http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 <a href="http://www.science.uva.nl/~mes/recipe/usenet/picadillo.html" target="_blank" rel="nofollow">http://www.science.uva.nl/~mes/recipe/usenet/picadillo.html</a> <br> Around here, picadillo(oregon) is generally a shredded beef/peppers mixture, but as you can see, the variations are quite wide. Can include fruit, must include peppers, in my mind. The potatoes are an accessory. http://www.roadfood.com/Forums/fb.ashx?m=163304Fri, 14 Oct 2005 15:31:51 GMT What exactly is a Picadillo taco? Sounds yummy with beef and potatoes. Is it a regional item? Is there a specific restaurant that sells them? http://www.roadfood.com/Forums/fb.ashx?m=163303Fri, 14 Oct 2005 14:43:04 GMT Well, as I pointed out in a post earlier this eve, the addition of finely chopped potato should allow you to get rid of all the grease in the beef, yet still retain a nice savory moistness. I hate dry and crumbly tacos. Can't help you with the spices, I would assume a little chili powder, cumin and garlic wouldn't hurt, maybe drain the grease, add a little water to the pan, stir in the spices, and simmer till it looks right. Shells? Find the thinnest ones you can. <br> http://www.roadfood.com/Forums/fb.ashx?m=163302Thu, 13 Oct 2005 04:29:10 GMT How do you make a picadillo taco? I like it with potatoes and not to greasy. http://www.roadfood.com/Forums/fb.ashx?m=163301Wed, 12 Oct 2005 09:36:33 GMT