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Mexican Picadillo Tacos | Juicy & Crispy
(0)
35 min
Under an hour
Gurkerl Küche
Saftige mexikanische Street-Food-Tacos mit herzhaftem Picadillo aus Rinderfaschiertem und feinen Erdäpfelwürfeln, langsam geschmort mit aromatischen Paradeisern, Kreuzkümmel und Räucherpaprika. Serviert in warmen Tortillas mit Sauerrahm, frischem Koriander und Limette.
Preparation method
Prepare ingredients & fry the picadillo
Peel the potatoes and cut them into fine, approx. 5 mm cubes. Peel and finely chop the onion and garlic. Dice the tomatoes.
Heat 1 tbsp of sunflower oil in a large pan over medium heat. Add the minced beef and fry until browned and crumbly. Season with fine salt and ground black pepper.
Add the chopped onion and garlic to the minced beef and sauté for 2 minutes. Then stir in the ground cumin, smoked paprika powder, and dried oregano, roasting briefly until the aromas unfold.
Chef's tip
Preparation tip: Cut the potatoes into evenly small cubes so that they cook perfectly tender in the pan at the same time as the meat sauce.
Variation for cheese lovers: Sprinkle some grated cheese over the hot tacos or bake them briefly in the oven.
35 min
Quick
