hey dudes I'm Hilah and today on Hilah
cooking I'm gonna show you how I make
beef picadillo tacos so picadillo is
like a Mexican ground beef mixture
there's so many so many so many
variations I'm gonna show you my
favorite one that has potatoes and peas
in it but it's really delicious that's
the great thing to stuff inside an
empanada or a taco or nachos or burritos
or other stuff Fritos all right we're
gonna start by this is hot start by
peeling a tomato I'm gonna show you a
little quick and easy way to do that
it's no tomato here a little pot of
boiling water and just make a little X
in the bottom you don't need to go very
deep really just need to go through the
skin but you probably will go a little
bit deeper than that anyway drop that
baby in there
should technically be covered with
boiling water but we're gonna cheat it a
little bit okay so we're just gonna
leave this for like I don't know if 30
seconds or something okay great
so see how this is like splitting the
skin split and like the little X that we
made has started to open up bluff and
look flower perfect and look I mean
that's obviously it's peeling itself
okay so I'm gonna drop it into a little
bowl of cold water here just to cool it
and this we can set aside you can let it
cool and water your plants with it or
whatever and I've got a pound of ground
beef here so just gonna throw this in
and get it starting to brown okay well
that's happening I'm gonna go ahead and
just peel the skin off this tomato like
that if you wanted to skip the peeling
of the tomato step you could but it's
really not that hard and it kind of
makes the finished dish have a better
texture or you could always use a couple
of canned tomatoes
now I'm just gonna chop this up over
here real quick this tomato sucks it's
like white inside okay this is looking
good starting to get a little brown so
yeah like I was saying there's a ton of
variations on picadillo some of them
have like apples this one's got potatoes
peas raisins olives you can leave any of
these things out if you don't like one
of these things you can totally leave it
out it's really just I mean it's just
one of those recipes that it's it's a
called picadillo but they're like every
family has their own way of making it if
you have a special way that you like to
make yours please leave me a comment and
let me know where you learned how to
make it I would love to hear about that
great so this is almost all browned now
go ahead and add jalapeno garlic and
onion here and get that started in to
cook and I've cut the onion up pretty
small when it's finished I want the meat
really to the meat and the onions to
sort of form a union of one and and then
just have the chunks of potato and
mp's and all the other stuff like that
but I want the onions to really really
cook down super soft so we'll just keep
clicking this until the meat is all
cooked okay that looks good looks like
it's all cooked and you could drain the
grease if you want to before you add the
onions I would say I myself I like a
greasy picadillo so I'm gonna leave it
all in there so there's our tomato this
is some thyme oregano and salt some
people put cloves and allspice and cumin
and chili powder instead of the herbs
but you know whatever however you want
to play it burrows and then this is a
potato and still you know it's cut up
cut up fairly small and I've got some
chicken stock and this little Mexican
pot here hopefully there's not too much
lead in the glaze but um a little lead
never hurts you just kidding it totally
did my boy bled it all costs stir it
around
and get those potatoes down in there
okay
so kind of get it all down in that
liquid I'm gonna add a little bit more
of my chicken stock and then we're gonna
let this simmer for about 20 minutes
just keep an eye on it until those
potatoes are nice and tender and all the
onions and tomatoes have broken down
okay so 20 minutes later this is what
we're looking at here most of the liquid
has cooked off I did add about a
tablespoon of tomato paste just to give
it a little bit of color but if you have
a big beautiful tomato you probably
don't need to potatoes are soft so now
I'm gonna add the peas and these are
just some frozen peas that I ran a
little bit of water over in a colander
to get them defrosted a little bit and
some raisins that I soaked in a little
bit of water to plump them up a little
and some pimento stuffed olives which I
like but maybe you don't and that's fine
you can leave them out oh that's
gorgeous okay now I'm just gonna let
this simmer another five minutes or so
just to get those peas warmed up and
cooked and then we're ready to make some
tacos yeah type of time oh my gosh I'm
so excited about this so yeah like I was
saying you could put this just in a taco
like I'm doing but it's also makes a
really really good feeling for empanadas
and throw a little cilantro on here I
love fresh onion hello huh made salsa
there we go
picadillo taco picadillo talk everyone
all right well I hope you liked this
recipe if you like this video please
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video and I will post a link to my
crispy beef taco video which you might
also like maybe a taste ma'am that is so
good such a great combination of flavors
it's just a great thing and there's so
many variations so you have your on a
way to make picadillo please leave it in
a comment below I don't hear about it
thank you so much for watching and I'll
see you guys next time bye