Directions

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chopped red onion and sauté for 2-3 minutes until softened and fragrant.

2. 2

   Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook, stirring frequently, until the beef is browned and cooked through to an internal temperature of 160°F, about 5-7 minutes. Drain any excess fat if needed.

3. 3

   Stir in the cumin and oregano, mixing well to coat the beef evenly. Cook for 30 seconds to bloom the spices.

4. 4

   Add the diced potato to the skillet and stir to combine. Pour in 1/4 cup of water and season with salt and pepper to taste.

5. 5

   Reduce heat to medium and simmer, stirring occasionally, until the potatoes are tender and the liquid has mostly absorbed, about 12-15 minutes. Add additional water as needed if the mixture becomes too dry.

6. 6

   While the filling cooks, prepare the poblano pepper: hold it directly over a gas flame or place it on a hot skillet and char the skin all over until blistered and blackened, about 3-5 minutes total. Alternatively, broil it on a baking sheet 4 inches from the heat for 8-10 minutes, turning halfway through. Place the charred pepper in a plastic bag for 5 minutes to steam, then rub off the blackened skin under cool running water. Remove the seeds and stem, then slice the pepper into strips.

7. 7

   Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for about 30 seconds per side until pliable and warm.

8. 8

   Fold each warm tortilla in half and fill with a spoonful of the beef and potato mixture. Top with a slice or strip of roasted poblano pepper. Garnish with fresh cilantro and serve immediately.