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Taquitos Dorados de Picadillo

Taquitos Dorados de Picadillo
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 16
  • Servings 6

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. Let’s cook! MORE + LESS -

Ingredients

For the picadillo:

1
tablespoon of canola oil
1
lb ground turkey (chicken or beef if desired, original recipe calls for beef)
2
cups cubed white potatoes (approximately 2 medium potatoes), cleaned and peeled
1
cup finely chopped Vidalia onion (or white onion if desired)
1
cup of fresh tomato cubes (or canned, fresh recommended)
2
fresh garlic cloves, finely chopped
2
to 3 chopped Anaheim chiles, roasted, cleaned, seeded and deveined (or Poblano chiles. Increase or reduce the number of chiles depending desired spiciness)
2
teaspoons ground cumin
2
chicken broth cubes or 2 teaspoons of chicken base paste
Salt and pepper, if desired
1/3
cup of chicken broth or water

For the taquitos:

18-24 thin medium size tortillas, preferably corn and flour blend (if not found recommended to use thin corn tortillas)
Salsa verde (blend roasted tomatillos, garlic, serrano peppers, cilantro and salt)
Mexican style sour cream (“Crema Mexicana” can be found in local Latino stores or on the Hispanic Hispanic aisle; this cream is sweeter than traditional sour cream and liquid)
Shredded iceberg lettuce and chopped cilantro

For frying:

Peanut oil

Directions

Hide Images
  • 1
    For cooking the picadillo Cook oil on pan over high heat. Stir in ground turkey, cumin, chicken cubes, salt and pepper. Mince turkey mix well, lowering flame and stir in onion and garlic combine. Add tomato, the potatoes, the chiles and the broth. Cover and let the all ingredients simmer for 30 minutes at low heat or until juices reduce and potatoes are cooked. It is suggested to prepare a day in advance to let flavors develop; picadillo will be even tastier following day.
  • 2
    For preparing the taquitos Stuff the tortillas with picadillo mix, around 2 or 3 teaspoons per tortilla depending on the size. Do not over stuff taquitos avoiding picadillo ooze out when frying. Fold tight and place in dish prior to frying. A suggestion is to secure the taquitos with toothpicks, it is preferred not to, one advise is keeping the taquito folded is placing the taquito fold facing down when frying on hot peanut oil; carefully. When golden turn slowly using tongs and spoon carefully hot oil on to taquito to get an even golden brown color. Presentation looks nicer without toothpick. Fry 2 or 3 taquitos at a time, when done place in paper towel to remove excess fat; keep warm inside the oven at low temperature in a 13 x 9 glass dish.
  • 3
    To serve Place 2 to 3 taquitos on plate, garnish with shredded lettuce and cilantro, drizzle with salsa verde and Mexican style sour cream.
  • Do not overstuff the taquitos, use tongs and peanut oil for deep frying. Let picadillo cook slowly to develop flavors, preferably prepare a day in advance. Plate taquitos until ready to eat, after a while with salsa and cream taquitos become soggy; taquitos should be crispy and warm.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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. Let’s cook!

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