picadillo, part iiPosted: May 24, 2020
In 2014 I posted this original picadillo recipe which remains a family favorite. This recipe makes a welcomed “second spin” on the original via my main squeeze: the puffy taco.
I routinely obsess about eating my favorite puffy tacos from my childhood chomping grounds of San Antonio’s Teka Molino where my Mom “Betty” grew up eating bean rolls for a nickel. She was barely 3 years old when “Tekas” opened in 1937!
This week while I was catching up with my Cousin Jennifer about newsworthy topics like puffy tacos she confirmed that the usual beef mixture inside the Teka puffy taco is in fact picadillo, which is anything but “just” ground beef! The flavors are unmistakably from south of the border and make a signature part of the best puffy tacos you’re likely to encounter.
My favorite part about picadillo are the small potatoes that are married with green bell peppers and the seasoned meat. Some describe picadillo as a ground beef hash and I’ve been known to eat it straight from the skillet with a spoon and a smile.
Give this dish a whirl and I think you’ll love it!
❤ Picadillo is one of those rare finds that makes exceptional leftovers. Enjoy it atop: 1) Nachos; 2) Warm, crusty bread; 3) Chalupas; 4) White or corn taco shells; 5) A baked potato; 6) Feeling adventurous? Make picadillo and baked eggs! To do so just reheat the picadillo in a skillet or microwave. Transfer the picadillo to a skillet and make a small well (indentation) for each cracked egg to rest in. Bake everything at 350°F for 13-15 minutes. You’ll want the egg yolks to finish a tad “runny,” – not hard boiled. This makes it a delicious way to start the day!
❤ In case you missed it don’t forget to enjoy this picadillo inside a puffy taco. Puffies aren’t necessarily easy to make the first time but after our second attempt I declared Joe a pro.
❤ Never heard of a puffy taco? Learn more about its history here!
Total prep: About 30 minutes.
1 tablespoon | oil (we prefer vegetable, canola or avocado)
1 pound | ground beef
½ | onion, diced
½ | green bell pepper, diced
1 medium | russet potato, chopped into ¼ – ½ inch squares
10-ounce can | diced tomatoes and chilies (a.k.a. RO*TEL), with the juice
8-ounce can | tomato sauce
2 tablespoons | taco seasoning
1 teaspoon | cumin
2 tablespoons | minced garlic
to taste | salt and pepper
iii. What To Do
1. In a medium-sized skillet over medium heat, add the oil and ground beef, break-up the beef with a spoon or spatula for a couple of minutes while sautéing.
2. Add the chopped onions and bell pepper and sauté another minute or two.
3. Add the potatoes and give things a stir.
4. Add the rest of the picadillo ingredients (diced tomatoes, tomato sauce, taco seasoning, cumin, tomatoes and minced garlic).
5. Add salt and pepper to taste.
6. Cover and simmer, stirring occasionally, for about 25 minutes. While things are simmering you can move to making your puffy tacos with this recipe or… when the picadillo is done, remove from heat, leaving covered to keep warm. You’ll know it’s done when the potatoes are soft, but not mushy.
I hope you enjoy this dish as much as we do!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook