Picadillo showed up in my house because of a Cuban coworker who brought leftovers for lunch one day. Sweet raisins, briny olives, savory pork. I’d never thought to put those things together in a taco shell before, but it works in a way that’s genuinely hard to explain until you try it. Now it’s a regular rotation dish in my kitchen. The agave at the end is a small thing that matters. Just a teaspoon, but it ties the sweetness of the raisins and the saltiness of the olives together. Hard taco shells are right for this; the filling is soft and the crunch is part of the experience.
How to Make Picadillo Tacos
Let the raisins plump
Add the raisins before the water and give them a minute to sauté first, then add the water and let it cook off until the raisins are soft and plump. Shriveled raisins in the final taco are chewy in the wrong way.
Don’t overcook the pork
Ground pork dries out fast if you cook it too long. Once it’s no longer pink, add the agave and get it off the heat. Overcooked picadillo is crumbly and loses the juicy texture that makes it good inside a taco shell. 
Picadillo Tacos
- Total Time: 25 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
These Picadillo Tacos are a fun twist on taco night.
Make them your new go-to recipe!
Ingredients
- 1 lbs (454 g) ground pork
- 6 tbsp (89 ml) golden raisins
- 1/4 cup (60 ml) pimento olives, diced
- 1/2 sweet red pepper, diced
- 1/4 medium onion, diced
- 1 tsp agave
- 1/4 cup (60 ml) water
- 8 hard tacos shells
- Salt and pepper
Instructions
- Bake taco shells according to package directions.
- Preheat a pan on medium-high heat.
- Sauté onion and red pepper for 3-5 minutes, until onion is translucent and pepper is softened.
- Add raisins and olives; sauté for 2 more minutes.
- Add water and stir until evaporated and raisins are plump.
- Add ground pork and stir until cooked through.
- Add agave and stir until combined.
- Stuff warm taco shells with picadillo until overflowing.
- Enjoy immediately.
Notes
- For a spicier picadillo, add a pinch of red pepper flakes during the sautéing process.
- Leftover picadillo can be stored in an airtight container in the refrigerator for up to 4 days and used in other dishes like burritos or omelets.
- Ground beef or turkey can be substituted for the ground pork.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use ground beef instead of ground pork?
Yes. Ground beef works well here, though pork has a slightly sweeter flavor that pairs better with the raisins and agave. You could also do a 50/50 mix of both.
What can I substitute for agave?
Honey or maple syrup both work as a 1:1 swap. You just need a small amount of liquid sweetness to balance the olives and pepper.
How do I store leftover picadillo?
Refrigerate it in an airtight container for up to 4 days. Reheat in a pan over medium heat with a small pour of water to loosen it up. It also freezes well for up to 3 months.
