1½ lbs bistec beef (sirloin, top round, ranchera, or thin-sliced chuck)
1½ tbsp Chef Merito meat seasoning
1 tsp cumin powder
1 tsp garlic powder
2 tbsp oil
3 large russet potatoes, peeled and cubed
1 tsp salt
½ tsp black pepper
12 corn tortillas
1½ cups melting cheese (Oaxaca, mozzarella, or Chihuahua)
Oil, for the griddle
Sour cream
Shredded lettuce
Diced tomato
Chopped onion
Queso cotija
Salsa
Directions
Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 12–15 minutes, until fork-tender. Drain and mash with salt and black pepper. Set aside.
Preheat the Blackstone griddle to medium-high heat (about 375°F) and add the oil.
Season the bistec with Chef Merito meat seasoning, cumin, and garlic powder. Add to the griddle and cook for 6–8 minutes, stirring occasionally, until fully cooked and slightly crispy on the edges. Push to the side and keep warm.
Lower one section of the griddle to low heat (about 300°F). Warm the tortillas for 10–15 seconds per side until flexible. Remove from the griddle.
Add a spoonful of mashed potatoes, cooked bistec, and shredded cheese to each tortilla. Fold into tacos.
Lightly oil the griddle and return the tacos to medium heat. Cook for 2–3 minutes per side until the tortillas are golden brown and crispy.
Remove from the griddle and top with sour cream, lettuce, tomato, onion, queso cotija, and salsa.
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