Pick if you want regular tortillas or sourdough discard tortillas.
Mix all the ingredients for the tortilla dough. Start with about ¾ of the water.
Knead the dough and use as much water as needed to get a tacky but not sticky dough.
Rest the dough until you make the tacos.
Make the taco seasoning
Mix all the ingredients for the taco seasoning.
Leave it until you prepare the meat.
Prepare the mini tortillas
Divide the dough into 40 gram (about 2 tablespoons) balls.
Heat a cast-iron skillet to high heat. I set it to 210°C/410°F on my PolyScience The Control °Freak.
Press a dough ball flat in the tortilla and press between two pieces of parchment paper.
Put in on the skillet and fry until it gets brown spots underneath, about 1 to 3 minutes.
Then flip it over and finish frying on the other side. Put the tortillas in a clean dishtowel in a stack; they stay warm and soft until serving them.
You can also put the tortillas in your proofer or an oven set to low temperature to keep them warm. Keep them in the dishtowel.
Prepare the meat
Heat a cast-iron skillet to medium-high heat. Heat about 2 tablespoons of vegetable oil on the pan.
Fry the red onion and garlic until softened and fragrant.
Then add the meat to the pan and brown it.
While the meat is browning, prepare all the toppings. So shred some lettuce and cheese, dice some tomatoes and cucumbers, and get the salsa out of the fridge.
Once you've browned the beef, pour the entire spice mixture over the meat and mix well.
Assemble the tacos
Put everything on the table and let your diners assemble their tacos after their preference. There should be enough food for 3 to 4 people depending on how hungry they are.