Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef, break it up with a spatula, and cook until browned, about 6-8 minutes. Drain any excess fat to avoid greasiness.

Reduce heat to medium. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook another minute until fragrant. Add taco seasoning, cumin, and smoked paprika, stirring well to coat the meat and aromatics, cooking for 1 minute to release flavors.

Pour in beef broth and tomato sauce. Cover and simmer on low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Season with salt and black pepper to taste. Remove from heat and let the filling cool slightly.

Warm the flour tortillas briefly in a microwave or dry skillet to make them pliable. Place a tortilla flat on a clean surface. Sprinkle about ¼ cup shredded cheese over one half of the tortilla, leaving a small border for folding.

Spoon 2-3 tablespoons of the meat filling over the cheese layer. Optionally, add a thin layer of heated refried beans or sliced pickled jalapeños for extra flavor and texture. Then sprinkle another ¼ cup of shredded cheese on top of the filling.

Fold the empty half of the tortilla over the filled side to create a semi-circle pocket. Gently press the edges to seal the pocket. Repeat this process for all tortillas and remaining filling.

Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Place 2-3 assembled pocket tacos seam-side down in the hot skillet. Cook for 3-5 minutes until the bottom is golden brown and crispy.

Carefully flip each pocket taco and cook for another 3-5 minutes on the other side, achieving a golden brown crisp and fully melted gooey cheese inside.

Transfer cooked tacos to a wire rack and keep warm in a low oven set to 200°F (95°C) while cooking remaining batches. Add more oil to the skillet as needed to prevent sticking.

Cut the pocket tacos diagonally in half and serve immediately with optional toppings such as sour cream, salsa, guacamole, chopped cilantro, shredded lettuce, and lime wedges for added freshness and flavor.

• Prepare Meat Filling Ahead: The meat filling can be cooked up to two days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling tacos.
• Freeze Assembled Pockets: Assemble the tacos completely, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top freezer bag and store for up to three months.
• Reheat Frozen Pockets: Bake frozen tacos at 350°F (175°C), adding 5-7 minutes extra to the normal cooking time until heated through and crispy.
• Reheat Refrigerated Pockets: For refrigerated pockets (up to three days), reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness and warmth.