Smoky Chipotle Ground Beef Tacos with Avocado Crema

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smoky Chipotle Ground Beef Taco Filling

1. Finely dice the white onion, mince 3 garlic cloves, and finely mince 2 chipotle peppers in adobo, reserving 1 tablespoon of the adobo sauce. 6 min
2. Combine 1½ teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. 2 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering, then add the diced onion and cook, stirring frequently, for 4 minutes until softened and lightly golden. 5 min
4. Timing-sensitive step. Add the minced garlic and chipotle peppers to the skillet and cook, stirring constantly, for 1 minute until fragrant.
5. Timing-sensitive step. Add 1½ pounds ground beef and cook, breaking it up with a spoon, for 6–7 minutes until no pink remains and the meat is lightly browned; drain excess fat if needed. 7 min
6. Timing-sensitive step. Stir in the spice blend, 2 tablespoons tomato paste, and the reserved 1 tablespoon adobo sauce, coating the beef evenly. 2 min
7. Pour in ¼ cup beef broth, stir to combine, and simmer over medium-low for 4 minutes until the liquid is mostly absorbed and the filling is glossy. 4 min
8. Warm 12 corn tortillas one at a time in a dry skillet over medium-high for about 30 seconds per side, or hold them directly over a gas flame, stacking under a clean towel to keep warm. 6 min
9. Spoon the chipotle beef into the warm tortillas and top each with shredded green cabbage, a drizzle of avocado crema, a spoonful of pico de gallo, roughly chopped cilantro, and optional crumbled cotija cheese; serve with lime wedges. 4 min

Avocado Cremasauce

1. Halve and pit 2 ripe avocados and scoop the flesh into a blender or food processor. 2 min
2. Add ¼ cup sour cream, 2 tablespoons fresh lime juice, 1 minced garlic clove, 2 tablespoons roughly chopped cilantro, and ½ teaspoon kosher salt to the blender. 2 min
3. Blend on high until completely smooth, adding up to 2 tablespoons of water one tablespoon at a time until the crema reaches a drizzleable consistency. 2 min
4. Taste and adjust salt or lime juice as needed, then transfer to a small bowl or squeeze bottle and refrigerate until ready to serve. 5 min

Fresh Pico de Galloside

1. Core and finely dice 3 roma tomatoes, finely dice ¼ of a white onion, and seed and mince 1 jalapeño. 7 min
2. Finely chop ¼ cup fresh cilantro. 2 min
3. Combine the tomatoes, onion, jalapeño, and cilantro in a medium bowl, then squeeze over 1 tablespoon fresh lime juice and season with ¼ teaspoon kosher salt. 2 min
4. Toss everything together and let the pico sit at room temperature for at least 10 minutes to allow the flavors to meld before serving. 10 min