Picadillo Filling for Tacos a la the Border Cookbook
| Yield: | 6 Servings |
| Categories: | Mexican, Beef |
| 3 | tb | Vegetable oil |
| 1 | lg | Onion, minced |
| 6 | Garlic cloves, minced | |
| 2 | lb | Chuck roast, ground to order |
| 1 | tb | All-purpose flour |
| 1 | ts | Dried oregano, preferably Mexican |
| 1/2 | ts | Cayenne, or chile de arbol |
| 1 | md | Baking potato, parboiled, peeled, and diced fine |
| 1/2 | c | Beef stock |
| 1/2 | ts | Salt, or more to taste |
| Vegetable oil for pan4rying | ||
| 18 | Corn tortillas | |
| Shredded lettuce, chopped tomatoes, and grated mild cheddar or Monterey jack cheese, for garnish | ||
| Hot sauce and sour cream (optional) |
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