Directions
- 1Heat 1 tbsp avocado oil in a large pan over medium heat.
- 2Add the diced onion and sauté until soft, about 3–4 mins.
- 3Add the minced garlic and cook for another 30 secs.
- 4Add the ground beef and break it up. Cook until mostly browned.
- 5Add the taco seasoning and tomato paste, mix well, and sauté for 2–3 mins.
- 6Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy & fully cooked.
- 7In a blender or food processor, add all of the sauce ingredients: sour cream, mayonnaise, chipotle peppers, honey, garlic cloves, black pepper, cumin, paprika, salt, and juice of 1/2 lime. Blend until smooth.
- 8Combine the diced tomatoes, onion, cilantro, lime juice, salt, and pepper to create the pico de gallo.
- 9Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over and repeat.
- 10Heat a splash of avocado oil over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches.
- 11Plate them up, open the tacos, fill with pico de gallo and honey chipotle sauce.
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 0.5 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
- 0.66 cup sour cream
- 0.33 cup mayonnaise
- 2 chipotle peppers
- 2 tbsp honey
- 4 garlic cloves
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 lime, juiced
- 4 roma tomatoes, diced
- 0.5 white onion, finely diced
- 0.33 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
Equipment
large panblender or food processor
Tips
- Work in batches so tacos crisp.
- Optional: use 2 to 3 tbsp store-bought taco seasoning.
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