Position a rack six inches from the broiler, preheat to high. Broil chile on a rimmed baking sheet, turning as skin blisters, about ten minutes. Place chile in a large ziplock bag, seal and let sit for ten minutes.
Remove chile from bag and rub with a paper towel to remove skin. Slice in half and remove top and seeds. Finely chop chile.
Warm two tsp of oil in a large nonstick pan over medium heat/ Cook beef, stirring, until no pink remains, about 6 minutes. Remove meat to a bowl and drain all but 1 tsp of fat from pan.
Pour remianing 1 tsp of oil into pan. Add onion and chile. Season with salt and pepper, then cook over medium low heat until onion is translucent, about six minutes. Mix in garlic, saute one minute, and add beef back into pan. Season with salt and pepper. Saute until hot, about two minutes.
Wrap tortillas in a wet paper towel and microwave until soft, 15 to 30 seconds. Fill tortillas with meat mixture; serve with cheese and salsa,
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