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–+ servings
wild boar picadillo

Wild Boar Picadillo

Servings 4

Ingredients  

  • 2 tablespoons lard or oil
  • 2 pounds ground boar
  • salt, to taste
  • 1 teaspoon ground black pepper
  • 1 small onion, diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried Mexican oregano (grind it twice for the more traditional picadillo size)
  • 1 teaspoon guajillo chile powder
  • pinch cinnamon
  • ½ cup canned tomatoes
  • 1 large potato, peeled and cut into ½-inch dice
  • 12 crispy taco shells (store-bought or fry your own)
  • 2 cups shredded cheddar, queso Menonita, or jack cheese
  • 2 cups finely shredded iceberg lettuce
  • 1 cup diced fresh tomato
  • 2 avocados, sliced
  • salsa of your choice 

Directions 

  • In a large, heavy-bottomed pot, heat the lard or oil over high heat.
  • Once hot, add the ground meat and cook, stirring occasionally, until well browned, about 10 minutes.
  • Add the salt, pepper, onion, cumin, oregano, chile, and cinnamon, and cook, stirring frequently, until the onion is tender and the spices are fragrant, about 4 more minutes.
  • Add the canned tomatoes, potato, and 1 cup water.
  • Bring to a boil, lower to a simmer, and cook until the potato is very tender and the picadillo is reduced and thickened, about 20 minutes.
  • Serve in crisp tortilla shells with cheese (place the cheese on the bottom, followed by the hot picadillo, so the cheese melts and glues the taco together), lettuce, tomato, avocado, and salsa.