Tacos a la Mexicana (Discada)

Steps

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1. 1
   Heat oil in a large pan or wok over medium-high heat until hot.
   ≈0:06
2. 2
   Add diced potatoes to the hot oil, season with garlic salt, and cook for 5–7 minutes until tender.
   ≈0:12
3. 3
   Push potatoes to the side, add sizzle steak, season with black pepper, chili powder, oregano, cumin, and salt, and cook for about 5 minutes until done.
   ≈0:26
4. 4
   Push the steak aside, add ground beef and chorizo, break them apart, and cook for about 7 minutes until fully cooked.
   ≈0:47
5. 5
   Push meats aside, allow rendered fat to collect in the center, add hot dogs, and cook for about 3 minutes.
   ≈1:01
6. 6
   Remove some of the grease, add minced garlic, chiles in adobo, diced tomatoes, onion, and jalapeños, mix well, and cook for about 3 minutes.
   ≈1:15
7. 7
   Mix everything together, add hot tomato sauce and cilantro, and cook for a few more minutes until flavors blend.
   ≈1:27
8. 8
   Dip corn tortillas in the reserved fat from the pan to warm them, then fill with the cooked meat mixture.
   ≈1:40