Pizza & Handhelds · Mexican
Taqueria Trio: Picadillo, Chicken and Veggie
Three tacos, three moods: saucy beef picadillo, lime-marinated shredded chicken and blistered tomatoes with peppers. Each one is crowned with generous guacamole, chopped white onion and cilantro for a shareable taco night board.
Test kitchen note: Make the guacamole last and press plastic wrap onto its surface; it keeps its bright green color while the fillings finish.
Method 7 steps
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Brown the ground beef in 1 tablespoon oil with half the onion. Add 1 teaspoon chili powder and the tomato sauce and simmer 8 minutes until thick.
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Toss the shredded chicken with half the lime juice, the remaining chili powder and salt, then warm it in a small pan.
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Heat the remaining oil in a hot skillet and blister the cherry tomatoes and pepper slices for 5 to 6 minutes. Season with salt.
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Mash the avocados with the rest of the lime juice, most of the cilantro and salt.
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Char the tortillas directly over a gas flame or in a dry skillet.
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Fill a third of the tortillas with picadillo, a third with chicken and a third with the vegetables.
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Top every taco with guacamole, the remaining raw onion and cilantro, and serve in a taco rack.
That is the whole pie. Enjoy every slice.
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