| 3/4 | c | Finely chopped onion |
| 1 | lg | Garlic clove; minced |
| 2 | ts | Ground cumin |
| 2 | ts | Chili powder |
| 1 1/2 | tb | Vegetable oil plus additional for frying the tortillas |
| 1 | lb | Ground chuck |
| 2 | tb | Tomato paste |
| 6 | | 7-inch corn tortillas; cut into 1-inch triangles |
| 8 | c | Shredded romaine |
| 3 | | Tomatoes; cut into wedges |
| 1 | c | Coarsely grated extra sharp cheddar |
| 1/3 | c | Thinly sliced scallion |
| | FOR THE VINAIGRETTE |
| 1 | lg | Garlic clove; chopped |
| 3 | tb | Red-wine vinegar |
| 3 | tb | Fresh lemon juice |
| 1/2 | ts | Ground cumin; or to taste |
| 1/2 | c | Plus 2 tablespoons olive oil |
| 1 | c | Chopped seeded tomato |
| 1 | lg | Jalapeno pepper; seeded and chopped |
| 1/2 | c | Loosely packed fresh coriander |
