Thursday, June 30, 2016

Beef and Pork mince, Olive, and Raisin Taco filling recipe (Tacos de picadillo)


This recipe is adapted from "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" by Roberto Santibanez with JJ Goode.


Enough for 24 tacos

Ingredients

  • olive or vegetable oil, 3 tbsp
  • white onions, diced, 2 cups
  • salt, 2 tsp
  • garlic cloves, 3, finely chopped
  • ripe tomatoes, 1kg (2 1/4 lb), cored and chopped
  • dried bay leaves, 2
  • dried thyme, 1/2 tsp
  • sugar, 1 tsp
  • apple cider vinegar, 2 tsp
  • beef mince, 450g (1 lb)
  • pork mince, 450g (1 lb)
  • ground black pepper
  • pimento-stuff manzanilla olives, 1/2 cup, halved (or sliced, if large)
  • raisins, 1/4 cup
  • pickled jalapeno chilies, finely chopped, 3 tbsp - including a little of their liquid
  • capers, drained, 1 tbsp
  • slivered almonds, 1/4 cup
  • chopped coriander, 1/4 cup
  • flat leaf parsley, chopped, 2 tbsp
  • fresh spearmint, chopped, 2 tbsp
  • for serving

Directions
  • Heat oil in a medium pot over medium-high heat.
  • Add the onions and a generous pinch of salt, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
  • Add the garlic, cook for a minute, then add the tomatoes, bay leaves, thyme, sugar, vinegar, and 1 tsp of the salt.
  • Let the mixture come to a boil, then lower the heat to maintain a vigorous simmer, and cook, stirring occasionally, until almost all the liquid has evaporated, about 45 minutes.
  • Transfer the mixture to a bowl.
  • Wipe out the pot, set it over high heat, and when it's hot, add the beef and pork mince without any oil.
  • Season with black pepper and 3/4 tsp of salt.
  • Cook, stirring and breaking up the meat, until it is cooked through, then add the oilves, raisins, pickled jalapenos, and capers.
  • Cook until the liquid from the meat has evaporated, about 5 minutes.
  • Add the tomato mixture and lower the heat to medium.
  • Cover and cook until the flavours have melded, about 5 minutes, then stir in the almonds and herbs.
  • Serve alongside warm corn tortillas and top with sliced canned pickled jalapeno chilies, crumbled queso fresco, and slices of avocado.

Also a good filling for tortas, enchiladas, chilies rellenos, or for on top of rice.

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