Tacos Ahogados - Submerged Tacos with Shredded Beef and Potatoes

Steps

1. 1
   Cook 5 potatoes in boiling water, cut in halves to speed up the cooking time.
2. 2
   In separate pots, simmer the tomatoes and chiles de árbol until tender.
3. 3
   Slice the red onion into rings and soak in a bowl with salt, white vinegar, and warm water to mellow the flavor.
4. 4
   Heat lard in a pan, sauté diced onion and add the cooked potatoes with salt. Mash the potatoes with a glass until flattened.
5. 5
   Grind the cooled chiles de árbol in a mortar with onion and garlic, salt, and a little water until thick and paste-like.
6. 6
   Grind the cooled tomatoes with cumin, oregano, black pepper, salt, and water until thin and soupy for the tacos to be submerged in.
7. 7
   Spread the mashed potato mixture onto corn tortillas and fry in hot oil until golden brown on both sides.
8. 8
   Arrange the fried tacos on a plate and top with shredded beef, shredded cabbage, and pickled red onion slices.
9. 9
   Pour the tomato broth over the tacos to submerge them. Add a small amount of the chile paste to taste, as it is very spicy.