When the hubby makes a request for a child hood recipe, the pressure is on! Luckily this recipe turned out great, and Danny was able to take a trip down memory lane. I asked my mother in law for the recipe and was pleasantly surprised to see how easy it was. The only part that was a bit challenging was frying the tortillas. But you could buy crispy taco shells or even bake the tortillas instead. I might try baking the tortillas next time for a healthier/easier option.
The taco filling is a simple mixture of ground beef, small diced potatoes, tomatillo’s, and salt/pepper. That’s it! Then there’s a tomato sauce that literally takes 5 min to make, and that includes boiling the water. You can add a jalapeno in this sauce, but since the kids were eating I left it out. Traditional Mexican Picadillo tacos are served in a fried corn tortilla. To make the taco shell, place about an inch of oil in a small fry pan. Heat till the oil reaches 350 degrees. Using tongs, place half of the corn tortilla into the oil and fold the top part to create a taco shell. Once the tortilla has some color, about a minute, flip it over and fry the other side. This part is a little tricky and time consuming, but once you get the hang of it, it goes by quick.
Once all the tortillas are fried, assemble the tacos with the filling, a smear of sour cream or Greek Yogurt, the tomato sauce, and top with lettuce and tomato. The whole family enjoyed these tacos and for leftovers the next day, I mixed the taco filling with the tomato sauce and had it with rice, the kids loved it!