Crispy Beef Tacos with Honey Chipotle Sauce

Ingredients

• 1 lb ground beef (80/20 recommended)
• 1 yellow onion (diced)
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 0.5 cup beef stock
• 1 tbsp avocado oil (for the beef; additional oil is needed for frying)
• 1 tbsp ground cumin (taco seasoning)
• 1 tbsp chili powder (taco seasoning)
• 2 tsp paprika (taco seasoning)
• 2 tsp dried oregano (taco seasoning)
• 2 tsp garlic powder (taco seasoning)
• 2 tsp black pepper (taco seasoning)
• 1 tsp cayenne pepper (optional; taco seasoning)
• 0.667 cup sour cream (honey chipotle sauce)
• 0.333 cup mayonnaise (honey chipotle sauce)
• 2 chipotle peppers in adobo sauce (from a can)
• 2 tbsp honey (honey chipotle sauce)
• 4.5 cloves garlic (for the honey chipotle sauce)
• 1 tsp black pepper (honey chipotle sauce)
• 1 tsp ground cumin (honey chipotle sauce)
• 1 tsp paprika (honey chipotle sauce)
• 1 tsp salt (honey chipotle sauce)
• 0.5 lime juice (juice of 1/2 lime)
• 4 Roma tomatoes (diced)
• 0.5 white onion (finely diced)
• 0.333 cup cilantro (finely chopped)
• 1 lime juice (juice of 1 lime)
• 2 tsp salt (for pico de gallo)
• 1 tsp black pepper (for pico de gallo)
• 11 mini tortillas (source states 10 to 12)
• 2 cups shredded mozzarella (for assembly)
• avocado oil (for frying; use a splash and add more as needed)

Steps

1. 1

   Heat 1 tablespoon of avocado oil in a large pan over medium heat.

2. 2

   Add the diced yellow onion and sauté until soft, about 3–4 minutes.

3. 3

   Add the minced garlic and cook for another 30 seconds.

4. 4

   Add the ground beef, break it up, and cook until mostly browned.

5. 5

   Add the taco seasoning, or 2–3 tablespoons of store-bought taco seasoning, along with the tomato paste. Mix well and sauté for 2–3 minutes.

6. 6

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

7. 7

   Add all of the honey chipotle sauce ingredients to a blender or food processor and blend until smooth.

8. 8

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

9. 9

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

10. 10

    Fold the tortilla over the filling and repeat with the remaining tortillas, beef filling, and cheese.

11. 11

    Heat a splash of avocado oil in a pan over medium-low heat.

12. 12

    Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so the tacos crisp properly.

13. 13

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

Notes

The source does not specify an internal temperature for the beef; cook until fully cooked as stated. The amount of frying oil is unquantified and should be added as needed.

Nutrition per serving

• main
• Mexican-inspired
• beef
• tacos
• crispy
• stovetop
• cheesy
• spicy