New Take on Tacos

So once again looking for Cheap and Cheerful, Nourishing, Tasty, Kid Friendly Food

Consequently, I didn't add a lot of chili powder to the food
Bit tough on smaller mouths
I was inspired by a recipe, I found on the Bon Appetit site from Wes Avila, Guerrilla Tacos, Los Angeles

They may not recognise it as their recipe
But the base is there
Apparently they call the meat sauce Picadillo
I like that, so I will too
I should have bought more Taco Shells
All wolfed down so quickly

Ingredients
8 Servings
Picadillo
        1 tablespoon vegetable oil
        600 gms hamburger Mince
        1 large russet potato, peeled, cut into ½-inch pieces
        ½ medium red onion chopped
        1 shallot, finely chopped
        ½ red pepper chopped
        Sea salt, freshly ground pepper
        Chili powder as much as you like
        1 teaspoon ground cumin
        1 teaspoon garlic powder
        2½ cups chicken broth

Salsa And Assembly
        4 plum tomatoes
           ½  medium red onion sectioned
           ½ red pepper cut into 3
        3 garlic cloves in school
        1 red chili
        2 tablespoons white wine vinegar
        Kosher salt
 
Sour Cream Sauce for Topping       
        ½ small shallot, finely chopped
        1 cup sour cream
        2 tablespoons chopped chives
        2 teaspoons finely grated lemon zest
        1 tablespoon fresh lemon juice

A packet Hard taco shells, 
Grated cheddar, and cilantro
Avocado mashed with some S & P, lemon juice and little garlic 
(for serving)

Preparation
Prepare vege

 I like to par cook the potatoes first, just zap them in the micro wave for about 2 minutes

Picadillo
Heat oil in a large skillet over high.
Cook beef, breaking up with a spoon,
until browned all over but not totally cooked through, 6–8 minutes.
Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and cook potato, onion and shallot, in same skillet, stirring often, until tender 6–8 minutes;

season with salt and pepper.
Sprinkle in chili powder, cumin, and garlic powder and cook,
stirring, until fragrant, about 1 minute.

Add broth and beef along with any accumulated juices.
Bring to a simmer and cook, stirring and scraping up brown bits,
until liquid is evaporated and potato is tender, 12–15 minutes;
season with salt and pepper.
Transfer to a medium bowl, cover, and let sit until ready to serve.

Salsa
Heat oven to 200C
Place Tomato, chili, garlic cloves, onion red pepper on a baking sheet
Toss with a little olive oil
Roast about 8-10 minutes

Remove and cool a little
Take off the skins from the pepper tomatoes and chili
also remove seeds from chill

Put everything into a blender making sure you scrape all the juices from the pan
Blitz to make a sauce

Sour Cream for Topping
Whisk shallot, sour cream, chives, and lemon zest and juice in a small bowl;
season with salt.

Spoon warm picadillo into shells.
Top with cheddar, salsa, avocado, cilantro, and a dollop of lemon sour cream