Brown the beef. Heat the olive oil in your large frying pan over medium-high heat until it shimmers. Add the beef mince, breaking it apart with your wooden spoon. Cook for 5-7 minutes, stirring occasionally, until it is deeply browned and no longer pink. You’ll hear a lovely sizzle, and the kitchen will smell rich and savoury. The meat should look crumbly, with some darker, caramelised bits.

Cook the aromatics. Reduce the heat to medium. Add the diced onion to the pan. Cook for 4-5 minutes, stirring often, until it becomes soft and translucent. The sound should shift from a loud sizzle to a gentler simmering. Add the minced garlic and cook for another 30 seconds until fragrant, just until you can smell that sharp, sweet garlic aroma.

Bloom the spices. Sprinkle the smoked paprika, ground cumin, dried oregano, cayenne pepper, black pepper, and salt over the meat and onion mixture. Stir constantly for 1 minute. This step is crucial—you’ll see the spices darken slightly and smell an intensely warm, smoky aroma. It wakes up the flavours before the liquid hits the pan.

Add the liquid base. Stir in the tomato paste until it is fully incorporated and coats the meat. Then pour in the pickled jalapeño brine and the drained diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, allowing the liquid to reduce slightly. The mixture will look thick and saucy.

Create the cheese sauce. In a small bowl, whisk the cornflour into the evaporated milk until completely smooth. Pour this mixture into the pan with the beef. Stir continuously and bring the sauce to a gentle simmer over medium-low heat. You’ll see the sauce begin to thicken and become glossy after about 2-3 minutes. It should coat the back of a spoon.

Melt the cheese. Reduce the heat to low. Add the grated cheddar and Monterey Jack cheese to the pan, a handful at a time, stirring gently but constantly after each addition. Wait until each handful is almost fully melted before adding the next. Watch for the sauce to become a uniform, creamy, pale orange colour with a smooth, silky texture. Do not let it boil, or the sauce may split.

Finish and serve. Once all the cheese is melted and the sauce is smooth, remove the pan from the heat immediately. The dip should be thick enough to coat a tortilla chip heavily. Taste and adjust salt if needed. Garnish with fresh coriander and serve straight away while it is hot and luscious.