We’re back with another little bit of tex-mex because it’s a food style I can’t get enough of. One of the best things that I personally love about sharing this cooks with you is always changing something up. So while we’re going with a ground beef (which I have done), and we’re doing some homemade tortillas again (which I’ll forever do now).. We’re going to throw in some potatoes in the mix for this picadillo.
Let’s throw all this into a nice dish and make some tacos out of it.
The Prep Table
We’re not getting overly complicated here. We’re not even using the ForensicBBQ taco blend seasoning. We’re going simple with some garlic, cumin, paprika, and oregano. But we will throw a little heat with the pepper oils. We’re going to mix it all up and throw it on a hand-pressed corn tortilla and taco-fy this picadillo.
Habaneros are going to be mixed with the dish and we’re going to have a jalapeno topper. I’m typing this as I’m preparing for the 2026 tailgate meal, and I’m actually doing nothing spicy this year. I have to pull back when cooking for a crowd, but even so, I’ll have a topper or sauce or something spicy. Hell, I’m even going a little bit sweet this time. Stay tuned!
I’ve done corn tortillas.. at least one other time since this will have posted, and I’ve gotten much better. I’ve trimmed down the plastic bag to fit the press, I’ve locked in the thickness. I just gotta work on the heat of the blackstone. Doesn’t much matter anyway, it’s hard to go back to the boring, store bought taco shells anymore. Even though I’ll snack on a flour tort once and awhile – these are still the way to go. If you know how I can improve, leave a comment!
The Process
Tortillas weren’t great here, but the colors of that picadillo is really coming along. That paprika shot it bright red, and once we add the tomatoes – it’s really gonna be shine. This is really just an “add heat” kind of post, but let’s see if we can make it fancy for presentation.
The Result
Once the potatoes and beef have cooked, combine and plate.
With the platter of fillings, we need a platter of sides. Sliced avocado, cilantro, onion, lime and cotija. Had MrsForensicBBQ eat meat, this is a perfect “pass the plate” kind of meal. But instead, I’ll eat this all week. I’ll slide the plate over and move on to the sides. I love the tortilla/towel bowl.. it’s how it should be. I grew up gringo.. this wasn’t common. I’m an old man now (according to the Mrs) – and I’m just now getting here.
The picadillo was what I wanted. What a hearty meal. That potato added so much to the dish – I got filled up quickly. Not bad for a little tex-mex twist. Corn tortillas for the win! I’ll be back in a few when I do it again when I go a little bit crazy (crazier?). Until next week! (Or two weeks, if I forget to hit publish like last week).