Taquitos Dorados de Picadillo Recipe - QueRicaVida.com

Name: Taquitos Dorados de Picadillo Recipe - QueRicaVida.com
Ingredients: 1 tablespoon of canola oil; 1 lb ground turkey (chicken or beef if desired, original recipe calls for beef); 2 cups cubed white potatoes (approximately 2 medium potatoes), cleaned and peeled; 1 cup finely chopped Vidalia onion (or white onion if desired); 1 cup of fresh tomato cubes (or canned, fresh recommended); 2 fresh garlic cloves, finely chopped; 2 to 3 chopped Anaheim chiles, roasted, cleaned, seeded and deveined (or Poblano chiles. Increase or reduce the number of chiles depending desired spiciness); 2 teaspoons ground cumin; 2 chicken broth cubes or 2 teaspoons of chicken base paste; Salt and pepper, if desired; 1/3 cup of chicken broth or water; 18-24 thin medium size tortillas, preferably corn and flour blend (if not found recommended to use thin corn tortillas); Salsa verde (blend roasted tomatillos, garlic, serrano peppers, cilantro and salt); Mexican style sour cream (“Crema Mexicana” can be found in local Latino stores or on the Hispanic Hispanic aisle; this cream is sweeter than traditional sour cream and liquid); Shredded iceberg lettuce and chopped cilantro; Peanut oil

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Taquitos Dorados de Picadillo was a staple of my family’s lunch menu. This recipe was a favorite of all and good way to use picadillo leftovers from prior day. Mexican cuisine is

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Ingredients

1 tablespoon of canola oil
1 lb ground turkey (chicken or beef if desired, original recipe calls for beef)
2 cups cubed white potatoes (approximately 2 medium potatoes), cleaned and peeled
1 cup finely chopped Vidalia onion (or white onion if desired)
1 cup of fresh tomato cubes (or canned, fresh recommended)
2 fresh garlic cloves, finely chopped
2 to 3 chopped Anaheim chiles, roasted, cleaned, seeded and deveined (or Poblano chiles. Increase or reduce the number of chiles depending desired spiciness)
2 teaspoons ground cumin
2 chicken broth cubes or 2 teaspoons of chicken base paste
Salt and pepper, if desired
1/3 cup of chicken broth or water
18-24 thin medium size tortillas, preferably corn and flour blend (if not found recommended to use thin corn tortillas)
Salsa verde (blend roasted tomatillos, garlic, serrano peppers, cilantro and salt)
Mexican style sour cream (“Crema Mexicana” can be found in local Latino stores or on the Hispanic Hispanic aisle; this cream is sweeter than traditional sour cream and liquid)
Shredded iceberg lettuce and chopped cilantro
Peanut oil