haven't had it before, it's hands down one of the best recipes you'll ever make. Spoon it into some hard taco shells and load it with a generous amount of shredded cheddar cheese, and it will instantly transport you to childhood/happiness.
Ingredients
- 5 roma tomatoes
- 1 cup chicken stock
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 medium carrots roughly chopped
- 1 medium-large russet potato peeled and chopped
- 2 jalapeno peppers finely chopped
- 2 tablespoons Dalkin&Co Meat Seasoning
- ¼ cup chopped cilantro
- Salt & pepper
- Hard taco shells to serve
- 1 large block cheddar cheese finely shredded
- 1 head iceberg lettuce finely shredded
Instructions:
For the Sauce:
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Add the tomatoes and chicken stock in a blender and puree until smooth. Set aside.
For the Meat:
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In a large heavy bottom pan, add olive oil over medium high heat.
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Add the ground beef and ground pork. Break it into pieces with a wooden spoon and cook till browned. Add the onions, garlic, carrots, potatoes, and jalapeño peppers and sauté for 8-10 minutes until the carrots and potatoes start to cook down.
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Add the Dalkin&Co Meat Seasoning and season with salt and pepper, stir till combined. Mix in tomato mixture and bring to a boil. Cover the pan and reduce heat to a simmer, cook 10-15 minutes until the carrots and potatoes are fully cooked.
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Adjust salt to taste and add in cilantro.
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Make tacos + serve.