Add remaining 1/2 tbsp of olive oil to same pan, on medium-low heat, then add onion and garlic. Fry for 4-5 mins, until soft, then add remaining 1/2 tsp of cumin, 1/2 tsp of smoked paprika and chilli paste. Siri until combined, then add pineapple juice, tomato puree and a large splash of water - stir again until combined and bring pan to a low simmer.

Keep sauce simmering for 2-3 mins, meanwhile dip one side of each mini tortilla in sauce until coated, then set aside.

Add cooked beef to chilli sauce and stir until combined, then remove from heat. Fill each tortilla with beef filling, then add mozzarella and fold over tortilla to close.

Heat a small amount of olive oil in a non-stick pan and fry tacos, in batches of 2, 2 mins on each side, until showing a deep colour and slightly charred.