This is my new go-to taco meat. I have been making this
since having it at a friend’s house and questioning him closely on how it was
made. Traditional picadillo is made with ground beef, and calls for a potato
instead of carrots. I make it that way sometimes as well, but developed this
version since we usually eat more poultry than beef at home. You’ll notice some
flexibility in the ingredients and their amounts. Make this to your taste. If
you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if
you aren’t sure about the number of garlic cloves—add or subtract! Serve this
traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with
a spoon. Picadillo keeps well if refrigerated for leftovers, and
microwaves easily, so don’t be afraid to make a lot!
