Wash the produce
Rinse the Roma tomatoes, white onion, cilantro, yellow onion, garlic, and a lime under cool water, then pat everything dry so your salsa stays fresh and your beef browns properly instead of steaming.
Chop and mince
Dice the yellow onion, finely dice the white onion, dice the tomatoes, finely chop the cilantro, and mince the Garlic Cloves. Cut the lime and squeeze out the Lime Juice you'll need for both the sauce and the pico. Keep the vegetables for the pico in one pile and the onion and garlic for the beef in another so cooking goes smoothly.
Blend the sauce
Add the Sour Cream, Mayonnaise, Chipotle Peppers In Adobo Sauce, Honey, some of the minced garlic, Black Pepper, Cumin, Paprika, Salt, and some lime juice to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides if needed. Set the honey chipotle sauce aside while you make the rest of the tacos.
Mix the pico
In a medium bowl, combine the diced tomatoes, diced white onion, chopped cilantro, the remaining lime juice, a pinch of salt, and a little black pepper. Stir well, then let the pico de gallo sit so the flavors can meld while you cook the filling.
Heat the skillet
Place a large skillet over medium heat and add Avocado Oil. Let the oil heat until it looks loose and shimmery; the pan should be properly hot before the onion goes in.
Cook the beef
Add the diced yellow onion to the hot skillet and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the Ground Beef (80/20) and break it up with a spoon into small crumbles. Cook until mostly browned, then stir in Tomato Paste, Beef Stock, Chili Powder, Oregano, Garlic Powder, and Cayenne Pepper (optional) if you want extra heat. Keep cooking, stirring often, until the beef is fully cooked, the liquid has reduced, and the mixture looks rich and saucy, about 8 to 10 minutes. Taste and adjust with a little more salt or pepper if needed, then take the skillet off the heat.
Fill and fold
Lay out the Mini Tortillas. On one half of each tortilla, sprinkle a thin layer of Mozzarella (shredded), spoon on 2 to 3 tablespoons of the beef filling, then add a little more mozzarella on top. Fold each tortilla over into a half-moon and press gently so the filling stays evenly spread and the edges line up.
Crisp and serve
Wipe out the skillet if needed, add a small splash of avocado oil, and heat it over medium-low. Cook the folded tacos in batches, pressing lightly with a spatula, until the first side is golden and crisp, then flip and cook the second side until crisp and the cheese has melted. Transfer them to a plate, carefully open each taco slightly, and fill with pico de gallo and a drizzle of honey chipotle sauce. Serve right away while hot, crunchy, and melty.
