🌮When I think back to my childhood, these Picadillo Tacos are quick to stand out. My Grandma Jesusita would make them at least 2-3 times per month. My job was to shred the cheese — we used Colby, which some Mexican purists might scoff at for being yellow, but I love the mild and creamy flavor to this day. Oh, and these crispy taco shells? They’re not from a box. They are made with soft corn tortillas formed into half-moon shapes, then lightly fried until crunchy but somewhat pliable. YUM! As far as I’m concerned, these tacos de picadillo are down-home Mexican cooking at its finest. RECIPE: muybuenocookbook.com/crispy-ground-beef-and-potato-tacos-tacos-de-picadillo 📷 jenna.sparks.photo #muybuenocooking #tacos #tacotuesday #elpasotx #elpasoeats #mexicanfoodblogger #latinafoodblogger #latinainfluencer #coloradoblogger