• Heat the oil in a pan or a large skillet over medium-high heat. Add bell peppers and sauté for one minute.
• Add onions and sauté all together for 3 minutes or until onions become translucent and peppers are a bit softened.
• Add the meat, cumin, paprika, oregano, salt, and pepper. Mix well and cook until the meat is no longer pink.
• Stir in tomatoes, cook for one more minute then cover the pan and set heat to low, allowing to cook for about 10 to 15 minutes mixing from time to time.
• Cook until almost no juices are left on the pan, adjust the seasonings, and turn off the heat.

Make the tacos

• Heat a cast iron skillet or a comal over high heat. Warm up the tortillas from both sides (about 20-30 seconds per side) and wrap them with a kitchen towel to keep them warm and pliable.
• Place two or three tortillas on a plate and spoon the picadillo in the middle.
• Fold in half, pressing a little bit to stick the tortilla with the meat mixture. Repeat until you’ve used all tortillas.
• Heat a generous amount of oil in a frying pan. Fry tacos placing them carefully into the oil and, using a spatula, firmly press down the edges (read notes).
• Once they are nicely crispy on both sides, remove them from the oil and place them onto a plate lined with kitchen paper towels.
• Carefully open the tacos de picadillo and garnish with lettuce and tomato slices.
• Drizzle with a tablespoon of cream and with your favorite salsa and finish topping with cheese.