Description
These Crispy Rolled Chipotle Beef Tacos are a flavorful Mexican-American delight featuring seasoned ground beef infused with smoky chipotle peppers and adobo sauce, rolled in tortillas with melted cheese, then fried to golden perfection. Perfectly crispy on the outside and tender inside, they make a satisfying main course ideal for any occasion. Serve with your favorite toppings like sour cream, guacamole, or fresh veggies for an irresistible meal.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the can)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tacos
- 8 small corn or flour tortillas
- 1 cup shredded Monterey Jack or cheddar cheese
- Vegetable oil for frying (about 1/2 inch depth)
Optional Toppings
- Sour cream
- Guacamole
- Shredded lettuce
- Diced tomato
- Chopped cilantro
Instructions
- Cook aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-8 minutes. Drain excess grease from the pan if necessary.
- Season the beef: Stir in the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, salt, and black pepper. Let the mixture simmer gently for 2-3 minutes to meld the flavors, then remove from heat.
- Prepare tortillas: Warm the tortillas slightly, either in a microwave or on a dry skillet, to make them pliable and easier to roll.
- Assemble tacos: Spoon a portion of the seasoned beef mixture down the center of each tortilla. Sprinkle with shredded cheese, then roll the tortilla tightly around the filling. Secure with a toothpick if needed to hold the shape.
- Heat oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry tacos: Carefully place the rolled tacos seam-side down in the hot oil. Fry in batches for 2-3 minutes per side, or until the tortillas are golden brown and crispy on all sides.
- Drain and serve: Transfer the fried tacos to a paper towel-lined plate to drain excess oil. Serve immediately with optional toppings like sour cream, guacamole, shredded lettuce, diced tomato, and chopped cilantro.
Notes
- For a lighter version, bake the rolled tacos at 425°F for 15–20 minutes, brushing them with oil to promote crispiness.
- You can freeze the rolled tacos before frying; just thaw completely before cooking.
- Adjust the number of chipotle peppers according to your heat preference.
- Use corn tortillas for gluten-free options; ensure the cheese and toppings are also suitable if dietary restrictions apply.
