Crispy Chipotle Beef Tacos
Equipment
Ingredients
Beef Filling
ground beef (80/20)
450 g
yellow onion (diced)
1 piece
garlic cloves (minced)
6 cloves
tomato paste
2 tbsp
beef stock
120 ml
avocado oil
1 tbsp
Taco Seasoning
ground cumin
1 tbsp
chili powder
1 tbsp
paprika
2 tsp
dried 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 sauce
2 piece
honey
2 tbsp
garlic cloves
4 cloves
black pepper
1 tsp
ground cumin
1 tsp
paprika
1 tsp
salt
1 tsp
lime (juiced)
0.5 piece
Pico de Gallo
roma tomatoes (diced)
4 piece
white onion (finely diced)
0.5 piece
fresh cilantro (finely chopped)
80 ml
lime (juiced)
1 piece
salt
2 tsp
black pepper
1 tsp
Assembly
mini tortillas
12 piece
shredded mozzarella (shredded)
200 g
avocado oil
2 tbsp
Instructions
Prepare the Beef Filling
Sauté onion and garlic, brown the beef with spices, then 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, lime juice and seasonings.
Assemble and Cook Tacos
Layer cheese and beef between tortillas, then fry until crispy and golden.
Serve
Open tacos and top with pico de gallo and honey chipotle sauce.
Original recipe
Storage
Best eaten fresh. Store components separately for best results.
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