Preheat a large sauté pan over medium-high heat. Add a light drizzle of vegetable or avocado oil to pan.
Add ground meat, potatoes, onions, salt, black pepper, and Mexican oregano (if using).
Break meat apart as it browns and stir occasionally, allowing meat and potatoes to brown lightly. When the meat is no longer pink, reduce heat to medium-low and continue cooking until potatoes are tender.
Stir in desired amount of chipotle in adobo puree (see hints in blog post), if using.
Taste the meat/potatoes and add salt and pepper if needed. Set aside.
To toast the tortillas, lightly coat both sides with vegetable or avocado oil and place on a pan, under a low broiler for 1-2 minutes on each side. Tortillas will begin to brown and be crispy on the outside. (This can also be done in a sauté pan on the stove top.)
Place tortilla on a plate, spoon meat/potato mixture on top and add condiments (see list in notes below) as desired.