Tiny Tacos

In a cast iron skillet over medium-high heat, add olive oil, diced onion, and ground beef. Season with salt, chili powder, cumin, chipotle pepper, garlic powder, black pepper, oregano, and cayenne. Break the beef apart with a spatula, mixing in the spices thoroughly. Cook until the beef is browned and finely crumbled, approximately 5-7 minutes.

Stir in tomato paste and water, bringing the mixture to a simmer. Reduce heat to medium-low and cook until most of the liquid has been reduced, about 15-20 minutes. Stir in the minced jalapeno peppers and cook for an additional minute. Remove from heat, taste, and adjust seasoning as needed.

Preheat the oven to 350 degrees F (175 degrees C).

Stack 2-3 corn tortillas at a time and use a 2-inch round pastry cutter to cut out 4 small circles from each stack, yielding 60 circles in total. Arrange the circles in a single layer on baking sheets, spacing them about 1/2 inch apart.

Combine the Monterey Jack and Cheddar cheeses in a bowl. Place a small amount of cheese on each tortilla circle, using the pastry cutter as a guide to prevent spillage. Repeat with the remaining tortillas and cheese. Top each cheesy base with approximately 1 teaspoon of the taco beef mixture, followed by another teaspoon of the cheese mixture.

Bake in the preheated oven until the cheese is melted and bubbly, around 3 minutes.

Remove the baking sheets from the oven. Carefully fold each tortilla in half, being mindful not to press out the filling. Allow the tacos to cool slightly for a few minutes, then transfer them to the refrigerator to chill until firm, about 20 minutes.

Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as needed, pan-fry the tacos until they are crispy, heated through, and the edges are lightly caramelized, approximately 2 minutes per side. Transfer the finished tacos to a paper towel-lined plate to drain excess oil.