Senor Pico Tex-Mex Trader Vic's Pacific Island Cookbook

Picadillo Taquitos

This appetizer from Senor Pico’s utilizes the traditional sweet/sour seasoning of a picadillo as the filling for their deep fried taquitos, or small tacos. Previously to trying this dish, I was unfamiliar with the term picadillo, even though I was familiar with the Mexican use of adding raisins and nuts to their meat. Essentially, a picadillo is a ground meat hash (in this case equal parts pork and beef) that is stewed down with tomatoes, vinegar, sugar and raisins. Afterwards, slivered almonds and chopped walnuts are added and you are left with a tangy, savoury and quirky little delight. Taquitos can often be prepared rolled, but personally I found simply folding these 6 inch flour tortillas worked for me. What I like about this dish is its eccentricity. This is a great dish to introduce your guests to something out of the ordinary. Taquitos can be served with a sauce like guacamole or crema however, I find the picadillo such a strong seasoning that it stands up on its own.


1/4 lb ground beef
1/4 lb ground pork
2 tbsp minced onion
1 tbsp vegetable oil
1 cup peeled, chopped tomatoes
1 clove garlic minced
3 tbsp wine vinegar
1 tbsp sugar
1/2 tsp cumin
1/2 tsp salt
2 tbsp raisins
1 tbsp flour
2 tbsp slivered almonds
2 tbsp crushed walnuts


Saute the meat and onions until cooked down and then add the rest of the ingredients except for the nuts. Simmer for half an hour and then stir in the nuts and let cool.

Next, use the tortillas of your choice and either fold or roll them with the filling and deep fry.

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