1 c. solid pack tomatoes- chopped with 1 c. liquid
1 clove garlic- minced
2 green chiles- chopped
1 tbsp. chopped parsley
2 tbsp. chili powder
8 [6 in] corn tortillas
2 c. shredded lettuce
¾ lb. cheddar cheese- grated
picata sauce
sour cream
Instructions
Sauté meat and onions until crumbled and well browned. Add tomatoes, liquid, garlic and chiles. Stir and bring to boil, reduce heat and simmer 15 minutes. Stir in parley. Ad chili powder and adjust seasonings. Remove from heat.
Heat oil in deep wide pan. Fry tortillas, crisp, in conventional. Fold over taco style.
TO ASSEMBLE- place tacos in rack and layer ½ c. of picadillo into each topped with shredded lettuce. Add cheese and toppings.
Originally Submitted
11/18/2009
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