Tiny tacos

Over medium-high heat in olive oil, add diced onions and the ground beef, then salt, chili powder, cumin, ground chipotle, garlic powder, black pepper, a pinch of oregano and a couple shakes of cayenne.

Brown the meat while breaking it into pieces as small as possible with a spatula.

Add a couple teaspoons of tomato paste and a splash of cold water; return to a simmer, reduce to medium-low and cook 15 to 20 minutes until most of the liquid has reduced.

Stir in minced jalapeno and cook about a minute; turn off the heat, taste for seasoning and cool to room temperature.

Stack two or three corn tortillas and punch out rounds with a two-inch cutter; arrange on a sheet pan.

Top each round with some of the cheddar and Monterey Jack, then about a teaspoon of taco meat, then more cheese, so the melted cheese holds the fold.

Bake at 350 degrees about three minutes until the cheese melts, then fold each in half; weigh down with a second sheet pan if they spring open.

Chill in the fridge about 20 minutes until firm.

Fry in a little oil over medium-high heat or higher a couple of minutes per side until the tortilla crisps and the cheese edges caramelize; drain on paper towel.

Serve on shredded lettuce with avocado, diced onion, a few spoons of salsa, a drizzle of sour cream, chopped cilantro and fresh lime.