Can I use flour tortillas instead of corn?

Yes, flour tortillas will work, though corn tortillas are traditional and fry crisper. Flour tortillas stay softer when fried.

How small should I dice the potatoes?

Dice them into small, uniform pieces (roughly 1/4-inch) so they cook through in the same time as the ground beef, about 8-10 minutes.

What type of potatoes work best?

Russet potatoes are ideal because they hold their shape when diced and cooked. Red potatoes work but are softer; waxy varieties may fall apart.

Can I make the filling ahead?

Yes, cook the filling up to 2 days ahead and refrigerate. Reheat gently before spooning into tortillas and frying.

Is this recipe spicy?

The filling is mildly seasoned with chili powder. Heat level depends on your tomatillo salsa; adjust jalapeños or hot sauce to taste.

Ground Beef and Potato Tacos with Tomatillo Salsa

Name: Ground Beef and Potato Tacos with Tomatillo Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil; 1/2 cup white onion, diced; 1 lb lean ground beef; 2 medium russet potatoes, small diced; 1 tsp salt; 2 tsp chili powder; 1 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp ground cumin; 5 tbsp tomato sauce; 1 tbsp chipotle sauce; 1 tbsp cornstarch; 1/4 cup water; 16 corn tortillas; 2 cups vegetable oil, for frying; 1 roma tomato; 3 tomatillos; 1/4 white onion; 2 serrano chiles; 5 chiles de arbol; 1 clove garlic; 1/4 cup fresh cilantro; salt or chicken bouillon, to taste; 1/4 cup water, for salsa; shredded Mexican cheese blend, for topping; shredded lettuce, for topping; pico de gallo, for topping

CookOSBeta

Ground Beef and Potato Tacos with Tomatillo Salsa | CookOS

Ingredients

1 tbsp cooking oil
1/2 cup white onion, diced
1 lb lean ground beef
2 medium russet potatoes, small diced
1 tsp salt
2 tsp chili powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground cumin
5 tbsp tomato sauce
1 tbsp chipotle sauce
1 tbsp cornstarch
1/4 cup water
16 corn tortillas
2 cups vegetable oil, for frying
1 roma tomato
3 tomatillos
1/4 white onion
2 serrano chiles
5 chiles de arbol
1 clove garlic
1/4 cup fresh cilantro
salt or chicken bouillon, to taste
1/4 cup water, for salsa
shredded Mexican cheese blend, for toppingoptional
shredded lettuce, for toppingoptional
pico de gallo, for toppingoptional

27 Ingredients

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Instructions

1
Heat oil in a large skillet over medium-high heat. Add the diced onion and sauté for a couple of minutes until softened.
2
Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned, about 3 minutes.
3
Stir in the small diced potatoes. Season with salt, chili powder, garlic powder, black pepper, and ground cumin.
4
Mix everything together and cook for 5-7 minutes, or until the potatoes are tender.
5
Stir in the tomato sauce and chipotle sauce.
6
In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Pour it into the skillet and stir to combine. Cook for about one minute until the sauce thickens. Set the filling aside.
7
To make the salsa, boil the roma tomato, tomatillos, onion, serrano chiles, and chiles de arbol in water until soft. (This step is done off-camera).
8
Transfer the boiled vegetables to a blender. Add the garlic clove, cilantro, salt or chicken bouillon, and a little water.
9
Blend until smooth. Taste and adjust seasoning if needed, then transfer to a serving bowl.
10
Heat about 2 inches of oil in a deep pan for frying.
11
Warm the corn tortillas to make them pliable. Spoon about 1 tablespoon of the beef and potato filling onto one side of a tortilla.
12
Fold the tortilla in half and secure it closed with a toothpick.
13
Carefully place the assembled tacos into the hot oil. Fry until golden brown and crispy on both sides.
14
Remove the fried tacos from the oil and let them drain on a wire rack or paper towels.
15
To serve, carefully remove the toothpicks. Top the tacos with shredded cheese, lettuce, the homemade salsa, and pico de gallo.