CHIPOTLE BAKED TACOS

BIG TACO LOVER HERE.

Big.


If you know me...

you already know it!


I like them a million different ways.

I honestly do not think I've ever had a taco that I didn't like.

Seriously.


But, obviously there are some that are better than others!

Like the street tacos in all those small little Mexican towns.

Unmatched.

In fact, just for fun...I'm gonna grace you with a quick little video Keith and I made in Mexico last time we were there rating some street tacos.

How cute are we?

Mexico is just such a vibe for us.

& Mexico Keith is my favorite Keith.


Anyway, back to the recipe!


CHIPOTLE BAKED TACOS with cilantro lime crema

The perfect amount of kick and crunch.

& the flavor profile is undeniable.

I mean, just look at them.


This idea came to me one evening as I was perusing my fridge for something to eat. I had some chipotle peppers leftover from Barbacoa steak I made the night before & inspiration hit!


PRITABLE RECIPE FILE 👇🏼

CHIPOTLE BAKED TACOS
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Download • 1.25MB





INGREDIENTS


for the tacos:

  • 1# ground beef

  • 1/2 tablespoon taco seasoning (check out my blend HERE!)

  • 3-4 chipotle peppers in adobo sauce, chopped finely - easily found at Walmart in their ethnic section

  • 2 jalapeños

  • 1 cup sharp cheddar cheese, freshly grated

  • street style taco shells - love using white corn for these

  • olive oil, for taco shells

  • cilantro, for garnish

for the crema :

  • 1/2 cup cashews

  • 1/2 cup water

  • pinch of salt

  • juice of two limes

  • 1/2 bunch of cilantro

DIRECTIONS

  1. Preheat oven to 400°F

  2. To make the crema combine cashews, water, salt, lime juice and cilantro in a high speed blender and blend until smooth. About 40 seconds. Refrigerate to cool.

  3. Brown ground beef. Once cooked through, add 1/2 cup water, chipotle peppers and taco seasoning. Simmer for 10-15 minutes with the lid on to let the flavors combine and the water absorb.

  4. Line a baking sheet with parchment paper. Add taco shells to baking sheet. Drizzle with olive oil and use your fingers to evenly coat each side of the shell. Add desired amount of cheese and jalapeño. Lastly, add ground beef and chipotle mixture. Carefully fold over one side and use 2-3 toothpicks to secure the fold.

  5. Bake for 12 minutes, remove toothpicks, flip and bake for an additional 12-15 minutes depending on how crunchy you want your tacos.

  6. Serve and enjoy! Don't forget that crema sauce! It is a perfect dunkable combo!


NOTES

  • Microwaving your taco shells for 10 seconds before assembly will help make sure the shell is malleable and doesn't crack in half.

  • I like to use three toothpicks, creating an x pattern on one side and applying one at an angle on the other side. This pattern really helps the soft shell stay folded without busting



Hope you enjoy the recipe!

& as always, send me pictures if you make it!

Love hearing from you guys!


Like, comment, share and subscribe!

Thanks for being here!


xoxo

Kirsten ☀️



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