Crispy Ground Beef & Chipotle Tacos
Cuisine
Mexican
Servings
8 Persons
Prep Time
15 Minutes
Cook Time
20 Minutes
Difficulty
Beginner Level
Crispy golden tacos filled with spicy chipotle ground beef, gooey melted cheese, fresh cilantro, and a creamy chipotle dipping sauce.
Tags: crispy tacos, ground beef, chipotle, beef tacos, cheesy tacos, Mexican recipes, easy dinner
Categories: PASTA
Ingredients
- 500 g ground beef, preferably 15–20% fat
- ½ yellow onion, finely diced
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 80 ml water
- Salt, to taste
- Freshly ground black pepper, to taste
- 80 g sour cream or thick crème fraîche
- 2 tablespoons mayonnaise
- 1–2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 teaspoon fresh lime juice
- A pinch of salt
- 8 small flour tortillas, about 6 inches (15 cm)
- 200 g shredded mozzarella or a mozzarella-cheddar blend
- ¼ cup fresh cilantro, chopped
- 3 tablespoons vegetable or avocado oil
Cooking Instructions
- 01
In a small bowl, combine the sour cream, mayonnaise, chopped chipotle peppers, lime juice, and salt. Whisk until smooth and creamy. Cover and refrigerate while preparing the beef.
- 02
Heat a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until softened and translucent.
- 03
Add the ground beef and break it apart with a wooden spatula. Cook for 5–6 minutes, until browned.
- 04
Add the minced garlic and cook for about 1 minute, until fragrant.
- 05
Stir in the tomato paste and chopped chipotle peppers. Cook for 1 minute to release the flavors.
- 06
Pour in the water and stir well, scraping up any flavorful bits from the bottom of the skillet. Simmer over low heat for 3–4 minutes, until the liquid reduces and the beef is coated in a thick, glossy sauce. Remove from the heat.
- 07
Heat about 1 tablespoon of oil in a nonstick or stainless-steel skillet over medium-high heat. Place one flour tortilla flat in the skillet.
- 08
Sprinkle shredded cheese over one half of the tortilla. Add 2–3 tablespoons of the chipotle beef and sprinkle with fresh cilantro.
- 09
Fold the empty half of the tortilla over the filling to form a half-moon taco. Press gently with a spatula and cook for about 2 minutes, until golden and crispy.
- 10
Carefully flip the taco and cook for another 1–2 minutes, until the second side is crispy and the cheese is completely melted. Repeat with the remaining tortillas, adding more oil as needed.
- 11
Arrange the crispy tacos on a serving platter. Drizzle with a little chipotle cream sauce and serve immediately with the remaining sauce on the side for dipping.
Chef notes
- For extra crispy tacos: Cook them over medium-high heat and press gently with a spatula while they brown. - Don’t overfill: Use about 2–3 tablespoons of beef per taco to make folding and flipping easier. - Keep the filling thick: Let the beef mixture reduce well so the tortillas don’t become soggy. - Use freshly shredded cheese: It melts more smoothly and gives you that delicious cheesy stretch. - Control the heat: Chipotle peppers can be spicy, so start with 1 tablespoon in the sauce and add more to taste. - Serve immediately: These tacos are best enjoyed hot and crispy, with plenty of chipotle cream sauce for dipping. - Make ahead: The beef filling and chipotle cream can be prepared ahead of time and refrigerated separately. Reheat the beef before assembling the tacos.