Steps
- Peel and dice 2 large russet potatoes. Boil for 20 minutes, until tender. Drain and mash.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook ½ small onion, chopped, and 2 garlic cloves, minced, for 1-2 minutes.
- Add 450g of lean ground beef, 1½ teaspoons of chili powder blend, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of black pepper, and ¼ teaspoon of ground cumin.
- Cook for 8-10 minutes, breaking up the meat, until it reaches 160°F / 71°C. Stir in the mashed potatoes.
- Warm 16 corn tortillas until pliable. Working in batches, add 2-3 tablespoons of filling to each and fold in half.
- Heat enough vegetable oil in a large skillet to reach halfway up the tacos to 350°F / 175°C. Fry in batches for 45-60 seconds per side, until crisp and golden. Drain on paper towels.