Description
These Crispy Rolled Chipotle Beef Tacos are a flavorful Mexican-inspired dish featuring ground beef seasoned with smoky chipotle peppers and spices, rolled in tortillas, then fried until golden and crispy. They make a perfect main course that’s deliciously crunchy on the outside with a tender, spicy beef filling inside, served with optional fresh toppings for added brightness.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar or Monterey Jack cheese
- 10–12 small corn or flour tortillas
- Oil for frying (about ½ inch depth)
Optional Toppings
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Chopped cilantro
- Lime wedges
Instructions
- Sauté onions and garlic: In a large skillet over medium heat, heat olive oil and sauté the finely chopped onion until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess grease if needed to keep the mixture from being too oily.
- Season the beef mixture: Stir in the minced chipotle peppers, ground cumin, smoked paprika, salt, and black pepper. Let the mixture simmer for 2 to 3 minutes to allow the flavors to meld. Remove from heat and allow to cool slightly for easier handling.
- Warm tortillas: Warm the tortillas until soft and pliable, either in a dry skillet over medium heat or wrapped in a damp towel in the microwave for about 20 seconds. This step helps prevent the tortillas from cracking when rolled.
- Assemble the rolled tacos: Place 2 to 3 tablespoons of the beef mixture onto each tortilla and sprinkle with shredded cheese. Roll the tortilla tightly around the filling and secure with a toothpick if needed to keep them from unrolling during frying.
- Fry the tacos: Heat about ½ inch of oil in a skillet over medium-high heat. Once hot, carefully place the rolled tacos seam-side down in the oil. Fry in batches, turning occasionally, until all sides are golden brown and crispy—approximately 2 to 3 minutes per side.
- Drain and serve: Using tongs, transfer the fried tacos to a paper towel-lined plate to drain excess oil. Serve immediately with your choice of optional toppings such as sour cream, shredded lettuce, diced tomatoes, sliced jalapeños, chopped cilantro, and a squeeze of lime.
Notes
- You can prepare and roll the tacos ahead of time, then refrigerate them and fry just before serving for convenience.
- For a lighter version, bake the rolled tacos at 425°F (220°C) for 15 to 18 minutes, brushing them with oil to help them crisp up.
- To make the recipe dairy-free, omit the cheese or substitute with a dairy-free cheese alternative.
- Adjust the number of chipotle peppers to your preferred spice level.
