Brown the beef with aromatics: Set a large, heavy-based frying pan over a medium-high heat. Add the olive oil and let it shimmer for a moment. Tip in the diced onion and cook until it turns translucent and releases a sweet, savoury aroma — about 4 minutes. Add the minced garlic and stir for 30 seconds until fragrant. Now add the beef mince, breaking it apart with a wooden spoon. Cook until the meat is no longer pink and you hear a steady, gentle sizzle. The colour should turn a deep, even brown, and the pan should be free of any watery puddles.

Build the spiced filling: Sprinkle the cumin, smoked paprika, oregano, and cayenne (if using) over the cooked meat. Stir constantly for 1 minute, until the spices bloom and the kitchen fills with a warm, earthy fragrance. Pour in the chopped tomatoes and beef stock. Bring the mixture to a gentle simmer — you'll see small bubbles breaking the surface. Reduce the heat to low and let it cook, uncovered, for 12-15 minutes, stirring occasionally. The liquid will reduce and thicken, clinging to the meat like a rich, glossy sauce. You're looking for a texture that holds its shape when spooned, not a soupy mess.

Toast the tostada shells: While the beef simmers, preheat a dry, non-stick frying pan over a medium heat. Place a tostada shell (or your cut tortilla round) in the pan. Toast for 30-40 seconds per side, until it's crisp, lightly charred, and smells of toasted corn. The sound should be a quiet, brittle crunch when you tap it. Set aside on a wire rack to cool completely.

Assemble the Crunchwrap: Lay one large flour tortilla flat on your work surface. Spoon a generous quarter of the beef mixture into the centre, spreading it into a neat circle about 10cm wide, leaving a 5cm border around the edge. Place a tostada shell directly on top of the beef. Dollop a generous spoonful of soured cream onto the tostada, then sprinkle over a handful of grated cheddar. Top with shredded lettuce and diced tomatoes. The key is to keep the filling compact — don't let it spill over the border.

The folding technique: This is the most important step. Starting at one side of the tortilla, lift the edge and fold it towards the centre, overlapping the filling. Take the next section of the tortilla edge and fold it over, creating a pleat. Continue all the way around, folding and overlapping, until the entire filling is encased in a neat, sealed hexagon. Press down gently to secure the folds. If the tortilla cracks, dampen your fingers with water and rub the edges to soften them.

Sear to golden perfection: Wipe out the frying pan you used for the tostadas and set it over a medium heat. Place the assembled Crunchwrap, folded-side down, into the dry pan. Cook for 3-4 minutes, pressing down gently with a spatula. You'll hear a satisfying sizzle, and the tortilla will turn a deep, spotty golden brown. The smell of toasted flour will fill the air. Carefully flip using a wide spatula and cook the other side for another 2-3 minutes, until it's equally golden and crisp. The wrap should feel firm and warm to the touch.

Rest and serve: Transfer the Crunchwrap to a cutting board and let it rest for 2 minutes. This allows the cheese to set slightly and the structure to stabilise. Slice in half with a sharp knife to reveal the beautiful layers of meat, crunch, and melted cheese. Serve immediately.