Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4 to 6

Chef Jenn Louis uses lots of aromatic spices in this hash-like beef picadillo, which she piles into corn tortillas and serves with plenty of fixings. Slideshow: More Taco Recipes

How to Make It

Step 1    

In a large skillet, toast the almonds over low heat, stirring, until golden, 3 to 5 minutes. Transfer to a small bowl.

Step 2    

In the same skillet, heat 2 tablespoons of the oil. Add the onion, jalapeño and garlic and cook over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes. Add the cinnamon, cumin, coriander and cloves and cook, stirring, until fragrant, 1 minute. Add the remaining 1 tablespoon of oil and the ground beef and cook over moderate heat, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Stir in the tomato puree and raisins. Simmer until thick, 7 to 8 minutes. Add the lime juice and season the picadillo with salt and pepper. Stir in the almonds.

Step 3    

Serve the picadillo in corn tortillas, passing shredded lettuce, chopped onion, pinto beans, grated cheese, salsa and lime wedges at the table.

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