In a skillet over medium heat, add the chopped onion and minced garlic. Sauté until the onions become translucent. Add the ground beef, breaking it up with a spatula. Cook until the beef is browned and no longer pink.

Stir in the chopped chipotle peppers, cumin, smoked paprika, salt, and pepper. Reduce heat and allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

In another pan, heat the corn tortillas briefly on each side until they’re pliable (about 30 seconds each). This helps them roll without cracking.

Take a spoonful of the beef mixture and place it at one end of a tortilla. Roll it tightly, ensuring the filling is secured inside. Repeat this with the remaining tortillas.

In a deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the rolled tacos seam-side down into the oil and fry until they are crispy and golden brown, about 2-3 minutes per side.

Remove the tacos from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite toppings.