Tacos with Picadillo

 

                Sometimes the tortillas used for tacos are lightly fried or toasted before they are filled and fold in half. These are often known as soft tacos, and differ from the deep-fried tortilla which is the usual taco shell.

                A way of servings is to present all the ingredients in separate bowls and allow diners to assemble their own tacos.

Serves 8

• Picadillo (see recipe below)
• 24 tacos shell
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 125 gr grated Cheddar cheese
• 30 ml black olives, for garnish
• Torn lettuce leaves, for garnish

1. Spoon enough of the Picadillo into each taco to two-thirds fill it, then add a little of each of the other ingerdients, except the garnishes.
2. Arrange the filled tacos on a tray and garnish with the lettuce and olives.

Picadillo

                The unusaul combination of flavors works wonderfully. It may be served as a main course or as a filling for tacos, empanadas, or perhaps large chilies or bell peppers.

Serves 6-8

• 80 ml vegetable oil
• 1 kg (2 lb) lean ground beef
• 2 large onions, finely chopped
• 80 ml dry sherry
• 60 ml lemon or lime juice
• 6 tomatoes, skinned and chopped
• 4 poblano or other hot chilies, finely chopped
• 160 ml stuffed olives, sliced
• 10 ml chopped capers, optional
• 2 bay leaves
• 125 ml raisins
• 2 garlic cloves, finely chopped
• 2 ml ground cumin
• 2 ml ground cinnamon
• 2 ml ground black pepper
• Salt, to taste

1. Heat two-thirds of the oil in a large heavy pan ; add the meat and onions and cook over high heat until evenly browned.
2. Lower the heat and add the sherry and citrus juice ; cook for 5 minutes.
3. Stir in the tomatoes, chilies, olives, capers, bay leaves and raisins and simmer for another 20 minutes.
4. Heat the remaining oil in a small pan, add the garlic, cumin, cinnamon, and fry for 3 to 4 minutes, then add to the meat with pepper and salt ; simmer an additional 5 to 10 minutes.
5. Check the seasoning, then transfer to a serving plate.

BON APPÉTIT