Tacos dorados de picadillo with avocado salsa

Avocado salsa: in the blender add the avocados, a piece of onion, a garlic clove, a serrano, cilantro, the juice of half a lime and salt to taste.

Cover the avocados with water or milk and blend smooth; transfer to a bowl.

Roast the Roma tomatoes, a quarter onion and the chiles until nicely charred, then transfer to the blender.

Add the chipotle, garlic, tomato sauce, oregano, cumin and salt, and blend smooth with half a cup of water.

Over high heat add the ground beef and half an onion, break it up and season with total seasoning and adobo seasoning; cook about 5 minutes or until browned.

Add the diced potatoes, mix and cook 5 minutes.

Remove all the grease from the meat, add the chile verde and the chile sauce and mix.

Reduce to medium-low and cook 10 minutes until the potatoes are fully cooked; taste for salt.

Fry a tortilla in hot oil a few seconds per side; as it begins to harden, fold it into a taco, creasing both sides so it stands, and turn back and forth until hard. Repeat.

Fill the shells with picadillo and top with lettuce, crema mexicana, avocado salsa, queso cotija and pico de gallo.