Taco Tuesday/

Oaxacan Pork Picadillo

Picadillo de Puerco Oaxaqueño
Picadillo is made all over Mexico—ground (or occasionally hand-chopped) beef or pork cooked with onions, garlic, chile, herbs or spices and tomato. When picadillo is served as a main course (typically with rice), it often has vegetables (often potatoes, carrots, peas) simmered in with the tomato. In Oaxaca, I found my favorite picadillo, made with pork, a local smoky chile and sweet spices instead of the often-used combo of oregano, cumin and black pepper. There’s a sweet, dark smokiness here that I really love. And there’s so much flavor that I don’t think it needs any garnish.
Servings: 4cups, enough for 16 tacos


  • 1medium dried Oaxacan pasilla chile (chile mixe) OR 2 dried morita/chipotle colorado chiles, stems removed
  • 114.5-ounce can fire-roasted tomatoes
  • 1 1/2tablespoons vegetable oil
  • 1medium onion, finely diced
  • 4 garlic cloves, peeled and finely chopped
  • 1 1/2 pounds lean, coarse-ground pork
  • A generous1/2 teaspoon black pepper
  • 1 teaspoon cinnamon, preferably freshly ground Mexican canela
  • 1/8teaspoon cloves, preferably freshly ground
  • 1/3cup raisins
  • 1 1/2tablespoons cider vinegar
  • 1/4cup slivered almonds
  • Salt
  • 16warm corn tortillas


Make the bases.  In a dry skillet over medium heat, toast the chile(s) until fragrant.  Scoop into a bowl, cover with hot tap water, weight with a small plate to keep submerged and let rehydrate for 20 minutes or so.  Drain and scoop into a blender, along with the tomatoes (juice and all) and process to a puree. Heat the oil in a very large (12-inch) skillet over medium-high heat. When hot, add the pork and cook, breaking up clumps, until the meat changes color, about 4-5 minutes.  Add the onion and continue to cook, stirring regularly, until the onion is soft and the meat begins to brown, about 5 minutes. Stir in the garlic and cook 2 minutes longer. (If quite a bit of fat has rendered from the meat, drain it off.)

Put it all together and simmer.  Add the pepper, cinnamon and cloves to the skillet along with the tomato puree, raisins and vinegar. Simmer until reduced to a thick, homogenous mass, 30 to 45 minutes. While the mixture simmers, toast the almonds for about 10 minutes in a 325 degree oven, stir into the reduced filling, season with salt, usually about two generous teaspoons, and it’s ready to serve with warm tortillas for making tacos.


  1. Used to make a lot, but never tried this with ground pork. New recipe, have to make and see how my family likes it. Thank you.

    This recipe brings back many memories of cooking with my mother.

  2. This, like all of Rick’s recipes, sounds delicious. But I’m having a very hard time locating a supply of “lean, coarse-ground pork.” I’ve no objection to grinding my own, but I’d like your suggestions as to what cut of pork I should start with. Whatever hints you can give would really be appreciated.

    Enjoy your weekend !

    Slainte !


    1. I’m not rick, but I lean towards something like a Boston butt/ Pork shoulder when i make ground pork. it has a good mix of fat and lean, and it is usually not too expensive.

  3. Made this recipe for the first time tonight. O. M. G. VERY different from the usual TACO TUESDAY recipes. My family LOVED the fragrance of the cinnamon and clove while the meat was simmering. The DOGS were even salivating! Very good, very easy, very, very Mexicano! Thanks Chef Bayless for another recipe to save!

  4. Love your show and the recipes, however, HATE the video that shows up in THE MIDDLE of the “print” version. Waste of space, and printer ink and toner. CANNOT use a recipe that has this in the PRINT VERSION. Maddening.

    1. You could just copy and paste the relevant information and print that. I personally love the videos

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