Spicy Potato Picadillo Tacos | Nik Snacks ~ Nik Snacks

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On 10:50 PM by Nikki @ NikSnacks in , ,    7 comments

 This post is sponsored by Idaho Potato Commission I received compensation but, all words, opinions and photos are mine.

Spicy Potato Picadillo Tacos are the perfect weeknight meal. Ready in less than 30 minutes, super smoky, spicy and savory ground sausage is mixed with a piquant picadillo studded with sliced olives, plump raisins and spicy baked potatoes folded into soft, warmed tortillas.

Q: What is Picadillo?
A: A dish based in Latin American cuisine that is made with ground meat, tomatoes, raisins, olives and other ingredients that all vary by region.

Tacos are my favorite things to make right after biscuits and this recipe is going to make a regular appearance on my weekly menu plan.

This year mearks 6 years since I was invited to Idaho to participate in the annual Idaho Potato Harvest Tour by the Idaho Potato Commission.  Every year the Idaho Potato Commission hosts bloggers, influencers and other food professionals during the potato harvest. Because of travel restrictions and COVID-19, the tour couldn't take place in 2020 so former guests were asked to share a different part of the Idaho potato story, tour memories and make new ones online.

THIRTY POUNDS of fresh Idaho potatoes were delivered to my house to prepare for a week of potatoes in every meal. You can see those meal ideas HERE.
 

DID YOU KNOW THAT Idaho is perfect for growing potatoes because the climate actually mimics the South American Andes, where potatoes are indigenous? Idaho is covered with vacant lava flows and the soil is rich with minerals and it drains well.

DID YOU KNOW THAT the potato harvest takes place late September through early October for the ENTIRE YEAR? Every single potato. The potatoes have to be harvested before the frost sets in.

Agriculture is so important and without farmers, the men and women who are committed to sowing, growing and distributing the ROOTS of their labor, we would not have great varieties of potatoes to eat! The most coveted and widely used variety of potato is the Russet. There are 1,000s of varieties, but Russet is by far the most popular and widely available. 


The neutral flavor of the potato is a perfect canvas for all of the flavor that the picadillo gives you. Don't be afraid of raisins and olives mixed together. The little bit of sweetness from the raisins is tempered by the sharp flavor of the tiny, yet mighty, olive. The potatoes are spicy as in heavily spiced and not hot on the scoville scale, unless you want them to be in an extra addition of hot pepper sauce. A bit of dry white wine (or whatever you have on-hand) deglazes the pan and brings all of the flavors together.


Spicy Potato Picadillo Tacos
Yield: 8 ½-cup servings, 2-3 tortillas each


SPICY POTATOES
¼ cup extra virgin olive oil

1 large russet potato cut into small cubes

1 T smoked paprika

1 tsp chili flakes

2 tsp ground cumin

1 tsp dried oregano

½ tsp dried thyme

1 T hot pepper sauce

1 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper 


PICADILLO

1 jalapeño, cored, seeded, finely chopped

2 garlic cloves, peeled and minced

1 lb ground hot sausage

½ cup dry white wine

¼ cup  raisins

¼ cup pimento-stuffed green olives, drained, cut in half

1-2 T chives, finely chopped for garnish



INSTRUCTIONS

1. Preheat oven to 450°F. Toss the potatoes in olive oil and season them with paprika, chili, cumin, oregano, thyme and hot pepper sauce. Bake until they’re golden and cooked through. This will take about 20 minutes. Stir them at least once halfway through cooking to make sure they are brown on both sides.

2. Heat a large, deep skillet (preferably non-stick) over medium-high heat. Add the ground sausage to the skillet. Stir, while breaking up any large pieces using a wooden spoon or a spatula.

3. Cook the sausags for 3 minutes or until browned, stirring occasionally.

4. Add the white wine to the skillet. Stir and gently scrape any bits off the bottom of the pan. Continue cooking for 1-2 minutes until most of the liquid cooks out. Add the raisins and olives to the picadillo and stir well to combine. Cover the skillet, turn off the heat and let the picadillo sit approximately 10 minutes. Add the spicy baked potatoes to the picadillo and garnish with chopped chives. Serve with warmed tortillas.

Optional additional garnish:

•Lime sour cream (add fresh lime zest and lime juice to sour cream)

•Shaved parmesan or Asiago cheese

•Sliced scallions





7 comments:

Unknown said...

This looks delish! And something NEW that I can do with potatoes. Win-win! 😃

Stewardesque said...

This looks so easy to make! I bet the sausage and raisins together give it a nice balance. I love the salty sweet together. Also, I enjoyed learning about the historical agriculture. Great blog!!

Mary Beth Hunt said...

What a DREAM to have THIRTY POUNDS OF BEAUTIFUL POTATOES!!!!!
This is a creative meal I could make any day of the week!

Loretta said...

This looks delicious. I can’t wait to try it. I’m always looking for easy meals to make for the family.

Brenda Washnock said...

Picadillo is a favorite of mine and this recipe is one I'm going to try, creative and delicious!

kellypea said...

30 lbs. of taters = heaven on Earth! We’d love this recipe. Spice up taco Tuesday at our house!

Anonymous said...

Potato week has been fun to follow! Can’t wait to try these recipes.