Soma Picadillo Tacos
Living in Austin has caused us to have 2 staple foods in our home on a weekly basis. They are tacos and salsa!
For years we traveled back and forth from Haiti every three months to visit our son whom we were adopting at the time and every trip we brought our tortillas for tacos and salsa. Other families would both laugh and enjoy our Austin roots as we would combine Haitian rice and beans with our salsa and tortillas.
Every culture has their food that marks them. Check out the lunch menus around the world here! It is amazing how many colors and spices that cultures use around the world to create their food dishes.
When it comes to making your weekly menu nutritional, you do not have to check your cultural food at the door. You can embrace the cultural dishes with nutrient dense foods!
Picadillo is a dish found in both Latino and Cuban cultures. Today I wanted to share with you a way we make it in our home. We use it for tacos and also to mix with a slaw for a taco salad. Hope you enjoy it!
- 2 Cups Organic Potatoes
- 1/4 Cup Purple Onion
- 5 Garlic Cloves diced
- Olive Oil
- 1 lb Organic grass fed beef
- 2 tsp Ground Cumin
- 1 TB Himalayan Salt
- 1/4 Cup of Shredded Carrots
- 1 Jalapeño diced
Directions (Serves 8 people 2-3 tacos)
- On high heat, sauté diced organic potatoes, onion and garlic in bottom of large pan or dutch oven for a 2 mins. (Potatoes will not be done at this point)
- Turn to medium heat and add in ground beef. Mix well with the potatoes chopping the beef and potatoes into small pieces.
- Stir and smash until you have a hash consistency.
- Once ground beef is completely cooked, turn heat to low and add salt, black pepper and cumin. Mix well making sure the season gets to all of the parts of the hash.
- Cover and cook until the potatoes are completely cooked, stirring occasionally.
- Add diced jalapeño and shredded carrots. Stir well and then cover and turn heat off. Let it sit until you are ready to serve.
Insta-pot recipe: Place ground beef, onion, jalapeño, spices, 4 potatoes cut in half, 1 cup of salsa for liquid and cook on “meat setting” for 60 minutes. Use meat masher to mash the cooked food together well. Add carrots at the end before serving. (This consistency will be more like mashed potatoes but truer to the “authentic” picadillo. It will also yield more tacos)
***Make a fresh cream sauce by mixing avocado and whole milk plain yogurt together with garlic powder, lime juice, salt and pepper.