In a large cast-iron skillet, heat the oil over medium-high.

When the oil shimmers, crumble in the beef. It should sizzle.

Add the onion, season generously with salt and pepper, and break it down into an even layer.

Cook undisturbed for 3-4 minutes to get some decent char on the bottom.

Stir and cook, breaking up into small bits, until no longer pink (~2-3 mins).

Stir in the tomato paste, cumin, paprika, chile powder, and garlic powder.

Cook, stirring occasionally, until all excess liquid evaporates (~3 mins).

Transfer the mixture to a colander over a bowl to drain.

Wipe out the skillet, unless you're gonna use a separate griddle to cook these bad boys.

Mix together the sour cream and adobo sauce in a small bowl.

Season to taste with salt and pepper. Store in the fridge until ready to use.

On a large flat surface, get your mise en place. The tortillas must be pliable to avoid tearing.

Warm them directly in a dry skillet over medium heat or in the microwave to soften them up, if needed.

Working one tortilla at a time, add ¼-½ cup of filling to the center of the tortilla, flattening the filling into an even, 4-inch circle just a bit smaller than the width of the tostada shells.

Spread 3 tablespoons of queso over the filling.

Top the mixture with a tostada shell and press it down slightly to distribute the filling evenly.

Spread 2 scant tablespoons of the chipotle cream evenly over top.

Top evenly with a heaping ¼ cup of shredded lettuce, followed by 3 tablespoons of drained pico de gallo.

Enclose the filling by folding over one flap of the tortilla edge to cover the filling, repeating the pleat at each new point.

The end shape should be a hexagon.

Heat ½ tablespoon oil in the skillet over medium and spread it thinly across the bottom.

Lay in one wrap, setting it seam side down. It should sizzle.

Cook until golden and crisp (~2-3 mins per side), using a spatula to press it down for uniform cooking.

Serve immediately, with hot sauce and the remaining spicy sour cream, for dipping or slathering as you eat.