Crispy Chipotle Beef Tacos

Ingredients

• 1 lb ground beef (I use 80/20)
• 1 yellow onion, diced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup beef stock
• 1 tbsp avocado oil
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp paprika
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp black pepper
• 1 tsp cayenne (optional)
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 2 chipotle peppers (from a can with adobo sauce)
• 2 tbsp honey
• 4-5 garlic cloves
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• Juice of 1/2 lime
• 4 roma tomatoes, diced
• 1/2 white onion, finely diced
• 1/3 cup cilantro, finely chopped
• 1 lime, juiced
• 2 tsp salt
• 1 tsp pepper
• 10 to 12 mini tortillas
• 2 cups shredded mozzarella
• Avocado oil for frying

Method

1. Cook diced onion in avocado oil over medium heat until softened, about 3-4 minutes, then add garlic and cook 30 seconds more.
2. Add ground beef, breaking it apart, and cook until mostly browned.
3. Stir in taco seasoning and tomato paste, sauté 2-3 minutes, then add beef stock and simmer 8-10 minutes until thickened and beef is fully cooked.
4. Blend sour cream, mayonnaise, chipotle peppers, honey, garlic, black pepper, cumin, paprika, salt, and lime juice until smooth to make the honey chipotle sauce.
5. Mix diced tomatoes, onion, cilantro, lime juice, salt, and pepper to make the pico de gallo.
6. Lay each tortilla flat, layer with mozzarella and a few tablespoons of beef filling, top with more cheese, then fold in half.
7. Pan-fry the folded tacos in avocado oil over medium-low heat until golden and crispy on both sides, working in batches.
8. Open the crispy tacos and fill with pico de gallo and honey chipotle sauce before serving.