In a medium bowl combine masa harina and salt. Add warm water and vegetable oil gradually while stirring with a spoon or your hand until a soft, slightly tacky dough forms. Dough should feel like playdough — neither crumbly nor sticky. If too dry add up to 2 tbs more water; if too sticky add 1 tbs masa harina at a time.

Rest the dough

Cover dough with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes to hydrate.

Form and cook tortillas

Divide dough into 12 equal pieces (about 2 tablespoons each) and roll into balls. Heat a cast-iron skillet or comal over medium-high heat until very hot. Press each ball between two pieces of parchment or in a tortilla press lined with plastic to make 6–7" round tortillas. Peel and transfer to the hot skillet. Cook 45–60 seconds per side until brown spots form and edges lift, flipping once. Keep warm wrapped in a clean kitchen towel.

Filling — Spicy shredded beef (Bandito-style)

Season and sear the beef

Pat the chuck roast dry and season evenly with kosher salt, black pepper, smoked paprika, cumin and oregano. Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add roast and sear on all sides until well-browned (3–4 minutes per side). Remove roast and set aside.

Sauté aromatics

Reduce heat to medium, add chopped onion to the pot and sauté 4–5 minutes until softened and translucent. Add minced garlic and chopped chipotle peppers; cook 30–45 seconds until fragrant.

Braise the beef

Add the seared roast back to the pot. Pour in fire-roasted diced tomatoes and beef broth. Add lime juice and brown sugar, scraping any browned bits from the bottom of the pot. Bring mixture to a simmer, then reduce heat to low, cover and braise gently for 2.25–2.5 hours until beef is fork-tender (alternatively, transfer to a 300°F/150°C oven for the same time or cook in a slow cooker on low for 6–8 hours).

Shred and finish

Remove beef to a cutting board, shred with two forks into bite-size pieces. Skim fat from the cooking liquid and return shredded beef to the pot with about 1 cup of the reduced braising liquid (adjust to desired moisture). Stir in chopped cilantro and adjust seasoning with salt, pepper or a squeeze more lime if needed. Keep warm until assembly.

Toppings & assembly

Prepare toppings

Have shredded cheese, pickled red onions, sliced jalapeños, crumbled cotija, smoky crema and lime wedges ready. If pickled red onions are not prepared, quick-pickle thinly sliced red onion in 1/2 cup vinegar, 1 tbs sugar and 1 tbs salt for 15–20 minutes.

Assemble Bandito Eddies

Lay a warm tortilla on a plate. Spoon about 2–3 tbs of the spicy shredded beef onto the tortilla (adjust to preference). Sprinkle 1–2 tbs shredded Oaxaca/Monterey Jack cheese. Add a few pickled red onions, 1–2 slices jalapeño, and a pinch of crumbled cotija. Drizzle with smoky crema and a squeeze of lime. Garnish with fresh cilantro leaves. Repeat for remaining tortillas.

Optional finish

If you prefer melted cheese, place assembled tortillas briefly under a broiler or on the hot skillet, cheese-side up, just until cheese melts (30–60 seconds). Serve immediately with salsa verde or hot sauce on the side.