Crisp beef burrito

Cook the finely diced yellow onion in a little oil until super caramelized and medium brown, a few minutes.

Add the pound of ground beef and cook.

Add tomato paste and garlic, then salt, pepper, cumin and chipotle chili powder, and mix in.

Add a little beef broth, turn up the heat and cook until most of the liquid has evaporated or been absorbed.

Kill the heat, take it off and let it cool.

Move the beef to a bowl and mix in the orange and white cheddar.

For the dipping sauce, mix sour cream, green salsa, a pinch of chipotle chili powder, lime juice and a pinch of salt.

Mix flour with water to a paste like thick pancake batter, to seal the burritos.

Cut a flat edge off the bottom of each tortilla; lay the beef across, not too thick, and roll tight, sealing the edge with the paste.

Stuff more filling into the open ends.

Heat the oil to 355 degrees and fry the burritos, turning, a couple of minutes until crisp and browned; the filling is already cooked.

Lift onto a rack to drain; serve with the dipping sauce.