Serves: 4
Total Calories: 163

Basic Corn Tortilla Dough
1 medium potato, peeled and diced (about 1/2 inch)
1 1/2 tablespoons vegetable oil or olive oil
1/2 medium onion, finely chopped
8 ounces thinly sliced pork loin or pork sirloin (1/4 inch)
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1 cup red salsa, purchased or homemade
crumbled cotija cheese or substitute mild feta cheese

1. Prepare 4 fresh corn tortillas. Heat a medium dry skillet or Mexican comal (skillet) over medium-high heat. Put 1 tortilla on the pan. Cook until it loosens easily from the pan, about 45 seconds. Turn and cook 40 seconds. Remove from the pan and pinch up a .-inch edge all around. Return to the pan, flat side down. Cook 35 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining tortillas. Stack, covered, on the same plate.

2. Put about 1 cup of water in a small saucepan, add the potato and bring to a boil. Cook until tender, about 4 minutes. Drain and reserve in a bowl. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Cook the onion, stirring, until it starts to brown, about 3 minutes. Transfer to a plate.

3. Cook the steak in the same pan until browned on both sides and just cooked through, 2 to 3 minutes on each side. Remove the meat to a cutting board and chop coarsely.

4. Return the meat, onion, and potato to the pan. Add the remaining 1/2 tablespoon of oil, salt and oregano. Cook, stirring, 2 minutes. To assemble, spread 2 tablespoons of the salsa on each picadita. Top each with about 3 tablespoons of the meat mixture. Sprinkle with cheese. Serve at once, with additional salsa.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 163
Calories from Fat: 68

More Recipes from the 1,000 Mexican Recipes Cookbook:
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Banana Breakfast Burritos
Banana and Mandarin Fruit Cup
Bean and Melted Cheese Sandwiches
Beef and Cheese Quesadillas
Black Bean Omelet
Breakfast Bean and Cheese Tacos
Breakfast Fruit Plate
Breakfast Tacos with Potatoes and Chorizo
Cactus Omelet
Crisp Rolled Tortillas with Ham
Divorced Eggs
Egg and Tortilla Casserole
Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
Eggs with Ham, Tomatoes, and Peppers
Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
Mexican Scrambled Eggs
Pineapple Boats
Poached Eggs in Tomato Chile Sauce
Potato Masa Cakes with Spicy Pork
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