Zinfandel:
The ultimate food wine
Lamb Picadillo Tacos
A sophisticated twist to a fast and easy entrée.
Serves 6
1 Tbsp olive oil
1 cup finely chopped onion
1 1/2 pound ground lamb
3 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp all spice
1/4 tsp ground pepper
8 ounce tomato sauce
18 – 20 crispy taco shells
1/2 cup sour cream
3 Tbsp pimento stuffed green olives, sliced
1 avocado, peeled and sliced
Heat oil on medium-low heat in a skillet. Gently cook the onions until translucent, about 4 minutes.
Add the lamb and break up into fine pieces. Continue stirring until meat is browned. Add garlic and spices, mix well and stir until fragrant, about 1 minute. Stir in tomato sauce, cover, reduce heat to low and simmer for 15 – 20 minutes.
In the meantime heat oven for prepackaged corn taco shells and follow package instructions.
Serve picadillo in shells with sour cream, avocado and olives on top of each taco.
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