There’s a place in Los Angeles where you can drink feisty margaritas made by half-rude actor/bartenders, munch on half-bad chips and salsa, and watch awkward Tinder dates buzz around you. It’s happy hour, half-dark at your table, and there is tequila, so… most anything is tolerable.
The bright spot, the salvation from the meh bartenders and awkward dates around you, the comfort supreme: Beef and Pickle Tacos! Crunchy, salty, and cheesy. Simple flavors and textures combine to make everything right in the world. Well.. not everything, but most things. The wonders a pickle can provide.
See: Peanut Butter and Pickle Sandwich
Here’s what we’ll need for taco dinner, at home, where it’s cozy.
Ground beef: lean is cool.
A big ol’ boiled Russet Potato: help extend the meat with cheap potato starch.
Sharp cheddar cheese: finely shredded
Kosher dill pickles: sliced and snacked on.
Spices: cumin, garlic powder, sea salt, black pepper, and smokey paprika. It’s like making your own taco seasoning. Extra delicious.
Tequila: a sip for us and for good measure.
While you’re at it… maybe make a full jar of taco seasoning for future taco adventures? Yes: Taco Seasoning + Charred Corn Tacos.
Ground beef is browned until cooked through. Spices are added and the mixture becomes fragrant and flavorful. Good spice. Add salt and pepper to taste. Don’t be shy, we’re adding a potato to the mix that will such up lots of flavor, too.
A boiled potato (skin on and coarsely chopped) is added to the seasoned beef mixture. Stirring the potato into the taco meat will break the potato down perfectly. No need to formally dice it.
The meat mixture is browned and just slightly crisp and now it’s time to fry the corn tortillas! I like to pan-fry my tortillas in a bit of oil. Feel free to char them over an open flame if your prefer a more fresh, less fried taco.
ps. These tacos are really good with a little fry action.
Crisp tortillas and it’s time to assemble.
Ready the pickle slices. Grate some extra cheese. More is more when it comes to these tacos.
These tacos are crispy and spicy, savory and salty. The pickles add just the right amount of salty crunch. Like pickles on a cheeseburger, in a taco, with hot sauce.
I consider this comfort food and I’d like some privacy while I eat waaaay too much.Print
Malo’s Beef and Pickle Tacos
- 1lb ground beef
- 3–4 tablespoons olive oil
- 1 large boiled russet potatoes, peel left on, sliced
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon dry oregano
- 2 tablespoons paprika (I used smoky paprika)
- Salt and pepper to taste
- Corn tortillas
- Canola oil for frying tortillas
- Kosher dill pickle slices
- Finely grated cheddar cheese
- Hot sauce
- In a medium saute pan over medium heat, sauté ground beef in olive oil until browned through. Use a spoon or spatula to break the ground beef up as it cooks.
- Add all the dry spices and cook for 3 minutes more making sure that the ground beef is cooked though completely.
- Add the sliced potatoes and toss to combine. Remove from heat and place in a bowl. Clean the saute pan.
- Add a few tablespoons of canola oil to the saute pan and place over medium heat until oil heats through. Fry tortillas until each side is crisp and lightly golden brown. Drain tortillas on a paper towel.
- To serve, spoon beef mixture into fried tortillas. Add a few slices of kosher pickles and grated cheese. Add hot sauce. Fold and enjoy!
Thank you good sharing…
Thank you good job.
My mouth watered when I saw thanks
Camille - Love Life Post Blog
Looks like Taco Tuesday might get and update. Thanks for this one, I am really excited to spice things up.
Ugh yes!!! These look unreal and I am thanking you in advance!
I would never have thought about putting pickles on tacos, but this looks delicious!
So I’ve had these tacos at Malo and they’re good, but I definitely preferred their other street style offerings. So when I saw this on your blog I thought, looks good, but I dunno–nothing to run home and make. Then I ran home from work today, looked at my fridge, and realized the trifecta of cheese, leftover taco meat and pickles were there–so I thought, what the hell. Don’t know if it’s because I didn’t pay for a plate, if it’s because it took 5 minutes to assemble, if it’s because I was actually kind of craving a cheeseburger and this was the next logical thing, but this was PURE. JOY. (Pun so intended.) My new quick dinner staple for sure…thanks for jogging my memory.
Lynn @ The Actor's Diet
I kinda have a love/hate relationship w Malo’s Chewy Chips
Ryan MacDonnell @ The Feed by Round Pond
You had me at pickles. Interesting combination! Just simple curiosity makes me want to try this.
would it be sacrilege to add tofu instead of a potato to make the meat go farther? have to watch the carbs for unfun diabetes reasons
lookin’ good. def making this weekend!
The Beeroness (@TheBeeroness)
Yep, that’s totally Malo. I do miss their potato tacos, but not the attitude.
Renee Walker Smith
I made these tonight for my family (a husband and 4 kids 7 -15) and we all agree, they’re addictive!! Thanks for the recipe, we’ll be adding the leftovers to scrambled eggs in the morning :) I did make 2 alterations, I used 1/2 a lb of g.beef and added black beans to make up the difference and I also added a tsp of chili powder to the seasoning. I never would have guessed pickles would be so good in tacos. Mind blown!
Pickles are the best – I’m the only one who eats them at home so I get ALL the pickles.
What a neat combination! Sourness of the pickles to cut through the beef fat, mmmmmm. Sound so easy to make, too!