For the Beef Filling:

• 2 tbsp vegetable oil

• 1 1/2 lbs ground beef (80/20 or leaner)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• 1/2 tsp ground black pepper

• 1 tsp kosher salt (or to taste)

• 1/2 cup beef broth or water

• 1 tbsp tomato paste (optional)

For the Beans:

• 2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)

• 1/2 tsp cumin

• 1/2 tsp salt

• 2 tbsp reserved bean liquid or water

For the Red Chile Chimayo Sauce:

• 1/2 cup Chimayo red chile powder (or high-quality New Mexico red chile powder)

• 2 tbsp all-purpose flour

• 2 tbsp vegetable oil or lard

• 2 cloves garlic, minced

• 2 1/2 cups chicken broth (or vegetable broth)

• 1 tsp Mexican oregano

• 1/2 tsp ground cumin

• 1/2 tsp kosher salt

• 1 tsp honey or sugar

For Assembly:

• 8 large flour tortillas (10-inch)

• 2 cups shredded cheddar or Mexican blend cheese

• 1/2 cup chopped green onions (optional)

• 1/2 cup chopped cilantro (optional)

• Sour cream (optional)

• Shredded lettuce and diced tomatoes (optional)