Prepare the seasoning mix: In a small bowl, combine the ground cumin, smoked paprika, dried oregano, chilli powder, garlic powder, and a generous pinch of salt and pepper. Set it aside. The aroma of the spices mingling together is wonderfully warm and earthy.

Cook the aromatics: Place a large frying pan or skillet over a medium-high heat and add the olive oil. Once the oil shimmers, add the diced onion. Cook, stirring occasionally with a wooden spoon, for about 4-5 minutes until the onion turns soft and translucent and begins to catch a little colour at the edges.

Brown the beef: Add the minced beef to the pan, breaking it up with your spoon. Let it cook undisturbed for about 2 minutes to get a good sear – you’ll hear a satisfying sizzle. Then, stir it well and continue cooking for another 4-5 minutes, until the beef is browned all over and no longer pink. You’ll see the colour shift from raw pink to a rich, cooked brown.

Bloom the spices: Add the minced garlic and your prepared seasoning mix to the pan. Stir everything together continuously for about 30 seconds. The smell at this point is intoxicating – the spices will bloom and release their essential oils, becoming deeply aromatic.

Simmer the filling: In a small jug, whisk together the beef stock and tomato purée until smooth. Pour this mixture into the pan, along with the apple cider vinegar. Stir well to combine, scraping up any browned bits from the bottom of the pan – that’s where a lot of the flavour lives. Bring the mixture to a gentle simmer. You should see small, lazy bubbles breaking the surface.

Reduce and finish: Let the beef simmer uncovered for 5-7 minutes, stirring occasionally. The liquid will reduce and thicken into a glossy, clingy sauce that coats the meat. The texture should be moist and rich, not soupy. Taste and adjust the seasoning with more salt or chilli powder if needed. Take the pan off the heat and let it rest for a couple of minutes.

Warm the tortillas and serve: While the beef rests, warm your tortillas. You can do this in a dry frying pan over a medium heat for about 30 seconds per side, or wrap them in foil and place in a low oven for 5 minutes. They should be pliable and slightly charred in spots. Fill each tortilla with a generous spoonful of the beef and let everyone add their chosen toppings.