Heat olive oil in a large skillet and add the ground beef. Break it up and cook thoroughly.
Push the beef to the side of the pan and add the diced onion, jalapeños, and minced garlic. Sauté briefly before mixing with the beef.
Stir in tomato paste until well combined.
Season the mixture with ancho chili powder, cayenne pepper, oregano, onion powder, garlic powder, cumin, black pepper, and coarse salt.
Pour in the beef stock and simmer until the liquid is absorbed and the mixture thickens.
Assemble the tacos by placing shredded Monterey Jack cheese and a scoop of the beef filling on one half of a flour tortilla, then fold it closed.
Heat about half an inch of vegetable oil in a skillet. Fry the assembled tacos until golden brown and crispy on both sides.
To make the avocado sauce, combine avocados, serrano pepper, lime juice, chopped cilantro, salt, olive oil, and sour cream in a food processor. Blend until smooth.
Serve the hot, crispy tacos with the avocado sauce and garnish with additional fresh cilantro.
Cook it hands-free.
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