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"It's taco night, people!" says Rach. But this version, inspired by a taco she and John had when they were in LA, is a little different: It's hard shells filled with sharp cheddar, a crispy beef and mashed potato mixture, pickled red onions and sliced dill pickles. According to Rach, her mouth waters just explaining the combo. If you like, serve the tacos with black or pinto beans and rice. "It's a great dinner!"
Season steak with salt and pepper and coat with chipotle paste, granulated garlic and onion, oregano, pimenton, light brown sugar and broth or stock. Marinate several hours or overnight in the fridge.
Preheat oven to 350°F.
Bring marinated steaks to room temperature, then pat dry. Heat a cast-iron skillet or nonstick skillet over medium-high to high heat.
Coat pan lightly with canola oil. Cook beef 7 to 8 minutes, turning occasionally, then remove to cutting board and cool to room temperature. Reserve the skillet. Thinly slice the meat against the grain and heat skillet again, add sliced beef with its drippings and cook until crispy and browned.
Cover potato with water in a saucepan and bring to a boil. Add salt and cook potatoes until tender. Mash and combine with crispy beef.
Combine sliced red onion with the vinegar, white sugar and lime juice. Season with salt and pepper. Let stand for at least 10 minutes.
Arrange the taco shells on a parchment-lined baking sheet and fill them with cheese. Heat tacos in the preheated oven to toast them and melt the cheese. Fill the warm tacos with beef and potato filling, then top with pickled red onions and dill pickles.
Serve with rice and black or pinto beans.