Tacos a la Mexicana (Discada)

Instructions

1. Dice the potatoes into small pieces and set aside
2. Cut the sizzle steak into bite-sized pieces
3. Slice the hot dogs into rounds or bite-sized pieces
4. Mince the garlic cloves and prepare the chille peppers in adobo sauce
5. Dice the Roma tomatoes, finely chop the onion and jalapeños, and chop the cilantro
6. Heat a large skillet or griddle (discada) over medium-high heat
7. Add the diced potatoes first and cook until they start to soften, about 5-7 minutes
8. Add the sizzle steak pieces to the skillet and cook until browned
9. Add the lean ground beef and cook until no longer pink
10. Add the chorizo and hot dog pieces, breaking up the chorizo as it cooks
11. Stir in the minced garlic and chille peppers in adobo sauce
12. Season the mixture with chili powder, black pepper, oregano, and ground cumin
13. Add the diced tomatoes, chopped onion, and jalapeños to the mixture
14. Add El Pato hot tomato sauce and stir well to combine
15. Cook for another 5-10 minutes until all ingredients are heated through and flavors are combined
16. Season with salt and garlic salt to taste
17. Stir in the chopped cilantro just before serving
18. Serve in warm tortillas with your favorite taco toppings