Classic Crispy Taco Pack Recipe

Prepare proteins

If using shredded chicken: warm 2 cups of shredded cooked chicken in a small saucepan over medium-low heat with 1 tablespoon of water, 0.25 teaspoon ground cumin and 0.25 teaspoon salt until just heated through (about 3–5 minutes). If using shredded beef: warm 2 cups shredded beef in the same way, adding 1 tablespoon of beef broth or water and 0.25 teaspoon salt; heat until hot (3–6 minutes). Keep covered and warm.

Warm taco shells

Preheat oven to 375°F (190°C). Lightly brush or spray both sides of the corn shells with the 2 tablespoons vegetable oil or heat oil in a skillet and briefly fry shells 20–30 seconds per side until crisp and golden. Alternatively, place shells on a baking sheet and warm in oven 6–8 minutes until crisp. Keep warm in a towel-lined basket.

Assemble tacos

Place warmed shell on a plate. Add about 1/3 cup of warm shredded chicken or beef to each shell (this will use about 6 servings of the 2 cups protein). Top with approximately 2 tablespoons shredded lettuce, 2 tablespoons shredded cheese and 1 tablespoon sour cream per taco or serve sour cream on the side for guests to add.

Rinse the 1 cup uncooked rice under cold water until water runs clear. In a medium saucepan over medium heat, warm 1 tablespoon vegetable oil. Add 0.25 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 teaspoon minced garlic and sauté 30 seconds. Add the drained rice and stir to coat, toasting 1–2 minutes until slightly fragrant.

Stir in 0.5 cup tomato sauce, 1.5 cups broth, 0.5 teaspoon ground cumin and 0.5 teaspoon salt. Bring to a gentle boil, then reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a medium skillet over medium heat, warm 1 tablespoon lard or vegetable oil. Add 0.25 cup finely chopped onion and cook 3–4 minutes until softened. Add 0.5 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup drained pinto beans, 0.25 teaspoon ground cumin and 0.25 teaspoon salt. Stir and mash with a potato masher or back of a spoon, adding up to 0.25 cup reserved bean liquid (or water) until you reach a creamy but slightly chunky consistency. Cook 2–3 more minutes, adjust seasoning, and keep warm.

Combine 1 cup diced tomatoes, 0.25 cup finely diced white onion, 2 tablespoons chopped cilantro, 1 teaspoon minced jalapeño, 1 tablespoon fresh lime juice and 0.5 teaspoon salt in a bowl. Stir and let sit 10 minutes to allow flavors to meld—this is the pico de gallo.

If using store-bought salsa, transfer 0.5 cup to a small bowl and serve chilled or at room temperature. For fresh salsa: blend 0.5 cup of chopped tomatoes with a pinch of salt and a splash of lime juice until slightly chunky and transfer to a serving bowl.

In a food processor or blender combine 1 cup drained black beans, 0.5 teaspoon minced garlic, 1 tablespoon lime juice, 0.25 teaspoon ground cumin, 0.25 teaspoon salt and 1 teaspoon olive oil. Pulse until mostly smooth but slightly textured. Transfer to a small bowl and taste; adjust salt or lime as needed.

Serve black bean dip alongside 3 cups tortilla chips on the plate. Keep chips crisp by serving immediately.

Arrange 6 crispy tacos on a serving platter or individual plate. Add a generous scoop (about 0.75 cup) of red rice and 0.5 cup refried beans to the plate. Place 2–3 tablespoons pico de gallo and 2 tablespoons salsa in small ramekins or on the plate. Add 2–3 tablespoons black bean dip and a 3-cup portion of tortilla chips on the side. Serve sour cream in a small ramekin or dollop on each taco.

If desired, add 0.5 cup fresh guacamole to the plate (optional add-on). Serve immediately while shells and chips are crisp.