Thanks to C. Brahkowski for this one

After trying TacoDeli’s bison picadillo tacos, and becoming intrigued by this wonderful red meat.. I decided to try making my own version for dinner last night.

I had to start with a little research into traditional forms of Picadillo. With roots in Cuba and Puerto Rico, this meat hash can include olives, capers, tomatoes, raisins, and pototoes. The name comes from the spanish word “picar” which the means to mince or chop. Its often used as a stuffing for empanadas. [ the delicious history of picadillo ]

Nueva Cocina Picadillo Seasoning

I decided to take the quick route with my preparation and start with a pre-packaged picadillo seasoning.. I found an all-natural seasoning from Nueva Cocina at Central Market that worked out nicely.. It includes sun-dried raisins, olives, vinegar powder, garlic powder, etc..

But i couldnt just go with the store-bought flavors, i had to add my own twist.. So i sauteed some sweet potatoes and pickled carrots in olive oil to create a nice hash with a bold color..
next I browned my bison meat, making sure not to overcook it as bison meat cooks faster than other red meats.
then i combined the picadillo seasoning, the sweet potato hash, some fresh ground cloves, and a sprinkle of sharffen-berger cocoa powder (gotta rep chocotown.org dog) to bring it all together..I covered the picadillo and set the burner on low to let the flavors all meld together while I steamed some rice and heated up some fresh HEB flour tortillas.

the finished tacos were amazing. the taste was so savory and comforting. bison is a great meat to cook with because its quick, flavorful, and healthy. [Bison Health Benefits]

Behind the Shell at Ben White & Packsaddle Pass

Taqueria Charly just came fresh out the box this moanin – new trailer player (map) on the taco block – mom and son servin up them goodies fer just $1.25 each…

The awning had “best tacos in town” skrawled across it in puff paint…whoa there hombre!  U gotta pay your dues before you go slanging that kinda bravado around…besides, we’ll be the judge of that,  holmes.

GET: Chorizo/egg topped with habanero salsa

GET: potato/egg (diner style hashbrowns up in eer)

AVOID: bacon/egg (looked like fuggiin BAco’s – FAIL)

more pics after the jump >

-cabeza
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I pass this trailer most days coming home from work…its located in a convenience store parking lot off the southbound feeder of i-35, just past the Whip-In.

Trompo Taco (1.50), which is just another name for the Al Pastor taco, also referenced by the flaming trompo painting on the trailer itself.  It was a hearty taco, with big chunks of pork and pineapple smothered in mystery red Pastor sauce, in a fresh flour tortilla and topped with the ubiquitous green jalapeno paste salsa (which u gringo’s may recognize as TacoDeli’s Doña sauce)

…twas definitely above average al pastor, if a bit salty and i chomped a few bubblegum fatty pieces. but not baaad.  seemed like quality offering – but it could’ve been an off day for the trompo.

The real star here was the bacon/egg taco (1.50), topped with melted white cheese. The bacon was chopped up and cooked together with the eggs so the grease flavors just melded into pure breakfast bliss.  It may be a simple combo – but when done correctly, bacon & eggs is just the tits.

Verdict: I will return for sure after having the legit bacon/egg – and I might try the pastor or the Pollo Asado taco – since that seems to be their specialty…i do love me some pollo asado. -Cabeza

bacon/egg taco

Trompo Taco

First you gotta realize that this thing is a technically a taco..then, come to terms with the fact that it might be the tastiest taco in town.  We are all children of the cone. [mightycone.com]

wait a minute! i just realized that back in 2007 when I wrote about the chicken cones at ACL fest, I entitled my post “The Mighty Chicken Cone” .. did I name the place?

this beef fajita meat is pretty good, substantial chunks, unlike say, the kind of thin-strip jerky shank you tend to get from Arandas and its clones. The meat was marinated and cooked right, so the flavor and tenderness were there. this could be the best thing on Maudies menu besides the standby tex-mex enchiladas..