Beef picadillo tacos

Lightly coat a very large skillet with oil over medium-high heat; add the ground beef and break it into small chunks.

Leave it undisturbed until richly browned underneath, 7 or 8 minutes, rather than stirring constantly.

Turn the meat to brown the other side and sprinkle the chopped onion over; mix it in once the second side is browned.

Splash the potatoes with water, salt them, cover and microwave 4 to 5 minutes until very tender (or blanch in salted water); poke holes if using plastic wrap.

When the onions are translucent, tip the liquid off the potatoes and add them to the pan with the chopped garlic; stir 3 or 4 minutes until the potatoes soften and lose their edges to thicken the mixture.

Stir in the canned fire-roasted diced tomatoes with their juice, breaking up the pieces.

Add the chopped pickled jalapenos and chopped olives.

Season northern style: rub in the Mexican oregano, add the black pepper and the freshly crushed cumin.

Sprinkle in the Worcestershire sauce and cook until the liquid has nearly evaporated and the tomatoes have broken up.

Taste for salt; the salty ingredients may make it unnecessary.

Spoon the filling onto blue corn tortillas; top with queso fresco, a dash of Mexican hot sauce, a dollop of guacamole and more queso fresco.