Beef Quesatacos

Drool-worthy tastiness alert! These are really tasty and worth the effort to make...even breaking a wooden spoon LOL (see the video)! Will be making these again and again, 10+/10.

Link to my YouTube video of preparation: https://youtu.be/Szz9g3BbgrI

Link to original recipe: https://www.salsas.com/herdez/recipe/?id=beef-quesataco

Recipe below contains my modifications.

Ingredients:

3 T. canola oil plus a little for griddle/pan

1 medium Russet potato, washed, diced (I did not peel, as it was not indicated)

1 lb. ground beef

1 tsp. kosher salt

1 tsp. granulated garlic

1 tsp. ground cumin

1/2 tsp. coarse ground black pepper

2 large Roma tomatoes, roughly chopped if fresh (*I used frozen ones, thus did not chop)

1/4 c. yellow (or white) onion, roughly chopped

2 large cloves garlic

1/3 tsp. Mexican oregano

6 oz. (3/4 c.) Herdez Chipotle Salsa Cremosa

shredded queso Chihuahua

12 corn tortillas

optional: chopped cilantro

Directions:

1. In a large skillet over medium heat, heat canola oil, then add the diced potato. Cook for 10 minutes, or until cooked through and browned. Transfer cooked potatoes to a paper towel lined plate. Drain remaining oil off of pan and return it to burner.

2. Add beef to pan and break into crumbles. Stir in the kosher salt, granulated garlic, cumin, and pepper. Cook until meat is cooked through. Drain off excess grease (if any; mine was fairly lean meat, so I did not have to do so).

3. Add the tomatoes, onion, garlic, oregano, and Salsa Cremosa to a blender. Blend on high until smooth, then pour into cooked beef in skillet. Stir to combine and bring to simmer.

4. Return reserved potatoes to skillet and continue simmering until sauce begins to thicken (around 5 min for me; original recipe says 15-20 min, so yours may take this long, though I doubt it)).

5. Heat griddle (or flat-bottomed skillet) to medium. Coat with a small amount of oil. Fry the corn tortillas lightly on each side (around 10-20 sec will do).

6. Top the tortilla with some of the creamy mixture (not too much). Fold it over like a taco. Brush each side with a bit of the Salsa Cremosa and cook 1-2 min (until crisped).

7. Transfer to a serving platter. If desired, garnish with diced onion and cilantro (I did not do this, was still awesome). Drizzle a bit of remaining Salsa Cremosa over, serve, and enjoy!