Picadillo Filling for Tacos a la the Border Cookbook

Ingredients

• 1 md Baking potato parboiled
• 1/2 c Beef stock
• 1/2 ts Salt or more to taste
• 18 Corn tortillas
• Hot sauce and sour cream
• 3 tb Vegetable oil
• 2 lb Chuck roast ground to order
• 1 tb All-purpose flour
• 1 ts Dried oregano preferably
• 1 lg Onion minced
• Shredded lettuce chopped
• 1/2 ts Cayenne or chile de arbol
• Vegetable oil for pan4rying
• 6 Garlic minced