Brown the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Once mostly browned, drain off any excess grease.

Season: Reduce the heat to medium. Add the Adobo, cumin, Sazón seasoning, chili powder and pepper. Stir well to coat the beef.

Add Aromatics: Add the diced onion and minced garlic to the skillet. Sauté for 5-7 minutes, until the onion softens and becomes translucent.

Finish the Filling: Stir in the tomato paste and the broth. Cook until the liquid has mostly reduced and the mixture is rich and savory. Stir in a few dashes of hot sauce (optional) and remove from heat.

Prep the Tacos: Lay out a single tortilla. Scoop a few spoonfuls of the ground beef filling onto one half of the tortilla.

Add Cheese: Top the beef filling generously with a handful of shredded cheese. Fold the tortilla over. Gently press the edges to secure. Repeat for all tacos.

Heat the Oil: Heat the neutral oil in a clean large skillet over medium-low heat. You need enough oil to lightly coat the bottom of the pan.

Fry the Tacos: Place 2-3 tacos into the hot oil. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy.

Create the Cheese Crust: As the tacos cook, any cheese that spills out will melt onto the hot pan, creating a crispy cheese crust. Use a spatula to gently press the edges of the taco into the melted cheese skirt.

Drain: Once golden and crispy on both sides, remove the tacos and place them on a plate lined with paper towels to drain excess oil.

Top and Serve: Open the tacos and drizzle the inside generously with creamy jalapeno and extra hot sauce to taste. Garnish with a sprinkle of fresh cilantro and serve immediately with a lime wedge.