Steak and queso crunchwrap sliders

Mix chipotle chili powder, cumin, onion powder, garlic powder, salt, pepper and a shot of oil into a thick paste; coat the skirt steak and set aside (up to an hour ahead if there is time).

Mix 1 cup masa with a pinch of kosher salt and about three quarters of a cup of warm water, first with a spatula then by hand, until the dough does not stick to the fingers. Cover with a towel.

Pico de gallo: finely dice white onion, add Roma tomato, cilantro, lime juice, salt, pepper and a touch of cumin; mix.

Creamy chipotle: mix mayo, sour cream, minced chipotles to taste, lime juice, salt and pepper.

Green chili queso: melt 1 tbsp butter in a warm pot, stir in garlic paste, then 1 tbsp flour.

Whisk in milk a little at a time to keep it smooth, then add Hatch green chilies, salt and pepper.

Add Monterey Jack and white cheddar a little at a time, back and forth, to keep it from being lumpy.

Roll a small ball of masa round, press between parchment in a tortilla press.

Cook the tortillas in a pan on medium until they colour, flip, go back and forth until they start to puff.

Fry the small tortillas in a little oil in a hot pan, flipping, until crisp and just colouring; they crisp more out of the pan. A hot oven is an alternative.

Grill the steak on a hot grill to medium-rare, turning a couple of times (about 100 after two and a half minutes); rest a few minutes.

Slice the steak against the grain into small bites.

Cut flour tortillas down to bowl size and warm briefly on the flat top to make them pliable.

Layer creamy chipotle, pico, a halved tostada and steak on each tortilla; fold the edges over.

Set seam side down on the flat top until sealed and crisp, about 30 seconds, flip and colour the other side.

Serve with the green chili queso for dipping.