Tacos with Minced Meat – Picadillo Tacos

Heat the vegetable oil in a medium frying pan over medium heat until hot. Pick up the tortillas one at a time with tongs and hold them in the oil for 10-15 seconds with each side to soften. Arrange into boats, without and pinching the two ends together, and let crisp. Drain on paper towels.

Heat the olive oil in a large frying pan over medium heat. Sweat the onions in it for about 5 minutes until soft. Stir in green garlic and bell bell pepper and sauté for 3 minutes.

Add mince to skillet, shred and brown until it has lost its red color and crumbles. Add the remaining ingredients, except the lettuce and grated cheese, and simmer for about 10 min until the liquid has cooked off. Place about 90 g of the filling in each taco shell. Top with lettuce and grated cheese and offer on the spot.

any time of day tacos with all imaginable fillings are delicious. The following spicy ground beef filling tastes exceptionally neat with hominy tortillas.

Picadillo is a traditional dish of greens and meat in Spanish-speaking countries. Here it is used as a taco filling.

(*) Monterey jack: Semi-soft, relatively temperate cheese produced in Oregon and hardly available in our country. It can be substituted with Bel Paese or Fontina.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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