Beef and Potato Tacos

1. 1
   prep

   Prep the potato and aromatics.

   1.Peel the potatoes and cut into small ½-inch cubes.

   2.Finely chop the onion and mince the garlic cloves.
2. 2
   fry · ~10 min

   Fry the potatoes until golden.

   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the potato cubes in a single layer and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Transfer to a plate and set aside.

   TIPDon't overcrowd the pan — cook in batches if needed so the potatoes crisp instead of steam.
3. 3
   saute · ~10 min

   Brown the beef with onions and garlic.

   1.Add the remaining 1 tablespoon oil to the same skillet.

   2.Add the chopped onion and cook until soft and translucent, about 3-4 minutes.

   3.Add the minced garlic and sauté until fragrant, about 30 seconds.

   4.Add the ground beef and break it up with a wooden spoon. Cook until browned, about 5-6 minutes.
4. 4
   mix · ~3 min

   Season and combine with potatoes.

   1.Sprinkle cumin powder, smoked paprika, red chili powder, salt, and black pepper over the beef.

   2.Stir well and cook for 1 minute to toast the spices.

   3.Return the fried potatoes to the skillet and toss everything together until heated through, about 2 minutes.
5. 5
   other · ~5 min

   Warm the tortillas.

   Heat a dry griddle or skillet over medium heat. Warm each corn tortilla for about 20-30 seconds per side until pliable and lightly charred in spots. Stack and wrap in a clean kitchen towel to keep warm.

   TIPCharring the tortillas over an open gas flame gives the best flavor — use tongs and flip quickly.
6. 6
   assemble

   Assemble the tacos.

   Spoon the beef and potato filling into the center of each warm tortilla. Top with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over.

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