Ingredients:
- 1 lb (454g) ground beef
- 3-4 tablespoons (45-60ml) olive oil
- 1 large russet potato, boiled, peel on, sliced
- 1 heaping teaspoon (approx. 5g) garlic powder
- 1 heaping teaspoon (approx. 3g) ground cumin
- 1 heaping teaspoon (approx. 2g) dried oregano
- 2 tablespoons (14g) paprika (smoked paprika recommended)
- Salt and black pepper to taste
- 12 corn tortillas
- Canola oil, for frying
- Kosher dill pickle slices, for serving
- Finely grated cheddar cheese, for serving
- Hot sauce, for serving (optional)
Instructions:
- Sauté ground beef in olive oil until browned. Break up the beef with a spoon or spatula.
- Add garlic powder, cumin, oregano, and paprika to the beef. Cook for 3 minutes, ensuring the beef is fully cooked.
- Toss sliced potatoes into the beef mixture to combine. Remove from heat and set aside.
- Heat canola oil in the same sauté pan. Fry tortillas until crispy and lightly golden brown on each side. Drain on paper towels.
- Spoon beef mixture into fried tortillas. Top with pickle slices, cheese, and hot sauce (if desired). Fold and serve immediately.