- Corn or vegetable oil, for frying and drizzling
- 4 6-inch corn tortillas Salt and pepper
- 3/4 cup ground beef chuck
- 1 small onion, finely chopped
- 2 jalapenos, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 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
In a small skillet, heat a thin layer of oil over medium-high. Add the tortillas one at a time; fry until golden and crispy, 1 to 2 minutes. Season with salt.
In a medium nonstick skillet, heat a drizzle of oil over medium-high. Add the beef and cook, breaking up with a spoon, until browned, about 5 minutes. Add half the onion and half the jalapenos, then the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion softens, about 5 minutes. Add the tomato paste and stir 1 minute. Add the stock, reduce the heat to low and let the meat mixture simmer while you make the salsa and sauce.
In a small bowl, mix the tomatoes and cilantro with the remaining onion and jalapeno; season.
In a small saucepan, heat the butter over medium. Add the flour; whisk 1 minute. Whisk in the milk and cook, whisking often, until thickened, about 2 minutes. Add the cheese; stir until melted.
Divide tortillas among plates. Top with the meat, cheese sauce, salsa, pickled jalapenos and sour cream.