Ground Beef and Potato Tacos

Heat oil in a large skillet over medium-high heat. Add the diced onion and sauté for a couple of minutes until softened.

Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned, about 3 minutes.

Stir in the small diced potatoes. Season with salt, chili powder, garlic powder, black pepper, and ground cumin.

Mix everything together and cook for 5-7 minutes, or until the potatoes are tender.

Stir in the tomato sauce and chipotle sauce.

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.

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).

Transfer the boiled vegetables to a blender. Add the garlic clove, cilantro, salt or chicken bouillon, and a little water.

Blend until smooth. Taste and adjust seasoning if needed, then transfer to a serving bowl.

Heat about 2 inches of oil in a deep pan for frying.

Warm the corn tortillas to make them pliable. Spoon about 1 tablespoon of the beef and potato filling onto one side of a tortilla.

Fold the tortilla in half and secure it closed with a toothpick.

Carefully place the assembled tacos into the hot oil. Fry until golden brown and crispy on both sides.

Remove the fried tacos from the oil and let them drain on a wire rack or paper towels.

To serve, carefully remove the toothpicks. Top the tacos with shredded cheese, lettuce, the homemade salsa, and pico de gallo.