• 4Servings


  • Corn or vegetable oil, for frying
  • 4 6 inches corn tortillas
  • Salt and pepper
  • 3/4 cup ground beef chuck
  • 1 small onion, finely chopped
  • 2 jalapeno chile peppers, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder (about a scant palmful)
  • 1 teaspoon ground cumin (about 1/3 palmful)
  • 1 teaspoon ground coriander (about 1/3 palmful)
  • 1 tablespoon tomato paste
  • 1/4 cup beef stock
  • 2 plum tomatoes, seeded and finely chopped
  • A small handful cilantro, finely chopped
  • 1 1/2 tablespoons butter
  • 1 tablespoon flour
  • 2/3- 3/4 cup milk
  • 1 1/2 cups shredded yellow cheddar
  • 1/4 cup pickled jalapeno slices, drained
  • Sour cream, for garnishing


Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium-high heat until golden and crisp. Season with salt.

In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa with salt.

Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.

Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream.