Tex-Mex Beef Tacos with Smoky Corn Crema
These Tex-Mex Beef Tacos feature boldly seasoned crispy ground beef with chipotle pepper and adobo sauce, topped with a luscious smoky corn crema made from blended canned corn and sour cream. Quick-pickled red onions and crumbled cotija finish each taco with brightness and salt. Ready in just 35 minutes, this is weeknight dinner at its most satisfying.
Equipment
- Large cast iron or stainless skillet
- Blender
- Small mixing bowl
- Tongs
Ingredients
For the Taco Meat
- 1 lb ground beef (80/20)
- 2 chipotle peppers in adobo sauce minced, plus 1 tablespoon adobo sauce from the can
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 tbsp lime juice freshly squeezed
- 2 tbsp water or beef broth for deglazing
- salt to taste
For the Smoky Corn Crema
- 1 can canned corn 15 oz, drained well; fire-roasted preferred
- 0.25 cup full-fat sour cream
- 1 chipotle pepper in adobo for the crema
- 1 tsp adobo sauce from the can
- 1 tbsp lime juice freshly squeezed
- salt to taste
For the Tacos and Toppings
- 8 small flour or corn tortillas warmed
- 0.5 red onion thinly sliced, for quick pickling
- 2 tbsp lime juice for pickling the onions
- 0.5 cup cotija cheese crumbled
- 0.25 cup fresh cilantro roughly chopped
- 1 lime cut into wedges, for serving
Instructions
- Quick-pickle the red onions: Thinly slice the red onion and place in a small bowl with 2 tablespoons of lime juice and a pinch of salt. Toss well and set aside while you prepare everything else. They'll turn bright pink and mellow in flavor as they sit.
- Make the smoky corn crema: Drain the canned corn thoroughly and add it to a blender along with the sour cream, one chipotle pepper, one teaspoon of adobo sauce, one tablespoon of lime juice, and a pinch of salt. Blend on high until completely smooth and creamy, about 60 seconds. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until ready to serve.
- Brown the ground beef: Heat a large cast iron or stainless skillet over medium-high heat until very hot. Add the ground beef in a single even layer and do not stir for the first two minutes. This allows the meat to develop a crispy, browned crust. Break apart and cook for another three to four minutes, continuing to stir occasionally, until fully cooked through with no pink remaining. Drain excess fat if needed, leaving about one tablespoon in the pan.
- Season the taco meat: Push the beef to one side of the pan. Add a small drizzle of oil to the empty side and add the minced garlic. Cook for 30 seconds until fragrant, then stir into the beef. Add the cumin, smoked paprika, chili powder, minced chipotle peppers, and adobo sauce. Stir everything together and cook for two more minutes to let the spices bloom and the flavors meld.
- Deglaze and finish the beef: Add two tablespoons of water or beef broth to the pan and stir, scraping up any caramelized bits from the bottom. Cook for one more minute until the liquid is mostly absorbed. Squeeze in the fresh lime juice and season with salt to taste. Remove from heat.
- Warm the tortillas: Heat tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side until lightly charred and pliable. Alternatively, hold them directly over a gas flame with tongs for a few seconds per side. Stack and wrap in a clean towel to keep warm.
- Assemble the tacos: Lay two warmed tortillas on each plate. Spoon a generous amount of the seasoned beef into each tortilla. Drizzle with the smoky corn crema, then top with the quick-pickled red onions, crumbled cotija cheese, and fresh cilantro. Serve immediately with lime wedges on the side.
Notes
For the crispiest beef, make sure your pan is fully preheated before adding the meat. Do not stir immediately — let it sit and sear. The smoky corn crema can be made up to two days ahead and stored in the refrigerator. Leftover taco meat keeps in an airtight container in the fridge for up to four days, or freeze for up to three months. Reheat beef in a skillet with a splash of water to keep it moist. For extra heat, add an additional chipotle pepper to the beef or crema. If cotija is unavailable, feta cheese makes a good substitute.