Cheesy Ground Beef Crunchy Tacos

Cheesy Ground Beef Crunchy Tacos: A Flavor Fiesta!

Craving tacos with a twist? Crunchy tacos are bursting with bold flavors, melty cheese, and a satisfying crunch. Perfect for weeknight dinners or entertaining a crowd, this recipe is as easy as it is delicious. Let’s dive in!

Ingredients

(Serves 6–8)

For the Adobo Sauce:

• 4 dried New Mexico chile pods (stemmed/seeded)

• 1 dried California chile ancho (stemmed/seeded)

• 2 Roma tomatoes

• ¼ onion

• 2 garlic cloves

• 2 whole cloves

• 1-inch cinnamon stick

• 2 tsp bi buan (or substitute with achiote or paprika for color)

• 1 cup water (plus ½ cup reserved for blending)

For the Beef Filling:

• 1 tbsp lard or oil

• ½ small onion, diced

• 2 garlic cloves, minced

• 3 lbs ground beef

• 1 tsp each: black pepper, onion powder, garlic powder, ground cumin, oregano

• ½ tsp each: thyme, ginger

• Salt to taste

• 1 cup refried beans

• 2 bay leaves

For Assembly:

• Corn tortillas

• Oil for frying

• Queso Haka or Monterey Jack cheese, shredded

• Fresh lime wedges

• Chopped cilantro and onion

• Salsa (try salsa taquera for spice!)

Step-by-Step Instructions

1. Make the Adobo Sauce

• Boil: In a saucepan, combine New Mexico chiles, California chile ancho, tomatoes, and ¼ onion. Cover with water and boil until softened (10–12 minutes).

• Blend: Transfer boiled ingredients to a blender. Add garlic, cloves, cinnamon, bi buan, and 1 cup water. Blend until slightly chunky (not completely smooth).

2. Cook the Beef Filling

• Sauté Aromatics: Heat lard/oil in a skillet over medium-high. Sauté diced onion and garlic for 2 minutes.

• Brown Beef: Add ground beef and spices (black pepper through salt). Break apart and cook for 7 minutes until browned.

• Simmer: Stir in refried beans, adobo sauce, and ½ cup water. Add bay leaves. Simmer on medium-low for 15 minutes, stirring occasionally, until liquid evaporates. Discard bay leaves.

3. Fry the Tortillas

• Heat a thin layer of oil in a skillet. Fry corn tortillas one at a time until golden and crispy (1–2 minutes per side). Drain on paper towels.

4. Assemble the Tacos

• Layer: Place a fried tortilla on a plate. Add shredded cheese, a spoonful of beef filling, a squeeze of lime, and a sprinkle of cilantro/onion.

• Melt Cheese: Fold the taco and return to the skillet briefly to melt the cheese (optional).

5. Serve!

• Plate tacos with salsa on the side. Pair with Mexican rice, beans, or a crisp salad.

Tips & Tricks

• Heat Level: For milder tacos, skip the California chile ancho and use only New Mexico chiles.

• Cheese Swap: Queso fresco or Oaxaca cheese work beautifully too.

• Make Ahead: The beef filling can be refrigerated for 3 days or frozen for up to 1 month.

Why You’ll Love These Tacos

These tacos are a flavor explosion! The smoky adobo sauce, savory beef, and gooey cheese contrast perfectly with the crispy tortilla. Plus, they’re customizable—let guests top theirs with avocado, pickled onions, or sour cream.

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