Why recepie famous for?
The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
Ingredients
Picadillo1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
1 large russet potato, peeled, cut into ½-inch pieces
½ medium yellow onion, chopped
1 shallot, finely chopped
¼ cup pine nuts
Kosher salt, freshly ground pepper
1 dried pequin chile, chopped, or ½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
1½ cups low-sodium chicken broth
Salsa and Assembly
4 plum tomatoes
¼ medium red onion
3 garlic cloves
1 serrano chile
1 jalapeño
2 tablespoons white wine vinegar
Kosher salt
½ small shallot, finely chopped
1 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
2 tablespoons chopped chives
2 teaspoons finely grated lemon zest
1 Hard taco shells, grated cheddar, chopped cherry tomatoes, and cilantro (for serving)
Instructions
PicadilloHeat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned all over but not totally cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon.
Reduce heat to medium and cook potato, onion, shallot, and nuts in same skillet, stirring often, until tender and nuts take on a bit of color, 6–8 minutes; season with salt and pepper. Sprinkle in pequin chile, cumin, onion powder, and garlic powder and cook, stirring, until fragrant, about 1 minute. Add broth and beef along with any accumulated juices. Bring to a simmer and cook, stirring and scraping up brown bits, until liquid is evaporated and potato is tender, 12–15 minutes; season with salt and pepper. Transfer to a medium bowl, cover, and let sit until ready to serve.
Salsa and Assembly
Heat broiler. Broil whole tomatoes on a broilerproof baking sheet, turning occasionally, until charred all over, 15–20 minutes. Pulse with onion, garlic, serrano chile, jalapeño, and vinegar in a food processor until mostly smooth but still a little chunky. Transfer salsa to a bowl; season with salt.
Whisk shallot, crème fraîche, chives, and lemon zest and juice in a small bowl; season lemon crème fraîche with salt.
Spoon warm picadillo into shells. Top with cheddar, salsa, chopped tomatoes, cilantro, and a dollop of lemon crème fraîche.
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