Preheat a griddle or pan over high heat until smoking. Add the ground beef and flatten into a thin layer to maximize browning surface area. Allow to sear undisturbed for 3-4 minutes.

Once the beef has developed deep browning, scrape and flip it with a spatula. Season with about half of the taco seasoning or salt you think you need.

Using a spatula or potato masher, break up the beef into a crumbly, pebble like texture as it continues to brown. Once the texture is where you want it, deglaze the pan with a splash of beef broth to add some moisture back into the meat.

Taste and adjust with more taco seasoning and salt until you’re happy with the flavor. Turn off the heat and set aside.

Heat up the beef broth (in the microwave or on the stove). Mix in all additional ingredients to taste, starting with small amounts and increasing until you are happy with the flavor.

• Dial the spiciness with the hot sauce, the aroma with the spices, and the taste balance with lime, salt, or msg.

Garnish with diced onion and cilantro.

Add a thin layer of oil to a hot griddle and lay down the corn tortillas. Onto each tortilla, spread about 20g of grated cheese onto a thin later (allow some to hang off the edge of the tortilla and get crispy).

Once the cheese starts to melt, add 50g of seasoned beef to each tortilla before folding them in half. Continue searing until both sides are lightly crisped, the tortilla is browned, and any melted cheeses coming out from the edges begins to crisp.

Transfer cooked tacos to a plate and serve with the warm dipping broth, and extra onions, cilantro, or lime if desired.