Crispy Beef Tacos with Honey Chipotle Sauce
Equipment
Ingredients
Beef Filling
ground beef 80/20 (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
ground cumin
8 g
chili powder
8 g
paprika
4 g
dried oregano
2 g
garlic powder
3 g
black pepper
3 g
cayenne pepper
2 g
Honey Chipotle Sauce
sour cream
160 g
mayonnaise
80 g
chipotle peppers in adobo sauce
2 piece
honey
40 g
garlic cloves (minced)
5 piece
black pepper
2 g
ground cumin
2 g
paprika
2 g
salt
3 g
lime juice
15 ml
Pico de Gallo
roma tomatoes (diced)
4 piece
white onion (finely diced)
0.5 piece
fresh cilantro (finely chopped)
15 g
lime juice
30 ml
salt
6 g
black pepper
2 g
Assembly
mini flour tortillas
12 piece
shredded mozzarella cheese (shredded)
200 g
avocado oil for frying
30 ml
Instructions
Cook the beef filling
Sauté onion and garlic, brown the beef with taco seasoning and tomato paste, then simmer with beef stock until thickened.
Make the honey chipotle sauce
Blend sour cream, mayonnaise, chipotles, honey, garlic, and spices until smooth and creamy.
Prepare pico de gallo
Combine diced tomatoes, onion, cilantro, lime juice, salt, and pepper for fresh salsa.
Assemble and fry the tacos
Fill tortillas with cheese and beef, fold, then fry until golden and crispy on both sides.
Serve the tacos
Open crispy tacos, fill with pico de gallo and honey chipotle sauce, then serve immediately.
Original recipe
Storage
Best eaten fresh. Re-crisp tacos in skillet or oven before serving leftovers.
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