Crispy Chipotle Beef Tacos
Equipment
Ingredients
Beef Filling
ground beef (80/20)
450 g
yellow onion (diced)
1 piece
garlic cloves (minced)
6 clove
tomato paste
30 g
beef stock
120 ml
avocado oil
15 ml
Taco Seasoning
ground cumin
7 g
chili powder
8 g
paprika
4 g
dried oregano
2 g
garlic powder
6 g
black pepper
4 g
cayenne pepper
2 g
Honey Chipotle Sauce
sour cream
160 g
mayonnaise
75 g
chipotle peppers in adobo
2 piece
honey
40 g
garlic cloves
4 clove
black pepper
2 g
ground cumin
2 g
paprika
2 g
salt
5 g
lime (juiced)
0.5 piece
Pico de Gallo
roma tomatoes (diced)
4 piece
white onion (finely diced)
0.5 piece
cilantro (finely chopped)
15 g
lime (juiced)
1 piece
salt
10 g
black pepper
2 g
Assembly
mini corn tortillas
12 piece
shredded mozzarella (shredded)
200 g
avocado oil
30 ml
Instructions
Prepare the beef filling
Sauté onion and garlic, brown the beef with seasoning and simmer until saucy
Make the honey chipotle sauce
Blend all sauce ingredients until smooth and creamy
Prepare pico de gallo
Combine diced tomatoes, onion, cilantro with lime juice and seasoning
Assemble and fry tacos
Fill tortillas with cheese and beef, fold and crisp until golden
Plate and serve
Open tacos and top with pico de gallo and honey chipotle sauce
Original recipe
Storage
Best eaten fresh. Store components separately: beef filling up to 3 days, sauce up to 5 days, pico de gallo up to 1 day
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