Crispy Chipotle Beef Tacos with Honey Chipotle Sauce

Ingredients

• 1 lb Ground beef (80/20)
• 1 Yellow onion (Diced)
• 6 cloves Garlic (Minced, for the beef)
• 2 tbsp Tomato paste
• 0.5 cup Beef stock
• 1 tbsp Avocado oil (For cooking the beef)
• 1 tbsp Ground cumin (For taco seasoning)
• 1 tbsp Chili powder (For taco seasoning)
• 2 tsp Paprika (For taco seasoning)
• 2 tsp Dried oregano (For taco seasoning)
• 2 tsp Garlic powder (For taco seasoning)
• 2 tsp Black pepper (For taco seasoning)
• 1 tsp Cayenne pepper (Optional; for taco seasoning)
• 0.6667 cup Sour cream (For the honey chipotle sauce)
• 0.3333 cup Mayonnaise (For the honey chipotle sauce)
• 2 peppers Chipotle peppers in adobo sauce (From a can with adobo sauce)
• 2 tbsp Honey (For the honey chipotle sauce)
• 4.5 cloves Garlic (For the honey chipotle sauce; source gives 4–5 cloves)
• 1 tsp Black pepper (For the honey chipotle sauce)
• 1 tsp Ground cumin (For the honey chipotle sauce)
• 1 tsp Paprika (For the honey chipotle sauce)
• 1 tsp Salt (For the honey chipotle sauce)
• 0.5 lime Lime juice (Juice of 1/2 lime; for the honey chipotle sauce)
• 4 Roma tomatoes (Diced)
• 0.5 White onion (Finely diced)
• 0.3333 cup Cilantro (Finely chopped)
• 1 lime Lime juice (Juiced, for pico de gallo)
• 2 tsp Salt (For pico de gallo)
• 1 tsp Black pepper (For pico de gallo)
• 10 Mini tortillas (Source specifies 10 to 12; amount is a range)
• 2 cups Mozzarella (Shredded)
• Avocado oil (For frying; use a splash and add more as needed)

Steps

1. 1

   Heat 1 tablespoon avocado oil in a large pan over medium heat. Add the diced yellow onion and sauté until soft, about 3–4 minutes.

2. 2

   Add the minced garlic and cook for another 30 seconds.

3. 3

   Add the ground beef and break it up in the pan. Cook until mostly browned.

4. 4

   Add the taco seasoning (or 2 to 3 tablespoons store-bought taco seasoning) and tomato paste. Mix well, then sauté for 2–3 minutes.

5. 5

   Pour in the beef stock. Cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked.

6. 6

   Add the sour cream, mayonnaise, chipotle peppers with adobo sauce, honey, garlic, black pepper, cumin, paprika, salt, and juice of half a lime to a blender or food processor. Blend until smooth.

7. 7

   Combine the diced Roma tomatoes, finely diced white onion, chopped cilantro, lime juice, salt, and pepper to make the pico de gallo.

8. 8

   Lay a mini tortilla flat. Add a thin layer of shredded mozzarella, 2–3 tablespoons of beef filling, then another sprinkle of mozzarella. Fold the tortilla over.

9. 9

   Heat a splash of avocado oil in a pan over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides. Add more oil as needed, and work in batches so the tacos crisp.

10. 10

    Plate the tacos, open them, and fill with pico de gallo and honey chipotle sauce. Serve and enjoy.

Notes

The description says 10 to 12 mini tortillas; the ingredient quantity uses 10 as the stated lower bound, with the range retained in the note. Store-bought taco seasoning may be used instead of the listed homemade blend, at 2 to 3 tablespoons. The transcript describes the recipe as taking under 15 minutes, while the detailed instruction times alone total longer; no separate timing is specified.

Nutrition per serving

• dinner
• main
• Mexican
• pan-fried
• crispy
• beef
• spicy
• with pico de gallo