What are the main ingredients in Beef Cuban Picadillo-style Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Beef Cuban Picadillo-style Tacos?

Calories: 940, Carbs: 70 grams, Fat: grams, Protein: 38.3 grams, Sugar: 24.9 grams, Salt: 617 grams

How do I prepare Beef Cuban Picadillo-style Tacos?

LET’S GET GOING: Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside. PICADILLO-STYLE MINCE: Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm. TOASTING TORTILLAS: Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out. CUBAN-STYLE FEASTING: Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef! TOMATO SALSA & GUAC: While the mince is frying, roughly dice the tomato and place in a bowl. Add the remaining onion, the juice of 2 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Beef Cuban Picadillo-style Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Beef Cuban Picadillo-style Tacos

A UCOOK take on a traditional Cuban dish made with ground beef, onions, cumin, red pepper, raisins, and olives. Served on a corn tortilla, drizzled with a crème fraîche & guac sauce, and squeezed with fresh lime!

Beef Cuban Picadillo-style Tacos

with raisins, red pepper & pitted green olives

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Corn Tortillas
Creme Fraiche
Dried Chilli Flakes
Free-Range Beef Mince
Ground Cumin
Guacamole
Lime
Limes
Onion
Onions
Pitted Green Olives
Raisins
Red Bell Pepper
Red Bell Peppers
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Beef Cuban Picadillo-style Tacos

Serves 1

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
TOMATO SALSA & GUAC
While the mince is frying, roughly dice the tomato and place in a bowl. Add the remaining onion, the juice of 1 lime wedge, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!

Red Bell Pepper - 1
Onion - 1
Free-range Beef Mince - 150g
Ground Cumin - 10ml
Dried Chilli Flakes - 5ml
Raisins - 15g
Pitted Green Olives - 20g
Tomato - 1
Lime - 1
Crème Fraîche - 20ml
Guacamole - 40g
Corn Tortillas - 3

Download the Recipe

Serves 2

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
TOMATO SALSA & GUAC
While the mince is frying, roughly dice the tomato and place in a bowl. Add the remaining onion, the juice of 2 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!

Red Bell Pepper - 1
Onion - 1
Free-range Beef Mince - 300g
Ground Cumin - 20ml
Dried Chilli Flakes - 10ml
Raisins - 30g
Pitted Green Olives - 40g
Tomato - 1
Lime - 1
Crème Fraîche - 40ml
Guacamole - 80g
Corn Tortillas - 6

Download the Recipe

Serves 3

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
TOMATO SALSA & GUAC
While the mince is frying, roughly dice the tomatoes and place in a bowl. Add the remaining onion, the juice of 3 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!

Red Bell Peppers - 2
Onions - 2
Free-range Beef Mince - 450g
Ground Cumin - 30ml
Dried Chilli Flakes - 15ml
Raisins - 45g
Pitted Green Olives - 60g
Tomatoes - 2
Limes - 2
Crème Fraîche - 85ml
Guacamole - 120g
Corn Tortillas - 9

Download the Recipe

Serves 4

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
TOMATO SALSA & GUAC
While the mince is frying, roughly dice the tomatoes and place in a bowl. Add the remaining onion, the juice of 4 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef!