{"id":1505,"date":"2021-11-17T15:21:37","date_gmt":"2021-11-17T15:21:37","guid":{"rendered":"https:\/\/posteblog.com\/?p=1505"},"modified":"2023-01-26T14:29:40","modified_gmt":"2023-01-26T14:29:40","slug":"picadillo-tacos-crispy-beef-tacos","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=1505","title":{"rendered":"Picadillo Tacos: Crispy Beef Tacos"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

For picadillo filling<\/h4>\n

1.1<\/span>\u00a0lb<\/span>\u00a0ground beef<\/span><\/p>\n

1<\/span>\u00a0large<\/span>\u00a0green bell pepper or poblano pepper<\/span>\u00a0(diced)<\/span><\/p>\n

1<\/span>\u00a0medium<\/span>\u00a0onion<\/span><\/p>\n

2<\/span>\u00a0small<\/span>\u00a0tomatoes<\/span><\/p>\n

2<\/span>\u00a0garlic cloves<\/span>\u00a0(minced)<\/span><\/p>\n

\u00bd<\/span>\u00a0tsp<\/span>\u00a0ground cumin<\/span><\/p>\n

1<\/span>\u00a0tsp<\/span>\u00a0dried oregano<\/span><\/p>\n

2<\/span>\u00a0tsp<\/span>\u00a0hot paprika<\/span><\/p>\n

4<\/span>\u00a0Tbsp<\/span>\u00a0canola oil<\/span><\/p>\n

salt and pepper<\/span>\u00a0(as needed)<\/span><\/p>\n

For tacos & garnish<\/h4>\n

16<\/span>\u00a0corn tortillas<\/span><\/p>\n

oil for frying<\/span>\u00a0(as needed)<\/span><\/p>\n

3<\/span>\u00a0cups<\/span>\u00a0lettuce<\/span>\u00a0(shredded)<\/span><\/p>\n

1<\/span>\u00a0large<\/span>\u00a0tomato<\/span>\u00a0(sliced)<\/span><\/p>\n

\u2154<\/span>\u00a0cup<\/span>\u00a0Mexican crema<\/span>\u00a0(or sour cream)<\/span><\/p>\n

\u00bd<\/span>\u00a0cup<\/span>\u00a0Queso fresco<\/span>\u00a0(or mozzarella, cheddar, etc.)<\/span><\/p>\n

spicy salsa<\/span><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Directions:<\/h2>\n

Heat the oil on a pan over medium heat. Add first the diced bell peppers and saut\u00e9 for 1 minute.<\/p>\n

Add onions and saut\u00e9 everything for 3 minutes or until onions become translucent and peppers are a bit softened.<\/p>\n

Add the meat and all spices (cumin, paprika, oregano, salt and pepper), mix well and cook until meat is not longer pink.<\/p>\n

Add tomatoes and mix well, cook for one more minute then cover the pan and low the heat cooking for about 10 to 15 minutes mixing from time to time.<\/p>\n

Adjust with salt and keep cooking until there\u2019s almost not juices left on the pan.<\/p>\n

Heat a cast iron skillet or a comal over high heat. Warm up the tortillas from both sides (about 20-30 seconds per side) and wrap them with a kitchen towel to keep them warm and and pliable.<\/p>\n

Place two or three tortillas on a plate and spoon some picadillo on the middle. Fold in half, making a little pressure to stick the tortilla with the meat mixture. Repeat until all picadillo is gone.<\/p>\n

Heat a generous amount of oil in a frying pan. Fry tacos placing them carefully into the oil and, using a spatula, firmly press down the edges, to prevent them from opening (read notes).<\/p>\n

Once picadillo tacos are nicely crispy on both sides, remove from oil and place them onto a plate lined with kitchen paper towels.<\/p>\n

Carefully open a taco and garnish with lettuce and tomato slices. Drizzle with cream and with your favorite salsa and finish topping with cheese. Serve immediately.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For picadillo filling 1.1\u00a0lb\u00a0ground beef 1\u00a0large\u00a0green bell pepper or poblano pepper\u00a0(diced) 1\u00a0medium\u00a0onion 2\u00a0small\u00a0tomatoes 2\u00a0garlic cloves\u00a0(minced) \u00bd\u00a0tsp\u00a0ground cumin 1\u00a0tsp\u00a0dried oregano 2\u00a0tsp\u00a0hot paprika 4\u00a0Tbsp\u00a0canola oil salt and pepper\u00a0(as needed) For tacos & garnish 16\u00a0corn tortillas oil for frying\u00a0(as needed) 3\u00a0cups\u00a0lettuce\u00a0(shredded) 1\u00a0large\u00a0tomato\u00a0(sliced) \u2154\u00a0cup\u00a0Mexican crema\u00a0(or sour cream) \u00bd\u00a0cup\u00a0Queso fresco\u00a0(or mozzarella, cheddar, etc.) spicy salsa TURN TO THE NEXT […]<\/p>\n","protected":false},"author":2,"featured_media":2883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t