Beef Picadillo - Rick Bayless

Ingredients

• 2 tablespoons vegetable or olive oil
• 1 1/2 pounds ground beef (I like 80% lean)
• 1 large white onion, chopped into ¼-inch pieces
• 2 medium (8 ounces total) white- or red-skin boiling potatoes, peeled if you wish, cut into pieces a little smaller than ½ inch
• Salt
• 4 garlic cloves, finely chopped
• 2 teaspoons Mexican oregano
• 1 teaspoon cumin, preferably fresh ground
• 1 teaspoon black pepper, preferably freshly ground
• 1 tablespoon Worcestershire sauce (salsa inglesa in Mexico)
• 1 15-ounce diced tomatoes (preferably fire-roasted), undrained
• 3 to 4 pickled jalapeños, stemmed, seeded and finely chopped
• 1/2 cup chopped green olives (Manzanillos are common in Mexico) (optional)
• 24 warm corn tortillas,
• About 1 1/2 cups salsa (I like the Roasted Tomatillo Salsa OR a bottle of Mexican hot sauce (like Tamazula, Valentina or Búfalo)
• About a cup (about 4 ounces) crumbled Mexican queso fresco or other garnishing cheese like salted pressed farmers cheese, mild goat cheese or feta.
• guacamole sencillo