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Ground beef, olive, and raisin tacos (Tacos de picadillo) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • avocados
  • bay leaves
  • ground beef
  • capers
  • cilantro
  • masa harina
  • parsley
  • tomatoes
  • apple cider vinegar
  • ground pork
  • raisins
  • white onions
  • dried thyme
  • pimento-stuffed Spanish olives
  • slivered almonds
  • spearmint
  • pickled jalapeño chiles
  • queso fresco

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Notes about this recipe

  • Lastliberal on December 02, 2018

    Outstanding! I will go back to this often.

  • TrishaCP on July 13, 2014

    The recipe doesn't specify draining the fat after cooking the beef, but you should- it is way too greasy otherwise. Maybe the fat muted the flavors, but I thought this was kind of bland for a picadillo.

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