Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-6 minutes, until the beef is nicely browned all over. This browning step is where so much of the flavour comes from. Once browned, carefully drain off any excess fat.

Toast the Spices: Add the smoked paprika, ground cumin, and dried oregano to the pan. Stir everything together and cook for about 60 seconds until the spices are fragrant. This step, known as blooming, really wakens up their flavour.

Build the Sauce: Stir in the chipotle paste, followed by the tin of chopped tomatoes, beef stock, and light brown sugar. Give it all a good stir and season generously with salt and freshly ground black pepper.

Simmer to Perfection: Bring the mixture to a gentle bubble, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. What works best for me is simmering without a lid, as this allows the sauce to reduce and thicken beautifully, clinging to every piece of mince.

Prepare the Tortillas: While the beef is simmering, prepare your toppings and warm the tortillas. You can warm them for a few seconds in a dry frying pan, in the microwave, or wrapped in foil in an oven preheated to 180°C (160°C fan) for about 10 minutes.

Assemble and Serve: Once the beef filling is thick and rich, give it a final taste and adjust the seasoning if needed. Spoon the spicy beef mixture into the warm tortillas and serve immediately, letting everyone add their own favourite toppings.