Picadillo Stuffed Jalapeños Tacos
Tacos de Chilitos Rellenos de Picadillo
Recipe Yield
12 tacos
Cooking time
40 minutes
Rate this recipe
Ingredients
For the Picadillo:
- 2 tablespoons vegetable oil
- ½ cup finely chopped white onion
- 2 garlic cloves finely chopped
- 1 pound ripe tomatoes chopped
- 1 pound meatloaf mix equal parts ground beef, pork, and veal
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon coarsely ground black pepper
- 1 bay leaf
- 3½ ounces ⅓ pound carrots cut into small dice (about ⅔ cup)
- ⅓ pound Yukon Gold potatoes peeled and cut into small dice (about 1 cup)
- ½ cup chicken or vegetable broth
- 1 to 2 pickled jalapeños diced
- 1 tablespoon pickled jalapeño brine
- ⅓ cup peas fresh or frozen
For the Chiles:
- 12 large jalapeño chiles
To Assemble the Tacos:
- 12 flour tortillas
- 2 cups refried pinto beans warmed up
- 8 ounces queso asadero shredded
To Prepare
To Make the Picadillo:
- Heat the oil in a medium casserole or a large skillet over medium heat. Add the onion and cook for a couple minutes until softened, stirring occasionally. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes, stir, and cook for about 3 minutes.
- Add the meat, sprinkle with salt and pepper, and stir well to mix with the other ingredients and break up the clumps. Add the bay leaf, give the mixture a good stir and cook for about 10 minutes. Add the carrots, potatoes, broth, and pickled jalapeños and 1 tablespoon of their brine. Cover, reduce the heat to medium low, and simmer for another 10 minutes. Remove the lid, stir in the peas, raise the heat to medium and cook for 7 to 8 minutes, stirring occasionally. The picadillo will be moist, but not wet, and the vegetables should be tender.
- Remove the bay leaf, taste for salt and add more if needed. Turn off the heat and cover to keep warm. (You can make the picadillo up to 3 days ahead, store in the refrigerator, and reheat before using.)
To Make the Stuffed Chiles:
- Preheat a comal or cast iron pan over medium heat. Toast the jalapeños, flipping as they char, for about 5 minutes, until the skin is blistered and charred all around, and the chiles have softened. Remove from the heat.
- Once the chiles have cooled to room temperature, remove the stem, make a slit down one side and remove all the seeds (don’t remove the charred skin). One by one, stuff each chile to the brim with about ¼ cup of the picadillo, or as much as will fit. The chiles don’t have to close.
To Assemble the Tacos:
- Preheat a comal over medium-low heat. Once hot, one by one, add the flour tortillas. Heat the tortilla on one side for about 15 seconds, flip, spread with a couple tablespoons of warm refried beans, top with a couple tablespoons of the shredded cheese, and let it heat and begin to melt. Remove from heat, place a stuffed chile in the center, and fold into a taco.
Comments
0comments inPicadillo Stuffed Jalapeños Tacos