Sonoran Picadillo is a traditional Mexican recipe (from the Sonora region) for a classic taco filling of minced meat and potatoes in a spiced tomato and chilli base. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Sonoran Picadillo.
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This is a classic taco filling from Sonora in the North of Mexico. You can use just about any minced meat in this recipe. For leaner meats like venison (which I’m using as an example) you’ll need to add fat or oil at the end to make it juicier, though fattier beef is more commonly used. Picadillo should be finely minced, so use only finely-minced meat. This is not a problem if you are buying it. But if you are mincing it yourself — aim to use a 4.5 mm die.
Ingredients:
3 tbsp freshly-rendered lard, or some other fat
900g minced venison or other meat
1 large white onion, finely chopped
1 carrot, peeled and diced
150g potatoes, peeled and diced (optional)
Salt, to taste
Dried, crushed chiltepin chillies (or any hot dried chilli [I used Carolina reaper as I had a few left])
4 garlic cloves, finely chopped
4–6 roasted green Hatch, Anaheim or poblano chillies, chopped
2 to 4 roasted whole tomatoes, crushed by hand
10 green olives, chopped
2 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp freshly-ground black pepper
500ml venison stock, or any other well-flavoured stock
Method:
Set a large heavy-based frying pan over high heat. Once hot add the lard. Once the fat has melted add the venison, spreading it out in an even layer. Season generously with salt.
Allow the meat to sear this without stirring for 2 to 3 minutes. At this point stir the meat well and allow to sear some more. You want the meat to turn a nice brown colour (Maillard reaction and not just turn grey. This process can take up to 10 minutes or so, but greatly enhances the flavour.
Now add the onion, carrot, potato and hot chillies. Mix well and cook these ingredients for about 5 minutes, stirring often.
Add all the remaining ingredients and stir to combine. Reduce the heat to medium and let the mixture simmer for sow 5–10 minutes, until it is as liquid or as dry as you like.
