Crispy Chipotle Beef Tacos

• 11 lb ground beef (I use 80/20)
• 21 yellow onion, diced
• 36 clove garlic cloves, minced
• 42 tbsp tomato paste
• 51/2 cup beef stock
• 61 tbsp avocado oil
• 71 tbsp cumin
• 81 tbsp chili powder
• 92 tsp paprika
• 102 tsp oregano
• 112 tsp garlic powder
• 122 tsp black pepper
• 131 tsp cayenne (optional) (optional)
• 142/3 cup sour cream
• 151/3 cup mayonnaise
• 162 chipotle peppers (from a can with adobo sauce)
• 172 tbsp honey
• 184–5 clove garlic cloves
• 191 tsp black pepper
• 201 tsp cumin
• 211 tsp paprika
• 221 tsp salt
• 231/2 lime juice
• 244 roma tomatoes, diced
• 251/2 white onion, finely diced
• 261/3 cup cilantro, finely chopped
• 271 lime, juiced
• 282 tsp salt
• 291 tsp pepper
• 3010 to 12 mini tortillas
• 312 cup shredded mozzarella
• 32Avocado oil for frying

1. 1

   Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 3–4 mins. Add the minced garlic and cook for another 30 secs. Add the ground beef and break it up. Cook until mostly browned. Add the taco seasoning (or 2 to 3 tbsp store-bought) and tomato paste, mix well, and sauté for 2–3 mins. Pour in the beef stock and cook for 8–10 minutes, or until the liquid evaporates and the beef is saucy & fully cooked.

2. 2

   In a blender or food processor add all of the sauce ingredients. Blend until smooth.

3. 3

   Combine the diced tomatoes, onion, cilantro, lime, salt and pepper to create the pico de gallo.

4. 4

   Lay a tortilla flat. Add a thin layer of mozzarella, 2–3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over & repeat. Heat 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 so they crisp.

5. 5

   Plate them up, open the tacos, fill with pico de gallo, honey chipotle sauce & enjoy!!

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