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.
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
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.
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