picadillo taco wraps

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picadillo wraps

Get ready for a crunchy spicy delight! Picadillo wraps! Yes, bite into them and it’s totally bliss on your palate! A crowd favorite!

Cuban Picadillo

My head is spinning with all the ways I can use my recipe ‘latin picadillo’ and these picadillo wraps are just one of the ways.

Mexican Picadillo

I know once you try it, you’ll be as hooked as I am to the flavors and the down-home goodness of it.

Whether you call it Mexican, Cuban or Latin really doesn’t matter. It’s that fabulously spicy and flavorful cuisine that we all love. 

Picadillo Tacos

Now this recipe is kind of like tacos. Soft tacos. 

But, what I’m doing is wrapping them. Tying with cooking twine. The flash frying for a crunchy outer layer of deliciousness. 

Picadillo Beef

Picadillo made with beef is a comfort food. It’s like a chili, but you don’t need a bowl. It’s like a sloppy joe, but you don’t need a bun. It’s like a taco, but you don’t need the taco.

How to Make Picadillo

It’s like hash that rocks! And, I’m wrapping it up in a soft flour tortilla then flash frying it for a crisp and crunchy outter layer that will keep you going back for just one more!

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picadillo wraps

picadillo taco wraps

Yield: 8 wraps

Ingredients

  • Recipe for 'latin picadillo'~click here
  • 8 (medium sized) flour tortillas
  • 8 pieces of cooking twine, 10-12" lengths
  • 1/3 cup canola oil
  • 1 cup sour cream
  • 3 limes, cut into wedges
  • 1/2 cup fresh cilantro, chopped
  • Fresh cracked pepper
  • Hot sauce

Instructions

  1. Prepare the picadillo filling according to directions. Let it cool. Preheat oven to 325.
  2. Take a tortilla and put in the center about 1/3 cup of the filling. Spread a little in the middle of the tortilla. Fold two sides over. Then fold the other two sides over.
  3. Take the cooking twine and secure/tie like a package. Repeat with the remaining filling and torillas.
  4. In cast iron skillet (about 8-10") put the oil. Turn the heat to medium. Let it get hot. Put one or two tortilla wraps in at a time and fry on each side about 45-60 seconds. (Careful the brown quickly!) Remove to a parchment paper lined cookie sheet and repeat with the remaining wraps.
  5. Cover the wraps loosely with doubled foil and put in a preheated 325 oven for 8-10 minutes.
  6. Serve with sour cream, wedges of lime, cilantro, fresh cracked pepper and hot sauce (optional).

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

picadillo wraps

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