Fiesta potato bowls

Trim about a quarter inch off each side of each potato to a long rectangle, halve, and cut into medium pieces or small cubes; transfer to a bowl.

Drizzle with oil, sprinkle with paprika, cumin, chili powder, garlic powder, black pepper and salt, and mix until coated.

Heat a large skillet over medium-high until hot. Add the potatoes and cook uncovered about 5 to 8 minutes.

Move them around and cook another 5 to 7 minutes, stirring constantly, until the biggest piece is soft. Remove from the heat.

In the same hot pan add a little more oil, the onion and garlic, and saute a couple of minutes.

Add the finely chopped flap meat (or ground beef) and season with chili powder, paprika, cumin, oregano, onion powder, garlic powder, salt and pepper. Cook about 7 minutes until fully cooked; taste and adjust the salt.

In a bowl layer potatoes, then meat, then cheese; add lettuce to the side, salsa roja taquera, sour cream or crema mexicana, pico de gallo and guacamole.