Crispy Chipotle Beef Tacos
Minimal effort, maximum flavor
Crispy, juicy tacos filled with spiced beef, melty cheese, fresh pico de gallo and addictive honey chipotle sauce.
Equipment
Ingredients
Beef
ground beef (raw)
450 g
yellow onion (diced)
1 piece
garlic cloves (minced)
6 piece
tomato paste
30 g
beef stock
120 ml
avocado oil
15 ml
Taco Seasoning
cumin (ground)
7 g
chili powder (ground)
7 g
paprika (ground)
4 g
oregano (dried)
2 g
garlic powder (ground)
3 g
black pepper (ground)
3 g
cayenne pepper (ground)
2 g
Honey Chipotle Sauce
sour cream
160 g
mayonnaise
75 g
chipotle peppers in adobo
2 piece
honey
40 g
garlic cloves
5 piece
black pepper (ground)
2 g
cumin (ground)
2 g
paprika (ground)
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)
10 g
lime (juiced)
1 piece
salt
10 g
black pepper (ground)
2 g
Assembly
mini 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 spices and stock until saucy and cooked through.
Make honey chipotle sauce
Blend all sauce ingredients until smooth and creamy.
Prepare pico de gallo
Combine diced tomatoes, onion, cilantro, lime juice, salt and pepper.
Assemble and fry tacos
Fill tortillas with cheese and beef, fold, then fry until golden and crispy on both sides.
Serve tacos
Plate tacos, fill with pico de gallo and honey chipotle sauce.
Original recipe
Storage
Best eaten fresh. Leftover beef can be refrigerated 3 days or frozen 2 months
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