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1
Peel and cut potato into half-inch cubes and set aside.
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2
Dice onion.
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3
Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point.
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4
Add onion and saute a few minutes until it begins to brown.
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5
Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point.
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6
Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to *slightly* caramelize and the liquid has evaporated.
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7
Remove from heat and quickly take out all but three tablespoons of the fat.
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8
Replace pan to high heat, pushing meat to sides so fat is heating in the middle.
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9
In quick succession, stir in first the cumin powder agitating briefly, followed by the diced potatoes stirring first to coat with oil, then mixing with the meat.
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10
Reduce heat to very low and cover tightly.
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11
Allow to cook, covered, for 5 to 10 minutes, checking and stirring once or twice to prevent burning and to see that the potatoes have finished.
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12
Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed.
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13
Heat tortillas in a very hot dry pan.
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14
Roll 3-4 tablespoons of filling into each one adding jalapenos as desired.
