Description
Malo’s Beef and Pickle Tacos combine savory spiced ground beef and tender boiled potatoes, nestled inside crispy fried corn tortillas, topped with tangy kosher pickles, sharp cheddar cheese, and a kick of hot sauce for a flavorful and satisfying taco experience.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 3-4 tablespoons olive oil
- 1 large boiled russet potato, peel left on, sliced
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon dry oregano
- 2 tablespoons paprika (smoky paprika preferred)
- Salt and pepper to taste
Tortillas and Toppings
- Corn tortillas
- Canola oil for frying tortillas
- Kosher dill pickle slices
- Finely grated cheddar cheese
- Hot sauce
Instructions
- Cook the Beef: In a medium sauté pan over medium heat, warm the olive oil and add the ground beef. Use a spoon or spatula to break the beef into small pieces, cooking until browned through and no pink remains.
- Add Spices: Sprinkle garlic powder, ground cumin, dry oregano, paprika, salt, and pepper over the browned beef. Stir well and cook for an additional 3 minutes to let the flavors meld and ensure the beef is fully cooked.
- Combine Potatoes: Add the sliced boiled potatoes to the beef mixture. Toss gently to combine all ingredients thoroughly. Remove the pan from heat and transfer the mixture to a bowl. Clean the sauté pan for the next step.
- Fry the Tortillas: Pour a few tablespoons of canola oil into the clean sauté pan and heat over medium until the oil is hot. Fry each corn tortilla, one at a time, until both sides are crisp and lightly golden brown. Drain the fried tortillas on paper towels to remove excess oil.
- Assemble the Tacos: Spoon a generous amount of the beef and potato mixture into each fried tortilla. Top with several slices of kosher dill pickles, then sprinkle finely grated cheddar cheese over the filling. Add hot sauce to taste.
- Serve: Fold the tacos and enjoy immediately while warm and crispy.
Notes
- Boiling the russet potato with the peel on helps retain nutrients and adds texture to the filling.
- Using smoky paprika adds a deep, rich flavor, but sweet or regular paprika can be substituted.
- Frying the corn tortillas in canola oil crisps them nicely—ensure oil is hot enough to prevent sogginess.
- Adjust the amount of hot sauce according to your spice preference.
- Leftover beef mixture can be refrigerated for up to 3 days and reheated before assembling tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
