For the Picadillo

2 tbsp extra virgin olive oil (EVOO)

1 to 2 lbs ground beef

3 potatoes, cubed

1 can green beans or fresh (optional)

1 small onion, chopped

2 garlic cloves, minced

3 tomatoes, diced

2 Serrano chiles, chopped

1 tsp kosher salt (adjust to taste)

1 tsp garlic salt

¼ tsp cumin

1 tsp oregano, rubbed between palms

1 tsp chili powder

3 tsp paprika

Pepper to taste

For the Flour Tortillas

4 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1 cup vegetable shortening

1 cup warm water

Heat olive oil in a skillet. Add cubed potatoes and cook until browned and tender. Remove and set aside.
In the same skillet, cook ground beef with garlic and onions until browned.
Stir in spices (kosher salt, garlic salt, cumin, oregano, chili powder, paprika, and pepper). Cook for a minute.
Add diced tomatoes and chopped Serrano chiles, cooking until the mixture thickens.
Return potatoes to the pan and simmer for 5 more minutes. Adjust seasoning if needed. Serve hot.

In a mixing bowl, combine flour, salt, and baking powder.
Add vegetable shortening and mix until the mixture becomes crumbly.
Gradually add warm water, stirring until a dough forms.
Let the dough rest inside a Ziploc bag for at least 1 hour.
Divide dough into small balls. Roll each into a flat circle and cook on a hot griddle.
Flip when bubbles appear. Cook until lightly browned on both sides.

Adjusting Spice Levels – Reduce or omit the Serrano chiles for a milder taste, or add more for extra heat.

Tortilla Dough Resting – Letting the dough rest for at least an hour helps create softer, more pliable tortillas.

Picadillo Consistency – If the mixture is too dry, add a splash of broth or water while simmering.

Serving Tip – Warm tortillas on a skillet before serving to enhance their flavor and softness.