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
• 24 corn tortillas
• queso fresco (enough to sprinkle on the tacos).
• substitution: feta cheese or (firm) ricotta cheese. more subsitution options.
• avocado (optional)

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.