Picadillo Tacos

I was planning on making a meal at my brother's house and really wanted to try to make something cultural I've never tried before. I started scanning epicurious and looked through the different recipes under the international browsing, but nothing really got me excited. Then I remembered Elle had a post where she made a Cuban inspired dish by making faux picadillo. I grabbed that recipe and adapted it to what I had on hand, then threw some tortillas in the mix to make some delicious picadillo tacos. Note - I'm aware it's not authentic.

Recipe - Adapted from Elle's New England Kitchen: Cuban Style Picadillo

2 tablespoons olive oil
1 pound lean ground beef
1/2 pound chorizo, removed from casing
1/2 large red onion, diced
1 large red bell pepper, chopped
4 garlic cloves, minced
1 tablespoon cumin
2 teaspoons chili pepper
1 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon cinnamon
1 (14-ounce) can diced tomatoes
3/4 cup beef broth
1 tablespoon sugar
1/2 cup raisins (optional)
1/4 c. green olives with pimentos, chopped
2 tablespoons apple cider vinegar
3 hard boiled eggs, coarsely chopped
1/4 cup slivered almonds
1/4 cup chopped hazelnuts
Juice of 1 lime
Salt and pepper to taste

24 small tortillas
Shredded lettuce
2 limes, sliced
Sour cream
Monterey Jack cheese, shredded
2 avacados, skinned and sliced

In a large skillet over medium heat, add the meats and cook until browned, about 10 minutes. Add the onion and bell pepper to the meats, and periodically stir for another 10 minutes. Add the garlic and all the spices, saute for 1 minute. Add tomatoes, broth, and sugar. Stir until combined, then cover and cook for 20 minutes. Remove the cover and add the raisins, olives, and apple cider vinegar. Simmer for 5 minutes, and then add the eggs, almonds, hazelnuts, and lime juice. Season with salt and pepper to taste. Warm the tortillas and set out the sides. Scoop some picadillo onto each tortilla, then add the toppings of choice.

Yields 24 soft tacos, which will probably serve 8 people if not more when accompanied by side dishes. This only took about 45 minutes from start to finish, and is wonderfully delicious. The olives and nuts in the mix give it some texture and good flavor without you really noticing it. You can easily make the picadillo and then stuff it into enchiladas, omelettes, et cetera.