Picadillo Soft Taco

There was an article in last weeks Flavor (Food) Section of the newspaper. A lady wrote in requesting the recipe to Jalapeno Cream Dip from Chuy’s. The response is this isn’t their exact recipe, but as close as you can get. It would also go well on fish tacos.

Jalapeno Cream Dip

1/3 cup sliced pickled jalapenos (I packed them in)
1 tsp jalapeno juice
½ cup buttermilk
1 cup Hellmans Mayo (They explicitly said not low fat or Miracle Whip)
1 package Buttermilk Ranch powdered mix
½ of a bunch of cilantro no stems - chopped

Jalapenos and juice in a blender and blend fine.
Mix remaining ingredients in a bowl. Then combine in blender.
Blend until smooth.

They say the flavor is better the second day. I’ll find out tonight. I let it chill a couple of hours before we ate.

Traditional recipes have rasins, olives and more. I patterned this after a Taqueria I frequent for soft tacos for lunch. A basic meat and potatos dish. For me I’ll add a little more heat to the next batch during the cook. If you have a variety of palettes, add the heat with salsa or more sliced jalapenos in the tortilla. If you do this in the kitchen shorten the cook time. I wanted the EGG flavor additive.

Picadillo
Ingredients:
1 Potato small (cubed)
1 1/2 lb.lean ground beef 90/10
2 to 3 cloves garlic minced
2 medium tomatoes
1 yellow onion finely chopped
2 tablespoons olive oil
salt and pepper
1 cup broth
1 4oz can green chilis
1 tsp of oregano (next time less, maybe a touch of cummin and or 1/2 cup of Picante Salsa)

Preparation:
Heat up pan. Add oil, brown the meat and onion. Add salt and pepper to taste. Add tomatoes, garlic and green chilis.. Cook at 350* dome for 30 minutes. Add the broth, potatos and oregano and it can go another hour. Raise the dome temp. to 400* and shorten the time. Pull when potatos are soft, but not mush.

A 1 cup mini Le Creuset...keeps the Kosher Salt.