Spicy Chipotle Beef Tacos with Avocado Crema

Ingredients

For the Chipotle Beef

• 1 tablespoon olive oil
• 500g lean beef mince
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced (adjust to your spice preference), plus 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 200ml beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper to taste

For the Avocado Crema

• 1 large ripe avocado, pitted and scooped out
• 120g (approx. ½ cup) full-fat Greek yogurt
• 1 tablespoon fresh lime juice
• Small handful fresh coriander, chopped
• Pinch of salt

For Serving

• 12-16 small 100% corn tortillas
• ½ red onion, finely diced
• Fresh coriander, chopped
• Sliced jalapeños (fresh or pickled), for garnish
• Lime wedges, for squeezing

Instructions

1. Prepare the Chipotle Beef:

   • Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over. Drain any excess fat.
   • Add the chopped onion to the pan and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic, chipotle peppers, adobo sauce, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for another minute until fragrant.
   • Stir in the tomato paste and cook for 2 minutes. Pour in the beef broth, bring to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavours to meld and the sauce to thicken slightly.
   • Remove the lid, stir in the fresh lime juice, and season with salt and freshly ground black pepper to taste. Keep warm.

2. Make the Avocado Crema:

   • In a food processor or blender, combine the scooped avocado flesh, Greek yogurt, fresh lime juice, chopped coriander, and a pinch of salt.
   • Blend until completely smooth and creamy. Taste and adjust seasoning if necessary. Set aside.

3. Warm the Tortillas:

   • Heat the 100% corn tortillas using your preferred method:
   • Skillet: Heat a dry skillet over medium-high heat. Cook each tortilla for 20-30 seconds per side until warm and pliable, with a few browned spots.
   • Oven: Wrap a stack of tortillas in foil and heat in a preheated oven at 180°C (350°F) for 10-15 minutes.
   • Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds.

4. Assemble the Tacos:

   • Lay out the warm tortillas. Spoon a generous amount of the chipotle beef mixture into the centre of each tortilla.
   • Drizzle with a dollop of the avocado crema.
   • Garnish with finely diced red onion, fresh chopped coriander, and sliced jalapeños.
   • Serve immediately with extra lime wedges on the side for squeezing.

Serving Suggestions

These tacos are a meal in themselves, but they also pair wonderfully with a side of Mexican rice, black beans, or a simple crisp green salad with a lime vinaigrette. For a shared experience, lay out all the components and let everyone build their own perfect taco!

Pairing Tips

The rich, spicy beef and creamy avocado call for a drink that can cut through the richness and complement the heat. Here are some top picks:

• Beer: A crisp, refreshing Mexican Lager (like a Modelo Especial or Pacifico) is a classic choice. For something with a bit more character, try a session IPA or a fruity American Pale Ale – their hop notes can beautifully complement the chipotle. An Amber Ale could also work, providing a malty backbone without overpowering.
• Cocktails: A classic Margarita (on the rocks with salt) is an unbeatable pairing. For something a little different, a Paloma (tequila, grapefruit soda, lime) offers a refreshing citrusy kick that balances the spice.
• Wine: If wine is your preference, a crisp, dry Rosé or a light-bodied Grüner Veltliner can handle the spice and richness without clashing.