Guadalajara Recipe

In a medium bowl whisk together mayonnaise and sour cream until smooth.

Add lime juice, garlic powder, cumin, salt and black pepper; whisk to combine.

If sauce is too thick for drizzling, whisk in water 1 tablespoon at a time until it reaches a pourable drizzling consistency (about 1–2 tbsp). Taste and adjust salt or lime as needed. Chill until ready to use.

Heat a large skillet over medium-high heat and add olive oil. When shimmering, add the chopped onion and cook 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes.

Stir in chili powder, cumin, smoked paprika, dried oregano, ground coriander, salt and pepper. Cook 1 minute to bloom the spices.

Add tomato paste and cook 1–2 minutes, stirring, to caramelize slightly.

Pour in the stock and apple cider vinegar. Reduce heat to medium-low and simmer 6–8 minutes until the mixture has thickened but remains saucy. Taste and adjust seasoning. Keep warm.

Toss the shredded house blend and cheddar together in a bowl. Keep covered and refrigerated until assembly.

If you prefer melted cheese on the finished item, preheat oven broiler or a skillet when ready to assemble and melt briefly (see Assembly).

If using store-bought pico de gallo, drain any excess liquid. For fresh pico, combine 1 cup finely diced tomatoes, 2 tbsp finely diced onion, 2 tbsp chopped cilantro, 1 tsp lime juice and pinch of salt.

Drain pickled jalapeños if needed. Shake excess liquid to prevent sogginess.

Shred lettuce finely and chill until ready to use. Keep sour cream for drizzle in a squeeze bottle or small bowl; thin with 1–2 tsp water or milk if needed to make a smooth drizzle.

Warm the tortillas or flatbreads in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Lightly brush or spray with oil/butter if desired.

If melting cheese: place warmed tortilla on a sheet pan, sprinkle about 1/4 cup of the cheese mixture in the center, and briefly broil 1–2 minutes until cheese melts and bubbles. Remove from oven.

Spoon 1/4 of the spiced beef (about 1/2 cup) onto each tortilla over the melted cheese (or directly onto warm tortilla if not melting).

Top beef with 2–3 tbsp pickled jalapeños, 2–3 tbsp pico de gallo, and a generous handful (about 1/2 cup) shredded lettuce.

Drizzle 2–3 tbsp of the white sauce over each assembled tortilla, then finish with a light zigzag of the reserved sour cream drizzle (about 1 tbsp). Sprinkle with chopped cilantro and serve with lime wedges.

Serve immediately while warm.