1. 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. 2. Season with salt. 3. In medium nonstick skillet, heat a drizzle of oil over medium-high heat. 4. Add the beef and brown for about 5 minutes. 5. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. 6. Cook until the onion is softened, about 5 minutes. 7. Stir in the tomato paste for 1 minute. 8. Add the beef stock and lower the heat to a simmer. 9. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. 10. Season the salsa with salt. 11. Heat the butter in a small saucepan over medium heat. 12. Whisk in the flour for 1 minute. 13. Whisk in the milk and cook to thicken, about 2 minutes. 14. Stir in the cheese to melt. 15. Place a tortilla on each dinner plate. 16. Cover with meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapenos and sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
