Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef, break it up, and cook until browned, about 6-8 minutes. Drain off any excess fat to keep the filling lean and flavorful.

Reduce the heat to medium and add the chopped onion to the skillet. Cook until softened, approximately 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the taco seasoning, ground cumin, and smoked paprika, cooking for 1 more minute to release their flavors.

Pour in the beef broth and tomato sauce. Cover and let the mixture simmer gently on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and black pepper to taste. Remove from heat and let the filling cool slightly before assembling tacos.

Warm the tortillas slightly in the microwave or a dry skillet to make them pliable and easy to fold. Lay one warmed tortilla flat and sprinkle about ¼ cup of shredded cheese over half of it, leaving a small border around the edge.

Spoon 2-3 tablespoons of the prepared meat filling over the cheese. If desired, add a thin layer of heated refried beans or a few slices of pickled jalapeños for extra flavor and texture. Then, sprinkle another ¼ cup of shredded cheese on top of the filling to ensure a cheesy, gooey center.

Fold the empty half of the tortilla over the filled half to create a half-moon pocket. Gently press along the edges to seal and prevent the filling from spilling out during cooking. Repeat this process for all tortillas and 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 into the hot skillet. Cook for 3-5 minutes until the bottom is golden brown and crispy.

Carefully flip each pocket taco using a spatula and cook for an additional 3-5 minutes on the other side until also golden brown and crispy. The cheese inside should be fully melted and gooey.

Transfer the cooked pocket tacos to a wire rack and keep warm in a low oven set to 200°F (95°C) while you cook the remaining batches, adding more oil to the skillet as needed.

Cut the tacos diagonally for a nice presentation. Serve immediately with optional toppings such as sour cream, salsa or pico de gallo, guacamole, fresh cilantro, shredded lettuce, and lime wedges for a fresh, vibrant finish.