TACO FILLING
COOK. In an extra large skillet, heat oil over medium-high heat. ADD potatoes. Cook 10 minutes, turning occasionally and adding chopped onion and garlic the last 5 minutes.
BLEND. While the potatoes are cooking, warm vegetable broth and transfer to a blender. Add chili peppers, oregano, cumin, cilantro and salt. Blend until smooth.
COMBINE. Add broth mixture to potatoes in the extra large skillet. Simmer uncovered for 15 minutes or until potatoes are tender and liquid reaches a thick sauce like consistency. Lower heat and cover the pan for another 10 minutes, stirring occasionally. Note: If sauce is not as thick as you would like, add a bit of cornstarch or arrow root and mix well.
SERVE. Serve on warm tortillas with all the fixings.
ENJOY!