Ground beef and potato tacos dorados with salsa

Heat a little oil over medium-high heat; once hot, add the onions and saute a couple of minutes.

Add one pound of lean ground beef, break it down and let it brown.

After three minutes, add the small diced potatoes and season with 1 tsp salt, 2 tsp chili powder, black pepper and 1/2 tsp ground cumin. Mix and cook 5 to 7 minutes until the potatoes are fully cooked.

Add 5 tbsp tomato sauce and 1 tbsp chipotle sauce, mix, taste for salt and adjust.

Add 1 tbsp cornstarch mixed with 1/4 cup water to make the meat saucy; mix and give it about a minute.

With the frying oil hot and the tortillas preheated, add about a tablespoon of filling to a tortilla, fold in half and secure with toothpicks.

Carefully place the tacos in the oil and fry until golden on both sides; remove, drain off as much oil as possible and place on paper towels. Repeat with the rest.

For the salsa, blend the boiled Roma tomato, three tomatillos, a little piece of onion, two serrano chiles and five chiles de arbol with one garlic clove, a little handful of cilantro, salt or chicken bouillon and a little water until smooth.

Transfer the salsa to a bowl, taste for salt and adjust; set aside.

Remove the toothpicks and serve the tacos topped with cheese, lettuce, the salsa and pico de gallo.