Steak Picadillo Tacos
| Prep Time: 25 min | Cook Time: 15 min |
| Servings: 8 | Skill Level: easy |
This updated spin on “picadillo” uses skirt steak in place of ground beef, for an elevated taco. But it’s the Pearls olives, raisins and green chilies that make the dish come alive with flavor!
Recipe and image by Chef Jamie Gwen
Ingredients
- 3 tablespoons olive oil
- 8-ounces skirt steak
- 1/2 small red bell pepper, cleaned and cut into strips
- 1/2 small yellow or orange bell pepper, cleaned and cut into strips
- 3/4 cup canned fire-roasted diced tomatoes, with juice
- 4 ounces fire-roasted green chilies
- 1/3 cup Pearls Pimento Stuffed Olives
- 1/4 cup raisins
- 1 tablespoon double-concentrate tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 8 corn tortillas
- Salt & freshly ground pepper
- Freshly chopped cilantro
Cooking Instructions
- Heat 2 tablespoons of the olive oil in large nonstick skillet over medium-high heat. Season the steak with salt and pepper. Sauté the steak for 3 to 4 minutes per side for medium-rare. Transfer the steak to a plate to rest.
- Add the remaining olive oil to the skillet along with the bell peppers and sauté for 2 minutes, stirring often. Add the tomatoes, green chiles, olives, raisins, tomato paste, and cumin. Season with sauce with salt and pepper and simmer until the sauce is thick, stirring often, about 5 minutes.
- Cut the steak against the grain into 1/3-inch thick slices.
- Char the tortillas over a gas flame or under the broiler. Divide the steak among the tortillas and top with spoonfuls of sauce. Finish with chopped cilantro.
- Makes 8 Tacos
