Taquitos Dorados de Picadillo was a staple of my family’s lunch menu. This recipe was a favorite of all and good way to use picadillo leftovers from prior day. Mexican cuisine is all about layering flavors and textures. These taquitos have the perfect combination of crunch and burst of flavor in just one bite.
The name Picadillo comes from the word in Spanish “Picar” (to mince) because of all ingredients are chopped finely. Picadillo is very personal; you can find many different interpretations in various countries in Latin America. From personal experience I know many Latino families have their own secrets and combinations to prepare this popular dish.
But this time I’m sharing with you the Mexican version my mom was used to cook for us at home. You can experiment with this basic recipe by changing the meat or veggies. In this particular recipe have used ground turkey though you can use beef or chicken and can replace the potatoes with peas and carrots depending on your family’s taste.