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    Home » Mexican Recipes » Crispy Mexican Picadillo Tacos- Video

    Crispy Mexican Picadillo Tacos- Video

    Published Aug 29, 2019 · Modified Feb 24, 2021 by Renee · 2 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Crispy homemade tortilla shells filled with a Mexican picadillo Ground Beef and topped with an easy tomato sauce.

    Hand hold one picadillo taco.

    Picadillo is popular in many Latin American Countries, and you'll find wide variations of Picadillo. Many times the picadillo mixture is served over rice or in empanadas. Like most of my Mexican recipes on Thai Caliente, this is how my Mother in law makes and serves picadillo, in a crispy fried corn tortilla shell.

    Hand hold a crispy tortilla shell.

    I found hand frying the corn tortilla shells time consuming and of course not very healthy.  I show how to make the fried version in the video below, but I actually preferred the baked method. They turned out just as crispy, and I could make a whole batch in about 10 minutes. Of course you can also buy premade crispy taco shells, but the homemade ones taste so much better!

    Skillet with cooked picadillo mixture inside.

    How to Make Mexican Picadillo Tacos

    The taco filling is a simple mixture of ground beef, small diced potatoes, tomatillo's, and salt. That's it!

    Hand holding plate with 2 tacos.

    Then there's a tomato sauce that literally takes 5 min to make, and that includes boiling the water. You can add a jalapeno in this sauce, but since the kids were eating I left it out.

    Two crispy picadillo tacos on a blue plate. with a spoon pouring tomato sauce on top.

    Traditional Mexican Picadillo tacos are served in a fried corn tortilla. 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. But as I mentioned I preferred the baked method. Simple spray or brush corn tortillas with oil and hang them over 2 rungs in the oven. Bake at 375 degrees for 10 minutes or until they are nice and crispy.

    Two crispy picadillo tacos on a blue plate.

    Assemble the tacos with the picadillo filling, a smear of sour cream or Greek Yogurt, the tomato sauce, and top with lettuce and tomato.

    The whole family enjoyed these tacos and for leftovers the next day, I mixed the taco filling with the tomato sauce and had it with rice, the kids loved it!

    Video-

    Be sure to tag me on IG @ThaiCaliente if you make any of my recipes and follow me on Pinterest to save them to your boards.

    Two crispy picadillo tacos on a blue plate.

    Crispy Mexican Picadillo Tacos

    Renee Fuentes
    Crispy homemade tortilla shells filled with a Mexican picadillo Ground Beef and topped with an easy tomato sauce.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Servings 12 Tacos

    Ingredients
      

    • 12 Small Corn Tortillas or Crispy Taco Shells
    • Oil for Frying or Baking

    Tomato Sauce:

    • 3 Roma tomatos
    • ¼ teaspoon Dried Oregano
    • ¼ teaspoon Salt

    Taco Filling:

    • 1 tablespoon Oil
    • 1.5 lbs Ground Beef
    • 1 Large Russet Potato peeled and diced
    • 3 Tomatillos husked removed, washed well, and diced.
    • 1.5 teaspoon Salt

    Toppings:

    • Sour Cream or Greek Yogurt
    • Shredded Lettuce
    • Diced Tomato

    Instructions
     

    • Place oil in a large skillet over medium-high heat. Cook ground beef about half way and add diced potatoes. Once beef is cooked through add diced tomatillos, and salt. Place a lid on and cook 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 in 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.
      Baked 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.

    Keyword Picadillo Tacos
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    Comments

    1. Brittany says

      May 15, 2017 at 9:15 pm

      Looks delicious and easy!

      Reply
      • Renee says

        May 16, 2017 at 4:57 pm

        Thanks Brittany! Hope you get to try them out 🙂

        Reply

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    Hi! I'm Renee Fuentes.

    Welcome to Thai Caliente where I share Thai Recipes, Mexican Recipes, and Easy Recipes for busy families like myself. Take a look around and try cooking something new! About Me

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