Crispy Beef Tacos with Honey Chipotle Sauce
Equipment
Ingredients
Beef Filling
ground beef
450 g
yellow onion
1 piece
garlic cloves
6 cloves
tomato paste
2 tbsp
beef stock
120 ml
avocado oil
1 tbsp
cumin
1 tbsp
chili powder
1 tbsp
paprika
2 tsp
oregano
2 tsp
garlic powder
2 tsp
black pepper
2 tsp
cayenne pepper
1 tsp
Honey Chipotle Sauce
sour cream
160 ml
mayonnaise
80 ml
chipotle peppers in adobo
2 pieces
honey
2 tbsp
garlic cloves
5 cloves
black pepper
1 tsp
cumin
1 tsp
paprika
1 tsp
salt
1 tsp
lime juice
0.5 piece
Pico de Gallo
roma tomatoes
4 pieces
white onion
0.5 piece
cilantro
80 g
lime
1 piece
salt
2 tsp
black pepper
1 tsp
Assembly
mini tortillas
12 pieces
shredded mozzarella
200 g
avocado oil for frying
4 tbsp
Instructions
Cook the beef filling
Heat 1 tbsp avocado oil in a large pan over medium heat. Add diced onion and sauté until soft, about 3-4 minutes. Add minced garlic and cook for 30 seconds. Add ground beef and break it up. Cook until mostly browned. Add taco seasoning and tomato paste, mix well, and sauté for 2-3 minutes. Pour in beef stock and cook for 8-10 minutes until liquid evaporates and beef is saucy and fully cooked.
Make honey chipotle sauce
In a blender or food processor, add all sauce ingredients and blend until smooth.
Prepare pico de gallo
Combine diced tomatoes, onion, cilantro, lime juice, salt, and pepper. Mix well.
Assemble and fry tacos
Lay tortilla flat. Add thin layer of mozzarella, 2-3 tbsp beef filling, then more cheese. Fold over. Heat splash of avocado oil in pan over medium-low heat. Fry folded tacos until golden and crispy on both sides, adding more oil as needed. Work in batches.
Original recipe
Storage
Best eaten fresh. Beef filling can be made ahead and refrigerated up to 2 days. Re-crisp tacos in hot skillet.
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