- Corn or vegetable oil, for frying
- 4 corn tortillas (6 inches)
- Salt and pepper
- ¾ cup ground beef chuck
- 1 small onion, finely chopped
- 2 jalapeño chile peppers, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. chili powder (about a scant palmful)
- 1 tsp. ground cumin (about ⅓ palmful)
- 1 tsp. ground coriander (about ⅓ palmful)
- 1 tbsp. tomato paste
- ¼ cup beef stock
- 2 plum tomatoes, seeded and finely chopped
- A small handful cilantro, finely chopped
- 1 ½ tbsp. butter
- 1 tbsp. flour
- About ⅔ to ¾ cup milk
- 1 ½ cups shredded yellow cheddar
- ¼ cup pickled jalapeño 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 jalapeño, 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 jalapeño 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 jalapeños and sour cream.