Chipotles in adobo add major flavor to these tacos without loads of effort.

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Credit: Photography by Jennifer Causey

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir the tomatoes, cilantro, lime juice, and 1/4 cup of the onion; season the pico de gallo with salt and pepper.

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  • In a large nonstick skillet, heat the oil over medium. Add the remaining onion and cook, stirring occasionally, until softened, 7 to 9 minutes. Stir in the cumin, then the beef; season. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 5 minutes. Stir in the chickpeas and the chipotles and adobo sauce. Cook, stirring occasionally, until the beef is cooked through, 5 to 8 minutes more; season.

  • In a skillet over high heat or directly over a gas burner, toast the tortillas, turning often with tongs, until charred, about 15 to 30 seconds total on each side.

  • Serve the tortillas with the beef and the pico de gallo.

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