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Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add the finely chopped onion and sauté for 2 minutes until softened.

Add the 1 pound of lean ground beef to the pan. Break it down with a spatula and allow it to brown for approximately 3 minutes.

Add the 3 small diced potatoes to the pan. Season the mixture with 1 1/2 teaspoons of salt, 2 teaspoons of chili powder, 1 teaspoon of black pepper, 1 teaspoon of onion and garlic powder, and 1/2 teaspoon of ground cumin. Mix all ingredients well and cook for 5 to 7 minutes, or until the potatoes are tender.

Stir in the 5 tablespoons of tomato sauce and 1 tablespoon of chipotle adobo sauce. Mix to combine.

In a separate small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Pour the cornstarch slurry into the pan with the meat and potatoes, mixing thoroughly. Cook for about 1 minute, or until the mixture thickens and becomes saucy. Remove from heat and set aside.

To prepare the salsa, combine the 1 boiled Roma tomato, 3 boiled tomatillos, 2 boiled chile Serranos, 5 boiled chile de árbol, 1 garlic clove, 1 slice of onion, 1 handful of cilantro, 1/2 teaspoon of chicken bouillon (or salt to taste), and 1/4 cup of water in a blender. Blend until smooth.

Transfer the salsa to a bowl and taste for seasoning, adjusting with more salt if needed. Set aside.

Heat 2 cups of vegetable oil in a deep pan or skillet over medium-high heat until hot (around 350°F). While the oil heats, gently warm the corn tortillas to make them pliable.

Take one warmed corn tortilla and place about 1 tablespoon of the ground beef and potato filling in the center. Fold the tortilla in half to create a taco shape and secure it with two toothpicks to hold its form.

Carefully place the secured tacos into the hot oil, frying in batches if necessary, until they are golden brown and crispy on both sides. This usually takes 2-3 minutes per side. Remove the fried tacos and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas and filling.

Once all tacos are fried, carefully remove the toothpicks from each taco. Serve immediately with shredded cheese, shredded lettuce, and the prepared salsa. Optionally, add pico de gallo.


Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add the finely chopped onion and sauté for 2 minutes until softened.

Add the 1 pound of lean ground beef to the pan. Break it down with a spatula and allow it to brown for approximately 3 minutes.

Add the 3 small diced potatoes to the pan. Season the mixture with 1 1/2 teaspoons of salt, 2 teaspoons of chili powder, 1 teaspoon of black pepper, 1 teaspoon of onion and garlic powder, and 1/2 teaspoon of ground cumin. Mix all ingredients well and cook for 5 to 7 minutes, or until the potatoes are tender.

Stir in the 5 tablespoons of tomato sauce and 1 tablespoon of chipotle adobo sauce. Mix to combine.

In a separate small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Pour the cornstarch slurry into the pan with the meat and potatoes, mixing thoroughly. Cook for about 1 minute, or until the mixture thickens and becomes saucy. Remove from heat and set aside.

To prepare the salsa, combine the 1 boiled Roma tomato, 3 boiled tomatillos, 2 boiled chile Serranos, 5 boiled chile de árbol, 1 garlic clove, 1 slice of onion, 1 handful of cilantro, 1/2 teaspoon of chicken bouillon (or salt to taste), and 1/4 cup of water in a blender. Blend until smooth.

Transfer the salsa to a bowl and taste for seasoning, adjusting with more salt if needed. Set aside.

Heat 2 cups of vegetable oil in a deep pan or skillet over medium-high heat until hot (around 350°F). While the oil heats, gently warm the corn tortillas to make them pliable.

Take one warmed corn tortilla and place about 1 tablespoon of the ground beef and potato filling in the center. Fold the tortilla in half to create a taco shape and secure it with two toothpicks to hold its form.

Carefully place the secured tacos into the hot oil, frying in batches if necessary, until they are golden brown and crispy on both sides. This usually takes 2-3 minutes per side. Remove the fried tacos and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas and filling.

Once all tacos are fried, carefully remove the toothpicks from each taco. Serve immediately with shredded cheese, shredded lettuce, and the prepared salsa. Optionally, add pico de gallo.
