Step 1

Mince about 1 cup of white onion. Put in a small bowl and set aside.

Step 2

Mince 3 cloves of garlic and set aside.

Step 3

Chop 1 large heirloom tomato - enough for about ½ cup. Season with salt and pepper to taste.

Step 4

Chop 1 avocado (after removing the skin and pit). Season with salt and pepper to taste.

Step 5

Combine the chopped avocado, tomato, garlic, and about ¼ cup of the minced onion in a small mixing bowl. Gently stir, being careful not to mash the avocado or tomato. You just want to mix them up a bit. Set the bowl aside.

Step 6

Shred about ½ cup of Oaxaca cheese.

Step 7

Shred about ½ cup of Monterey Jack cheese.

Step 8

Mix the shredded Oaxaco and Montery Jack cheeses in a small mixing bowl.

Step 9

Add about 3 tablespoons of olive oil to a large pan and heat on medium.

Step 10

Stir in remaining minced onion. Cook until it just starts to brown.

Step 11

Add 1 pound of ground beef, stirring frequently until it's mostly browned.

Step 12

Stir in 8 ounces of tomato paste.

Step 13

Stir in about 6 tablespoons of chili powder. Mix well. Continue cooking for another minute or so.

Step 14

Stir in 1 teaspoon of cayenne pepper. Mix well. Cook for a couple more minutes, adding salt and pepper to taste. Remove from heat and put the beef mixture in a small bowl.

Step 15

Heat some lard in a large straight-sided pan - you want to use enough so you have about the thickness of a tortilla when the lard is "melted".

Step 16

Add a spoonful of beef mixture and a pinch of the shredded Oaxaca/Monterey cheese to a corn tortilla. Place the tortilla in the pan, and cook just long enough to let it crisp up a bit.

Step 17

Fold the tortilla over itself like an omelette. Cook a little while longer, then flip over and cook the other side. You want both sides to be golden brown.

Step 18

Repeat until you've used up all the beef mixture. (It might help to keep the cooked tacos warm in the oven until they're all done).

Step 19

Finally, open the cooked tacos and add tomato/avocado mixture and shredded cheese. Garnish with fresh cilantro and enjoy!