Recipe - Picadillo Filling For Tacos A La The Border Cookbook

3 tablespoon Vegetable oil
1 lg Onion, minced
6 Garlic cloves, minced
2 pound Chuck roast, ground to order
1 tablespoon Allpurpose flour
1 teaspoon Dried oregano, preferably
Mexican
One half teaspoon Cayenne, or chile de arbol
1 md Baking potato, parboiled,
peeled, and minced fine
One half cup Beef stock
One half teaspoon Salt, or more to taste
Vegetable oil for pan4rying
18 Corn tortillas
Shredded lettuce, chopped
tomatoes, and grated mild
cheddar or Monterey jack
cheese, for garnish
Hot sauce and sour cream
(optional)

In a heavy skillet, warm the oil over medium heat. Add the onion and garlic
and saute for a couple of minutes until softened. Add the meat and fry
until it is gray. Stir in the flour, oregano, and chile. Then add the
potato, stock, and salt and reduce the heat to low. Simmer the mixture for
another 5 minutes, or until the potatoes are tender and most of the liquid
has thickened but the picadillo remains moist.

Heat at least 1 inch of oil in another skillet until the oil ripples. With
tongs, dunk a tortilla in the oil long enough for it to go limp, a matter
of seconds. Don't let the tortilla turn crisp. Repeat with the remaining
tortillas and drain them.

Fill a tortilla with about 3 tablespoons of picadillo, fold in half, and
secure with a toothpick. Repeat with the remaining tortillas and picadillo.

Raise the temperature of the oil to 350 degrees. Fry the taco, in batches,
until lightly browned and crisp. Drain well. Remove the toothpicks and
garnish with lettuce, tomatoes and cheese. Serve the tacos immediately
accompanied with hot sauce and sour cream.
The Border Cookbook by Cheryl Alters Jamison and Bill Jamison Adapted for
my computer's tastebuds by Brenda Adams adamsfmle@sprintmail
Recipe by: Jamison; "The Border Cookbook"

Posted to MCRecipe Digest V1 #377, by Brenda Adams
adamsfmle@sprintmail.com on Fri, 17 Jan 1997.