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Tortillas With Picadillo Filling

Mexican.Chef's picture
  Chorizo/1/2 cup bulk chorizo 1⁄4 Pound, skinned (Purchased)
  Lean ground beef 1 Pound
  Onion 1 Medium, chopped
  Ground cinnamon 1⁄4 Teaspoon
  Raisins 1⁄4 Cup (4 tbs)
  Canned chopped ripe olives 5 Ounce (1 Can)
  Catsup 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Corn tortillas 12
  Shredded cheddar cheese 6 Ounce (1 1/2 Cup)
  Shredded lettuce 2 Cup (32 tbs)
  Tomatoes 2 Medium, chopped
  Cream cheese 3 Ounce, cut in 1/2 inch cubes (1 Small Package)
  Guacamole 1 Cup (16 tbs)

In a wide frying pan over medium heat, crumble chorizo and ground beef.
Add onion to pan along with cinnamon, and cook, stirring often, until meat begins to brown.
Add raisins, olives, catsup, and water.
Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated.
Serve hot or chill and reheat, if made ahead.
Heat tortillas following directions for warm, soft, corn tortillas.

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