Vegetable Picadillo Tortillas Recipes

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Steps:

• In large nonstick skillet, heat oil over medium heat.Add onion and garlic,and cook, stirring occasionally,until onion has softened, about 5 minutes. Stir in bell pepper and carrot, and cook, stirring frequently, until vegetables have softened, about 10 minutes. Stir in chili powder, cocoa, cumin and oregano, and cook, stirring, until fragrant, about 1 minute. Add beans, stewed tomatoes, tomato sauce and raisins, and cook until sauce is thickened and flavors are blended, about 10 minutes. dicide mixture among tortillas, crumble cheese over, roll up and serve

Steps:

• In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Pour off any excess fat, add the raisins, the tomato sauce, the olives, the cinnamon, the cloves, and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The picadillo may be made 1 day in advance, kept covered and chilled, and reheated before proceeding.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, for 30 seconds to 1 minute, or until they are crisp and golden, and transfer them with tongs as they are fried to paper towels to drain. Arrange the tostada shells in one layer on platters, divide the picadillo among them, and top it with the lettuce and the onion.