Tacos de Picadillo
In Texas, picadillo is a savory ground-beef blend that finds its way into tacos, burritos, peppers, or can even be enjoyed as a stew with tortillas. This dish was inspired by the famous rolled tacos served at San Antonio’s Malt House, a beloved Texas-Mexican institution that operated for nearly seven decades before it was demolished in 2018. Created by Adán Medrano, a chef and writer known for his focus on Mexican-American cuisine, this recipe offers a hearty, flavorful taco filling that captures the essence of South Texas cooking.
Ingredients
1 pound lean ground beef
4 large garlic cloves, minced
2 teaspoons cumin seeds
½ teaspoon whole black peppercorns
1 tablespoon canola or vegetable oil
½ medium white onion, halved and thinly sliced
Kosher salt, to taste
10 corn tortillas, plus extra if needed
1 cup iceberg lettuce, thinly sliced and seasoned with salt
1 plum tomato, diced and seasoned with salt
Salsa ranchera or another cooked tomato salsa (optional)
Rice and beans, for serving
Instructions
Prepare the Garlic Paste
Begin by mashing the garlic, cumin seeds, and peppercorns using a mortar and pestle until a smooth paste forms. Add a small amount of water (about ¼ cup) to the paste, continuing to work it until fully incorporated. Alternatively, you may use a blender to achieve the same result, blending the garlic, spices, and water until smooth. Set the mixture aside.
Cook the Picadillo
Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is mostly browned—about 8 minutes. Stir in the onion and cook for an additional 3-4 minutes, allowing the onion to soften and become translucent while the beef fully crumbles.
Simmer the Meat
Pour half of the prepared garlic mixture into the skillet with the beef. Add about 1 cup of water and season with salt. Ensure the liquid covers the meat by about two-thirds, then bring it to a simmer over medium heat. Stir occasionally, scraping the bottom of the skillet to release any browned bits, and allow the liquid to reduce slightly over 5 to 7 minutes. Remove from heat and adjust seasoning to taste.
Drain the Picadillo
Transfer most of the liquid from the beef mixture to another skillet, leaving enough liquid in the meat to keep it moist. Cover the picadillo and set it aside.
Prepare the Broth
To the remaining cooking liquid, add the rest of the garlic paste and another cup of water. Bring it to a strong simmer over medium-high heat and cook for about 5 minutes. Lower the heat to medium-low and adjust the seasoning, adding salt to taste.
Season the Picadillo
Taste the drained picadillo and adjust the seasoning. If desired, spoon some of the reduced broth back into the meat to enhance the flavor and moisture of the picadillo.
Soak the Tortillas
Heat the skillet with the simmering broth and quickly dip each tortilla into the liquid, soaking it just until slightly softened—about 5-6 seconds. Be careful not to over-soak, as this can cause the tortillas to fall apart. Transfer each softened tortilla to a plate, allowing any excess liquid to drip off. Spoon a portion of the picadillo down the center of each tortilla, then roll the taco and place it seam-side down on a platter. Repeat the process with the remaining tortillas.
Assemble the Tacos
Top each taco with the seasoned shredded lettuce and diced tomato. Serve with a side of rice and beans, and salsa if desired.
Tip
Be sure to have extra tortillas on hand, as some may disintegrate after soaking in the broth.