When taco Tuesday rolls around, you might usually make your favorite kind of tacos, whether they happen to be beef, chicken, carnitas, or even fish. If you want to try something different this week though, consider these easy green chile picadillo tacos instead of your usual choice.
Ground beef is the protein in these tasty tacos and then you also have garlic, onion, chilies, potatoes, and spices. You can serve these in either flour tortillas or corn ones if you prefer. The hatch chilies in the mixture aren’t overly spicy.
They’re also seasonal so if they aren’t available when you’re making these tacos, you can sub poblano or Amaheim chilies. Hatch chilies do have quite an unusual flavor profile though, offering both mild and hot heat levels. These chilies grow in New Mexico’s Hatch Valley, hence the name.
Why You’ll Love the Recipe:
If you enjoy the tasty spiced meat and potatoes mixture known as picadillo, you’re going to love these tacos filled with the delicious mixture.
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How to Serve Them:
Pair these with sour cream, diced tomatoes or salsa, guacamole, and/or shredded cheese.
Can You Make It Ahead?
Yes, you can prepare the picadillo in advance and reheat later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can make these spicier by using hotter chilies, such as serranos. Make a vegetarian version by subbing the beef for your favorite plant-based protein.
Green Chile Picadillo Tacos
Ingredients
- 2 pounds ground beef
- 6 roasted hatch chilies
- 1 diced white onion
- 4 minced garlic cloves
- 2 peeled diced russet potatoes
- 2 tablespoons canola oil
- 1 tablespoon ground cumin
- ½ cup water
- 1 teaspoon chili powder
- 1 teaspoon salt
- 20 warmed flour or corn tortillas
- Lime wedges and cilantro to serve
Instructions
- Discard the outer skin from the chili peppers, then discard the seeds and chop them up.
- Cook the meat a pound at a time in a skillet, and then put it in a bowl.
- Saute the garlic with about ¾ of the onion, stirring often, until the onion is tender.
- Transfer the onion mixture into the bowl with the beef.
- Add a splash of oil to the skillet and pan fry the potatoes in there until tender.
- Put the contents of the bowl back in the skillet and stir in the water, salt, chili powder, and cumin.
- Cook for another 5 minutes or until the water has reduced, and then add the chilies to the mix.
- Serve in the tortillas with the rest of the onion along with lime wedges and cilantro.
- Enjoy!
