August 10, 2021

Wild Boar Picadillo

The “taco meat” from my youth, this cumin-heavy, chile-spiced ground meat really shines in that crunchy corn tortilla shell, garnished with lettuce (better be iceberg), tomatoes, cheese and avocado.
By Chef Jesse Griffiths

Cooking with Chef Jesse

Serves 4

What you need

  • 2 tbsp lard or oil
  • 1 ½ pounds ground boar
  • Salt to taste
  • 1 tsp ground black pepper
  • 1 small onion, diced
  • 1 tsp cumin seeds
  • 1 tsp dried Mexican oregano
  • 1 tsp Guajillo chile powder
  • Pinch cinnamon
  • ½ cup canned tomato
  • 1 large potato, diced

To serve:

  • 12-15 crispy taco shells (storebought or fry your own)
  • 2 cups finely shredded iceberg lettuce
  • 2 cups shredded cheddar or Jack cheese
  • 1 cup diced fresh tomato
  • 2 avocados, sliced
  • Salsa

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 the meat is well browned, about 10 minutes.  Add the salt, pepper, onion, cumin, oregano, chile and cinnamon and cook until the onions are tender and the spices are fragrant, about 4 more minutes.

Add the tomato and potato and about 1 cup of water.  Bring to a boil, turn down to a simmer and cook until the potato is tender and the picadillo is reduced and thickened, about 20 minutes.  

Serve hot with crisp tortilla shells, cheese (put it on the bottom so it melts and holds the taco together), lettuce, tomato, avocado and a spicy salsa.