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Picadillo Tacos (old)


6" Yellow Corn 5 oz.
6 Cut White
Picadillo Tacos (old)

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Original Recipe Serves 40
Prep Time 10 min
Cooking Time 30 min


5  Chayote , peeled and diced 
5 oz.  Vegetable Oil  
16 oz. White Onions , chopped 
1 oz.  Garlic  
3 Tbsp. Ground Cumin  
1 1/2 Tbsp. Dried Oregano  
8 lbs. Ground Beef Chuck 
6  Tomatoes , diced 
4 oz. Chopped Green Onions  
2 Tbsp.  Mint Leaves 
3 Tbsp. Fresh Cilantro  
2 Tbsp. Fresh Oregano  
2 Tbsp.  Parsley  
2 cups Chicken Stock  
3 oz.  Achiote Paste  
12 oz. Shredded Iceberg Lettuce  
12 oz. Shredded Romaine Lettuce Leaves 
50 Mission® 6" Yellow Corn Tortillas (10503)  
2 oz. Mission® prepared Pre-cut Unfried White Corn Tortilla Chips (10866) , ground (see Related Recipe) 


1.) Cook the chayote in boiling salted water until soft. Drain and set aside.

2.) Heat the vegetable oil in a large skillet. Sauté the onions, garlic and seasonings until translucent.

3.) Add the meat and cook. Add the tomatoes and stock and cook until combined.

4.) Add the cooked chayote and the herbs.

5.) Add the achiote paste and the ground Mission® Yellow Corn Tortilla Chips and cook until thickened.

6.) Heat Mission® Yellow Corn Tortillas on grill until edges are brown and toasted.

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