Heat a large cast-iron or heavy skillet over medium-high heat. Add the ground beef and spread it evenly. Let it sear undisturbed for 2–3 minutes until a deep brown crust forms on the bottom. Break it apart with a spatula, continue cooking until no pink remains and the internal temperature reaches 160°F (71°C) for food safety, about 5–6 minutes total. Drain excess fat, leaving about 1 tablespoon in the pan.

Push the beef to one side of the skillet. Add the diced onion to the cleared spot and cook for 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring into the beef.

Add the tomato paste, minced chipotle pepper, adobo sauce, cumin, smoked paprika, oregano, and coriander directly to the beef mixture. Stir constantly for 1–2 minutes until the paste darkens and the spices become intensely aromatic.

Pour in the orange juice and beef broth, scraping up any browned bits from the pan bottom with a wooden spoon. Bring to a simmer, reduce heat to low, and cook uncovered for 8–10 minutes, stirring occasionally, until the liquid reduces to a saucy consistency that clings to the meat. Season with salt and pepper to taste.

While the beef simmers, heat a dry skillet or griddle over medium heat. Warm each tortilla for about 20–30 seconds per side until pliable and lightly toasted. Stack them in a clean kitchen towel to keep warm.

Spoon the beef filling into the warm tortillas (about 2–3 tablespoons each). Top with diced white onion, fresh cilantro, tomato, a drizzle of crema, avocado slices, and a sprinkle of cotija cheese. Serve immediately with lime wedges and hot sauce on the side.