Description
Crispy rolled chipotle beef tacos deliver a fiery Mexican street-style adventure with rich, smoky flavors. Crunchy corn tortillas packed with spicy shredded beef create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) ground beef or chicken
Spices and Seasonings:
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons chipotle chile powder (or 2 canned chipotle chiles, chopped)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
Supporting Ingredients:
- 1 yellow onion, sliced
- 1 can (10 ounces / 280 grams) red enchilada sauce
- 2 cups shredded Mexican cheese
- 16–20 small flour tortillas
- Olive oil, for rubbing
Cilantro Ranch Ingredients:
- 1 cup plain Greek yogurt or sour cream
- 1 cup fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/4 cup lime juice
- 1 teaspoon kosher salt
Instructions
- Heat a large skillet over medium flame and crumble ground meat with diced onions, cooking until meat browns completely and loses its raw appearance.
- Enhance the meat mixture with a robust blend of spices including chili powder, garlic powder, chipotle, smoked paprika, cumin, oregano, and salt, creating a deeply flavored base.
- Stream water into the seasoned meat, allowing it to simmer and absorb the spices, then incorporate half the enchilada sauce, stirring until the mixture reaches a harmonious consistency.
- Warm tortillas slightly to increase flexibility, then carefully distribute the spiced meat mixture evenly across each tortilla’s surface.
- Roll each tortilla tightly around the filling, ensuring a compact cylindrical shape with the seam positioned downward to prevent unraveling.
- Arrange the rolled tacos on a prepared baking sheet, then delicately brush the exterior with olive oil to promote even browning and crispness.
- Transfer to a preheated oven and bake until the exterior turns golden and crisp, creating a satisfying crunch with each bite.
- Drizzle remaining enchilada sauce over the tacos, generously sprinkle shredded cheese, and return to the oven to melt the cheese into a bubbling, appetizing topping.
- While tacos are finishing, swiftly blend cilantro ranch ingredients until achieving a smooth, creamy consistency.
- Plate the crispy tacos, accompany with fresh avocado slices and the herbaceous cilantro ranch, ready to serve and savor.
Notes
- Enhance meat flavor by using fresh spices and toasting them briefly before adding to the skillet for deeper, more complex taste profiles.
- Control spice level by adjusting chipotle powder or chiles, allowing customization for different heat tolerances without compromising the recipe’s authentic flavor.
- Choose corn tortillas for gluten-free option and better crispiness, ensuring they’re warm and pliable before rolling to prevent cracking during baking.
- Prep baking sheet with parchment paper or light cooking spray to prevent tacos from sticking and make cleanup easier, promoting perfect crispy edges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg