Air fryer ground beef and potato tacos dorados with salsa

Heat a little oil in a skillet over medium-high, then add the chopped onion and jalapeno and saute a couple of minutes.

Add the ground beef, break it down and cook five minutes.

Add the minced garlic, the Roma tomatoes and the chopped potatoes.

Season with the chili powder, salt, black pepper, garlic powder, onion powder, oregano and cumin and mix.

Add the can of El Pato hot sauce, mix, reduce to the lowest heat, cover and cook 15 minutes until the potatoes are soft.

For the salsa, put the jalapeno, Roma tomatoes, chiles de arbol, quarter onion and tomatillos in a small pot, cover with water and bring to a boil over medium-high.

Transfer to the blender cup with the garlic cloves, cilantro and salt and pulse a few seconds until smashed; taste for salt and adjust.

Mix the oil with the chili powder and Cajun seasoning, breaking down any lumps of chili powder.

Microwave the stack of tortillas one minute and unstack them straight away so they do not break.

Preheat the air fryer to 400F.

Dip each tortilla in the seasoned oil, add shredded cheese and filling and roll, making about six to eight at a time.

Air fry 10 to 12 minutes until golden and crispy, flipping halfway.

Serve straight from the basket, topped with shredded lettuce, crema mexicana, queso cotija and the salsa.