Preheat and prep: Heat the oven to 200°C/400°F. Lightly oil a 23 x 33 cm (9 x 13 inch) baking dish. Warm tortillas briefly in a microwave or dry pan until pliable.

Cook the aromatics: In a large skillet over medium heat, add a drizzle of oil. Sauté the onion with a pinch of salt for 3–4 minutes until softened. Stir in the garlic for 30 seconds.

Brown the beef: Add the beef mince and break it up with a spoon. Cook until no pink remains and the edges start to brown, 5–7 minutes. Spoon off excess fat if needed.

Season it right: Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and black pepper. Toast the spices for 30 seconds.

Build the saucy base: Add the tomato paste, green chilies, and beef stock. Simmer 3–4 minutes until thick and cohesive. Taste and adjust seasoning. If you like heat, add a pinch of cayenne.

Roll the taquitos: Spread about 2 tablespoons of beef mixture down the center of a tortilla. Sprinkle with a little cheese. Roll snugly and place seam-side down in the baking dish. Repeat, nestling them close together.

Top and bake: Spoon salsa across the middle of the taquitos, leaving some edges exposed so they crisp. Scatter the remaining cheese over the top.

Bake to bubbly: Bake 15–20 minutes until the cheese is melted and the tortillas are golden at the edges. For extra crisp, broil for 1–2 minutes at the end. Keep an eye on it.

Finish and serve: Let it rest 5 minutes. Top with dollops of sour cream or a quick lime-yogurt drizzle, chopped coriander, spring onions, and a squeeze of lime. Serve warm.