Ingredients

For the Picadillo:
1 TBSP of Vegetable or Canola oil
1 small white onion, chopped finely
1 tsp of jalapeno or serrano chile, minced
2 cloves of garlic, minced
1 lb of ground beef
1 large carrot, diced small
1 Yukon gold potato, peeled and diced small
1 tsp of Mexican oregano (regular oregano can be substituted)
1 tsp of ground cumin
4 oz. of tomato sauce
2 bay leaves
1 tsp of demi-glace chicken or 1 cube of chicken bouillon
Kosher salt and freshly ground pepper

Warm Tomato Salsa:
4 red vine tomatoes, make an “X” on the bottom of your tomato skin with a knife
1/4 cup of white onions, chopped
1/8 cup of fresh cilantro
1 clove of garlic
1/2 tsp of Mexican oregano
1 tsp Kosher salt and pepper to taste


12 corn tortillas
Romaine lettuce, shredded, about 2 cups
3 Radishes, sliced thin, about 3-4 slices per taco
1 lemon
Sour Cream, to taste
Queso Fresco or Feta Cheese, crumbled

Description

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