Tacos de Picadillo
In Texas, picadillo is a savory ground-beef blend that finds its way into tacos, burritos, peppers, or can even be enjoyed as a stew with tortillas. This dish was inspired by the famous rolled tacos served at San Antonio’s Malt House, a beloved Texas-Mexican institution that operated for nearly seven decades before it was demolished in 2018. Created by Adán Medrano, a chef and writer known for his focus on Mexican-American cuisine, this recipe offers a hearty, flavorful taco filling that captures the essence of South Texas cooking.
Ingredients
- 1 pound lean ground beef
- 4 large garlic cloves minced
- 2 teaspoons cumin seeds
- ½ teaspoon whole black peppercorns
- 1 tablespoon canola or vegetable oil
- ½ medium white onion halved and thinly sliced
- Kosher salt to taste
- 10 corn tortillas plus extra if needed
- 1 cup iceberg lettuce thinly sliced and seasoned with salt
- 1 plum tomato diced and seasoned with salt
- Salsa ranchera or another cooked tomato salsa optional
- Rice and beans for serving
Instructions
- Prepare the Garlic Paste
- Begin by mashing the garlic, cumin seeds, and peppercorns using a mortar and pestle until a smooth paste forms. Add a small amount of water (about ¼ cup) to the paste, continuing to work it until fully incorporated. Alternatively, you may use a blender to achieve the same result, blending the garlic, spices, and water until smooth. Set the mixture aside.
- Cook the Picadillo
- Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is mostly browned—about 8 minutes. Stir in the onion and cook for an additional 3-4 minutes, allowing the onion to soften and become translucent while the beef fully crumbles.
- Simmer the Meat
- Pour half of the prepared garlic mixture into the skillet with the beef. Add about 1 cup of water and season with salt. Ensure the liquid covers the meat by about two-thirds, then bring it to a simmer over medium heat. Stir occasionally, scraping the bottom of the skillet to release any browned bits, and allow the liquid to reduce slightly over 5 to 7 minutes. Remove from heat and adjust seasoning to taste.
- Drain the Picadillo
- Transfer most of the liquid from the beef mixture to another skillet, leaving enough liquid in the meat to keep it moist. Cover the picadillo and set it aside.
- Prepare the Broth
- To the remaining cooking liquid, add the rest of the garlic paste and another cup of water. Bring it to a strong simmer over medium-high heat and cook for about 5 minutes. Lower the heat to medium-low and adjust the seasoning, adding salt to taste.
- Season the Picadillo
- Taste the drained picadillo and adjust the seasoning. If desired, spoon some of the reduced broth back into the meat to enhance the flavor and moisture of the picadillo.
- Soak the Tortillas
- Heat the skillet with the simmering broth and quickly dip each tortilla into the liquid, soaking it just until slightly softened—about 5-6 seconds. Be careful not to over-soak, as this can cause the tortillas to fall apart. Transfer each softened tortilla to a plate, allowing any excess liquid to drip off. Spoon a portion of the picadillo down the center of each tortilla, then roll the taco and place it seam-side down on a platter. Repeat the process with the remaining tortillas.
- Assemble the Tacos
- Top each taco with the seasoned shredded lettuce and diced tomato. Serve with a side of rice and beans, and salsa if desired.
Notes
Be sure to have extra tortillas on hand, as some may disintegrate after soaking in the broth.