Ingredients:

• 1 cup pee-wee yellow Idaho® potatoes, diced
• 4 tablespoons neutral cooking oil, divided
• 1 teaspoon cumin
• 1 ½ teaspoons salt, divided
• 8-10 corn tortillas, street taco size
• 1 cup leftover beef birria, or shredded beef, or carnitas, reheated
• ¼ cup cheddar or Monterey Jack cheese, shredded
• ¼ cup raw onion, chopped
• 2 tablespoons cilantro, minced
• ½ teaspoon jalapeño, seeded, stemmed, and minced
• 1 cup coleslaw mix
• 1 teaspoon lime-flavored olive oil, or neutral high-quality olive oil

Additional Toppings:

• Salsa, crema, and lime wedges

Directions:

1. Preheat the oven to 425°F. Line a baking sheet with foil.
2. Toss the diced potatoes in a bowl with 1 tablespoon of the cooking oil, cumin, and a teaspoon of salt.
3. Arrange on the baking sheet in a single layer. Roast the potatoes for 20-25 minutes, rotating as needed, for even, crispy brown potatoes. Set aside.
4. Meanwhile, heat a walled cast iron skillet over medium-high heat. Add 2-3 tablespoons of cooking oil and heat until the oil is shimmering on top.
5. When the oil is heated, add 2-3 corn tortillas to fry.
6. Fry each tortilla, flipping once, until golden brown and crispy.
7. Carefully remove the fried tortillas from the oil and drain them on a paper towel-lined plate.
8. Line the baking sheet with the fried tortillas.
9. Toss the leftover birria with the crispy potatoes, using tongs, pile a dollop onto the center of each fried tortilla.
10. Sprinkle the cheese evenly on top of each. Place the baking sheet in the oven and cook 2-5 minutes just until the cheese is melted.
11. In a small bowl, mix the onion, cilantro, and minced jalapeño Spoon a little of this mixture over the meat.
12. Mix the slaw with the flavored olive oil and the remaining ½ teaspoon salt.
13. Place a bit of the slaw mix on top of each garnacha.
14. Serve hot with additional salsa, crema, and lime wedges to enjoy.