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Ingredients (20)

• 1/4 teaspoon baking soda
• 8 ounce ground beef
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried paprika
• 1 1/2 teaspoon onion powder, or ½ cup finely chopped white onion
• 1/2 teaspoon garlic powder, or 1 tablespoon minced garlic (about 2 to 3 cloves)
• 2 tablespoon fresh cilantro, roughly chopped
• 1 (4-ounce) can diced green chilies
• 3 ounce good melting cheese, such as Colby or Monterey Jack, shredded (1 cup)
• 1 plum tomato, diced (½ cup)
• 12 (6-inch) corn tortillas, or 16 (4-inch) corn tortillas
• Neutral oil, such as vegetable, safflower, or grapeseed, for brushing
• Sliced avocado, for serving
• Sour cream, for serving
• Hot sauce, for serving
• Lime wedges, for serving
• Whole fresh cilantro sprigs, for serving

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Instructions (4 steps)

1. Heat the oven to 425°F with a rack in the top-third position. Dissolve baking soda in 1 tablespoon water in a large bowl. Add the ground beef, salt, spices, onion powder and garlic powder. Mix until thoroughly combined. Add the cilantro, chilies, cheese, and tomato, and mix gently until evenly distributed.
2. Wrap the tortillas in a damp paper towel and microwave until pliable, about 1 minute. Brush one side of each tortilla with oil and sprinkle lightly with salt. Place tortillas oil-side down on a parchment-lined sheet pan.
3. Divide the beef mixture between the tortillas, spreading across one half of the tortilla (the filling will be a scant ¼-inch thick). Fold the tortilla over the filling and press gently to create half-moons. If tortillas start to tear, re-wrap the tortillas in a damp paper towel and heat again until pliable. Bake until crisp and browned in places, about 18 minutes, flipping once halfway through.
4. Let cool slightly, then lift the top flap of each tortilla like a book and fill with your favorite toppings, such as sliced avocado, sour cream, and hot sauce. Serve warm with lime wedges and cilantro sprigs.

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