Ingredientes para Beef And Potato Tacos
- Potato
- Enough oil for deep frying (about 2-3 inches deep in a Dutch oven or fryer)
- Onion
- Garlic Cloves
- 1-2 tablespoons dried oregano
- 1 pound ground beef
- 1 ½ - 2 teaspoons kosher salt (to taste)
- Pepper
- Fajita Size Flour Tortillas
- Lettuce
- Tomatoes
- Shredded cheddar cheese, for topping
- Sour Cream
- Salsa
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Potato Tacos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef And Potato Tacos
- Peel and finely dice 2 pounds of potatoes (russet potatoes are not recommended as they fall apart easily).
- Place the diced potatoes in a bowl of cold water to prevent browning.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook for 2-3 minutes until softened.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Add 1 pound ground beef and break it up into small chunks. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Brown the ground beef, then drain off any excess grease.
- Using a potato masher, coarsely mash the ground beef. Do not over-mash.
- Drain the potatoes and add them to the skillet with the ground beef.
- Add ½ teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon dried oregano (rub the oregano between your fingers to release its aroma).
- Stir to combine. Add 2 tablespoons of water, cover, and simmer gently for 15 minutes.
- After 15 minutes, taste the mixture and adjust seasoning as needed (adding another tablespoon of oregano, salt, and pepper as desired for a robust flavor). If the mixture is dry, add another tablespoon of water.
- Cover and simmer for another 5 minutes.
- Remove from heat and let cool slightly.
- Lightly brush 10-12 taco-size flour tortillas (or fajita-size, to your preference) on one side with water. Stack them with a damp kitchen towel and microwave for 25-30 seconds to soften (adjust time based on your microwave).
- Fill each tortilla with 3-4 spoonfuls of the beef and potato mixture. Fold into a half-moon shape and secure with toothpicks.
- Arrange the filled tacos in a single layer on a baking sheet. These can be frozen at this point for later frying (freeze for about 1 hour, wrapped individually in plastic wrap and then placed in a freezer bag).
- Heat 2-3 inches of oil in a Dutch oven or deep fryer to 350°F (175°C).
- Carefully place 2-3 tacos in the hot oil, ensuring they don't overlap. Fry until deep brown on both sides (a few minutes per side).
- Remove tacos with a slotted spoon and drain on a wire rack to remove excess oil.
- Remove toothpicks. Top with your favorite cheese and let melt (Cheddar cheese is recommended). Serve immediately and enjoy!
- If frozen, thaw in the microwave or refrigerator overnight before frying.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
14g
Fat
36g
Carbs
27g
