Beef Picadillo Tacos With Tomatillo Arbol Salsa

Description

Source: TASTY PRIDE - TASTY

I never had the patience to allow my mom to teach me how to cook. She tried countless times, but any attempt inevitably ended with a snarky comment from me—and a frustrated mom. But this pattern is not indicative of our relationship. When I was 27, I was in crisis: I had just realized I was gay, and had no idea how to break this news to my husband. Coming out at that age was not easy, nor was feeling like you were deeply hurting someone you had so much love for, but my mother was my rock through it all; she showed me nothing but support. Years later, I met my now-wife Tanya, an incredible Mexican American whom I thought I’d impress by showing off my knowledge of Mexican food. Little did I know that her mother, Rosalinda, is an amazing cook. I asked Tanya what dish her mother makes that is her favorite and I was determined to learn how to re-create it. I have spent years quietly watching over Rosalinda’s shoulder, trying to master this dish. My Spanish isn’t great, and Rosalinda’s English isn’t either, but we both speak food. Rosalinda shows her love and support for us through allowing me to crowd her in the kitchen the way my mother did me. I love this dish. It’s simple, comforting, and warming. This version is not quite Rosalinda’s, but I think it’s pretty darn close. - Katy Smith

Ingredients

• 4 dried pasilla negra chiles (about 1 ounce)
• 6 dried guajillo chiles (about 1 ounce)
• 12 medium tomatillos, husked
• 2 serrano chiles
• 2 heads of garlic, cloves separated and unpeeled
• 3 to 4 fresh árbol chiles, stemmed
• ½ cup orange juice
• 3 teaspoons kosher salt, plus more to taste
• 2 tablespoons olive oil
• 2 large white onions, diced, plus 1 additional, minced, for serving
• 1 cup diced carrots (about 2 large carrots)
• 2 teaspoons ground cumin
• 3 tablespoons balsamic vinegar
• 1 (14.5-ounce) can fire-roasted tomatoes
• 2 teaspoons sugar
• 2 cups diced golden potatoes (2 to 3 large potatoes)
• 2 to 3 jalapeños, seeded (optional) and diced
• 2 pounds lean ground beef
• ¼ cup finely chopped fresh cilantro leaves, plus more for serving
• 2 tablespoons apple cider vinegar
• 24 corn tortillas

Directions

1. Make the picadillo base: Heat a large skillet over medium-high heat.
2. Fill a large bowl with hot water and set near the skillet.
3. While the skillet warms up, use kitchen shears to trim the stems off the dried pasilla negra and guajillo chiles.
4. Cut down the length of one side so the chiles open up and lay flat.
5. Working in batches, arrange the chiles in an even layer in the skillet.
6. Toast the chiles, using a spatula to press them against the pan, just until they start to change color and become fragrant, about 30 seconds per side.
7. Immediately transfer the chiles to the hot water bath.
8. When all the chiles have been toasted, place a plate or bowl over the chiles in the water bath to ensure that they are fully submerged.
9. Soak for 30 minutes, then drain.
10. Make the tomatillo salsa: Preheat the broiler on high.
11. Line a baking sheet with foil.
12. Spread the tomatillos, serranos, and garlic cloves on the prepared baking sheet.
13. Broil for about 2 minutes, then flip the garlic and serranos.
14. Broil for 2 minutes more, then remove the garlic and serranos.
15. Flip the tomatillos and continue broiling until browned and softened, 4 to 6 minutes more.
16. Remove from the oven and let cool slightly. Peel the garlic.
17. Add the árbol chiles, orange juice, roasted serranos (remove the seeds if desired), about one-third of the roasted garlic, and 1 teaspoon of salt to a blender.
18. Blend until smooth.
19. Add 8 of the tomatillos and any juices that have collected.
20. Pulse a few times until the salsa reaches your desired consistency.
21. Transfer the salsa to a bowl to cool, then season with salt to taste.
22. Rinse out the blender.
23. In a large pot or deep skillet, heat the olive oil over high heat.
24. When the oil is shimmering, add the diced onions, carrots, and 2 teaspoons of salt.
25. Cook for 2 minutes, stirring frequently, until starting to soften.
26. Reduce the heat to medium low and let the onion caramelize, about 20 minutes.
27. Meanwhile, add the rehydrated chiles to the blender with the remaining 4 tomatillos, the cumin, remaining garlic, the balsamic vinegar, fire-roasted tomatoes, and sugar.
28. Blend until completely smooth.
29. Add the potatoes and jalapeños to the pan with the onions and carrots and toss well to combine.
30. Cover and cook for 5 minutes, stirring occasionally, until the potatoes start to soften.
31. Add the ground beef and increase the heat to medium.
32. Break up the beef with a wooden spoon or metal spatula and cook until no longer pink, about 8 minutes.
33. Add the blended chile sauce and stir to combine, then reduce the heat to low.
34. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
35. Stir in the cilantro and apple cider vinegar and season with salt to taste.
36. To warm the tortillas, wrap in a damp paper towel and microwave for 30 seconds, or warm one at a time directly over a gas flame until slightly charred, then wrap in a kitchen towel to keep warm until ready to serve.
37. Serve the beef picadillo with the warm tortillas, tomatillo salsa, cilantro, and minced onion.

YIELD: SERVES 8