Six flours tortues One onion sliced; two crushed garlic cloves One ½ lb (675 g). Ground beef; two tablespoons (30g) Tomato paste one teaspoon salt half teaspoon Black pepper ¼ teaspoon Red Chili flakes
½ teaspoon of cumin 1 teaspoon The powder paprika One teaspoon Oregano
Eight ounces, or 225 grams Cheffe cheese cheddar For taste, cilantro 3–4 tablespoon Oil—three teaspoons Meat or beef stock
Warm two teaspoons of oil in a big skillet or pan. Sauté chopped onion over low heat for four to five minutes. Sauté smashed garlic for one to two minutes.
Add the ground beef; simmer and break apart for six to seven minutes. Add tomato paste and spices; simmer for two minutes. Stirring, add water or beef stock; cook for three to four minutes. Turn off the burner.
Set a big skillet over medium-low. On one side of every tortilla, brush one teaspoon of oil.
On the unoiled side, scatter roughly two tablespoons of shredded cheese. Add some of the meat mixture; then, cilantro; then, additional cheese. Invert the tortilla over.
Fold the tortilla and place on the heated pan; cook for around two minutes on each side until cheese melts and browning results.
Cut into wedges; present alongside your preferred dipping sauce or guacamole.