Crispy Mexican picadillo tacos are filled with ground beef, potatoes, and topped with tomato sauce, shredded lettuce, and sour cream.
Picadillo is popular in many Latin American Countries, and you'll find wide variations of Picadillo.
I learned how to make Picadillo from my Mother in law makes and she serves it in a crispy fried corn tortilla shell.
How to Make the Crispy Tortilla
Traditionally the corn tortillas are fried in oil and made into a taco shell. Check out this video on how to fry them.
To make the taco shell, place about an inch of oil in a small fry pan. Heat till the oil reaches 350 degrees.
Using tongs, place half of the corn tortilla into the oil and fold the top part to create a taco shell. Once the tortilla has some color, about a minute, flip it over and fry the other side.
I also wanted to try baking the shells in the oven for a healthier option. They turned out crispy and I could make a batch at one time, without having to fry each one.
How to Make Mexican Picadillo
The taco filling is a simple mixture of ground beef, small diced potatoes, tomatillo's, and salt. It's really flavorful and would be great over rice or in a Taco Salad.
Once the taco shells are done and cooled, add some sour cream inside and fill with the picadillo mixture.
How to Make the Tomato Sauce
This easy tomato sauce adds great flavor and sauciness to the tacos. It consists of boiled tomatoes, oregano, and salt.
You can add a jalapeno in this sauce, but since the kids were eating I left it out.
Top the picadillo tacos with shredded lettuce, diced tomatoes, and the blended tomato sauce. If you want it spicy, add some chile de arbol salsa. Enjoy!
Crispy Mexican Picadillo Tacos
- 12 Small Corn Tortillas or Crispy Taco Shells
- Oil for Frying or Baking
- 3 Roma tomatoes
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Salt
- Sour Cream or Greek Yogurt
- Shredded Lettuce
- Diced Tomato
- Place oil in a large skillet over medium-high heat. Cook ground beef about half way and add diced potatoes.
- Once the beef is cooked through add diced tomatillos and salt. Place a lid on and simmer until potatoes become soft, stirring occasionally.
- In a small pot, add water and bring to a boil. Place Roma tomatoes (whole with slits on the top making an X) into water for about a minute. Skin will start to peel off.
- Remove from water, allow to cool, peel off skin and place tomatoes in a blender with oregano and salt. If you want the sauce spicy, add a jalapeno here. Blend until smooth and set aside.
- To fry the tortillas, place about an inch of oil in a small fry pan. Heat till the oil reaches 350 degrees. Using tongs, place half of the corn tortilla into the oil and fold the top part to create a taco shell. Once the tortilla has some color, about a minute, flip it over and fry the other side.
- Oven Method- Spray or brush corn tortillas on both sides with oil and place over 2 rungs in the oven, so they drape over them. Bake at 375 degrees for 10 minutes or until crispy.
- Once all the tortillas are fried, assemble the tacos with the picadillo filling, a smear of sour cream or Greek Yogurt, the tomato sauce, and top with lettuce and tomato.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.