Tacos Combo W/ Drink Recipe

Prepare meat

Pat meat dry and cut into bite-sized pieces if not already. In a bowl, toss meat with 1 tbs vegetable oil, 1 tsp salt, 1 tsp black pepper, 1/2 tsp ground cumin (if using), and minced garlic. Let sit 10 minutes while other components start.

Cook meat

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add remaining 1 tbs oil and spread. Add seasoned meat in a single layer (work in batches if necessary). Cook 6–8 minutes, stirring occasionally, until browned and cooked through. Taste and adjust salt. Transfer to a plate and keep warm.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly charred at the edges. Wrap in a clean towel to keep warm (keep 4 tortillas for 2 tacos per serving).

Assemble tacos

Place two warmed tortillas on each plate. Divide the cooked meat evenly among the tortillas (about half the meat per 2 tacos). Top each taco with a sprinkle of diced white onion and chopped cilantro, a spoonful of salsa chipotle, a pinch of crumbled queso fresco, and a lime wedge on the side. Serve immediately.

Make salsa: In a blender or food processor, combine chipotle peppers (start with 1 if you prefer milder), the quartered tomato, 1/4 cup onion, 1 clove garlic, 1 tbs lime juice, 2 tbs water, and 1/2 tsp salt. Blend until smooth. Taste and adjust heat/salt. Transfer to a bowl and refrigerate until ready to serve.

Cook rice

In a medium saucepan, heat 1 tbs oil over medium heat. Add the rinsed rice and stir to coat for 1–2 minutes. Add 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Warm and season beans

In a small saucepan, heat a splash of oil over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until translucent. Add drained black beans, 1/4 tsp ground cumin and 1/4 tsp salt. Cook, stirring, until warmed through, about 4–5 minutes. Mash 1/4 of the beans gently with the back of a spoon for a creamier texture if desired.

Prepare cucumbers: Toss the thinly sliced cucumber with 1 tbs lime juice and 1/8 tsp salt. Let sit for 5–10 minutes to allow flavors to meld. Drain any excess liquid before serving.

Serve drink chilled in a glass with ice if desired. Offer alongside the taco plate.