Sometimes, you just want a taco.

Yes, most of the time my tacos are not this complex. I’m a huge fan of the get-me-a-taco-as-fast-as-possible recipes (hopefully I’ll post those soon!), but sometimes you want to do a little more. I love these tacos. They are spicy and rich, filling and delicious. Not the most traditional, but still pretty damn good if I say so myself!

Ingredients

• For the Filling:
• 2-3 tbsp olive oil
• 1 large russet potato, diced
• 1/2 white onion, diced
• 2 lb. ground beef (or 1 lb. diced chicken breast, or other substitute)
• 1 tbsp minced garlic
• 2 tomatoes, diced
• 1 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tbsp paprika
• 1/4 tsp cinnamon
• 1/2 tbsp salt
• 1/2 tbsp pepper

• For the Sauce:
• 2 tomatoes, diced
• 3 jalapenos, roughly chopped (leave seeds, unless a milder flavor is desired)
• 1/3 cup cilantro
• 1 tbsp olive oil
• salt and pepper, to taste
• squeeze of fresh lime juice

Optional Toppings: tortillas (of choice), lettuce, tomato, cheese, avocado, salsa, cilantro, or whatever you want!

Directions:

1. Prep the potatoes, onion, tomatoes, jalapenos, and cilantro. Measure and mix together the spices. If prep is needed for the meat, prep the meat now.
2. Heat pan on medium high. Add olive oil and potatoes to pan, and cook until crispy. Remove from pan and set aside.
3. Add onion and garlic, and cook about 2 minutes, until onion is translucent and garlic is fragrant. Add meat and half of spice mix and cook through.
4. Make the sauce: While potatoes and meat are cooking, make the sauce. Combine tomatoes, jalapenos, cilantro, olive oil, lime, salt, and pepper in a food processor or blender and blend until smooth.
5. Once meat is cooked through, add in diced tomatoes, potatoes, and the rest of the spice blend. Stir together and cook for 1-2 minutes, then add the sauce.
6. Simmer for 2-5 minutes to combine.
7. Warm tortillas, then scoop a generous portion of picadillo filling into the tortilla, and serve with desired toppings!