The most authentic Mexican recipes are often not served in Mexican restaurants. The Beef and Potato Taco is a perfect example of that. My mom would make beef and potato tacos for my sisters and I when we were younger. These were my favorite homemade food. I believe it is an authentic dish, a recipe that was handed down from her mother. I can’t definitively figure out why the potato, however, I do have my theories…
Irish Influence in Mexico
I originally thought it was due to the Great Depression, and how my grandmother would have to stretch the meals to feed her nine kids. But, after snooping around the web a little bit and seeing other Mexican blogs featuring this authentic dish, I’ve changed my mind. I am now convinced that it is due to the Irish influence in Mexico during the mid 1800’s. Due to the potato famine, and the Mexican-American war, Irish immigrants found their way to Arizona (when Arizona was still part of Mexico). Since my grandmother was from Arizona, it is possible that these types of tacos were the very same that she grew up with. I’m not a historian, however, and really, it is all theory. (It sounds good though, so I’m sticking to it. ;-))
Simple to Make
Homemade beef and potato tacos are simple to make, but there are a few moving parts, one of which includes frying oil which can be messy. We make it a family affair with me cooking and frying, Jeff cleaning as we go, and the girls assembling the taco toppings.
Any Mexican dish starts with cebolla (“onion” for us non-native speakers).
You’ll need ground beef, too.
Fry up the potato first.
Then, mix it together with some seasoning.
The meat will simmer down and absorb while you are frying up the tortilla shells.
Now get ready to fry.
Surprisingly, there is not that much splatter when frying the shells due in part to the dry nature of corn tortillas. (Exact opposite is true of frying up latkes, which I had made earlier this month and made a horrible mess.) Here’s a tip: make sure you fry up all the tortillas in the package because you can always freeze them and use them later for quick weekend tacos or even nachos.)
Frying up taco shells takes a bit more time than using store-bought, but the taste is worth it.
Just when you think you are done, you realize there are toppings to assemble.
It’s worth the extra work. If you have a little extra time (think weekend, or Sunday dinner) and you want to make it a family affair, then these beef and potato tacos are just the thing.
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Beef and Potato Tacos
Equipment
- Skillet
Ingredients
For the meat filling
- 1 tablespoon extra virgin olive oil (plus one more tablespoon)
- 1 medium onion chopped
- 1 large russet potato shredded
- 1 pound ground beef
- 1 cup water
- 1/4 cup taco seasoning
For the taco shells
- 1/4 cup canola oil
- 1 package of king sized corn tortillas 30 count
For the toppings
- 1 cup shredded cheese
- 1 cup shredded romaine
- 1 cup tomatoes chopped
- 1/2 cup jalapeno chopped
- sour cream
- cumin
Instructions
- In a skillet over medium heat, saute the onions in a tablespoon of extra virgin olive oil until they are translucent.
- Add the potato, combine, and continue to cook for about 10 minutes. When they are cooked, set aside on separate plate.
- In the same skillet, add about a tablespoon of extra virgin olive oil and brown the beef. When finished, add back the potato.
- Add 1 cup water and 1/4 cup of taco seasoning. Mix it all together. Don't be alarmed if it looks clumpy, just keep working the potato loose and mixing it well. Then, set on back burner to simmer.
To fry the shells
- Pour about 1/4 cup oil into skillet and turn on medium high.
- Take two tortillas and place into the skillet, folding them in half and gently frying while they crisp up. Watch the color, which will indicate how crispy they are.
- Pull them as they just start getting golden, placing them in a tray that is lined with paper towels to absorb the extra oil. They'll still cook and harden while you drain them on a towel.
To assemble
- When finished frying, and the shells have cooled, start filling them and placing the finished tacos in a separate casserole dish, and place in the oven.
- When ready to eat, top tacos with your favorite toppings.
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