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Restaurants›El Potro Mexican Restaurant›Combination #3 - Two Tacos, Rice, & Refried Beans Recipe

Combination #3 - Two Tacos, Rice, & Refried Beans Recipe

Name: El Potro Mexican Restaurants Combination #3 - Two Tacos, Rice, & Refried Beans Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.5 lb ground beef (80/20); 0.25 cup yellow onion, finely chopped; 1 clove garlic, minced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp paprika (or smoked paprika); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp water; 1 tsp vegetable oil; 2 pieces small corn or flour tortillas; 0.5 cup shredded lettuce; 0.25 cup diced tomato; 0.25 cup shredded cheddar or Mexican blend cheese; 2 tbsp sour cream; 2 tbsp salsa; 1 piece lime wedges; 0.5 cup long-grain white rice (uncooked); 1 tsp vegetable oil; 3 tbsp tomato sauce; 1 cup chicken or vegetable broth; 2 tbsp onion, finely chopped; 0.5 clove garlic, minced; 0.125 tsp ground cumin; 0.25 tsp salt; 0.5 can canned pinto beans (undrained); 1 tsp lard or vegetable oil; 1 tbsp onion, finely chopped; 0.5 clove garlic, minced; 0.25 tsp salt

Inspired by El Potro Mexican Restaurant

Time35m

Serves1

Two tacos, rice and refried beans

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Ingredients

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Taco Filling (beef)

1/2 lb ground beef (80/20)

1/4 cup yellow onion, finely chopped

1 clove Garlic, minced

1 tsp Chili powder

1/2 tsp Ground cumin

1/4 tsp paprika (or smoked paprika)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp water

1 tsp Tuscany sunflower oil

Taco Assembly & Toppings

2 pieces small corn or flour tortillas

1/2 cup shredded lettuce

1/4 cup diced tomato

1/4 cup shredded cheddar or Mexican blend cheese

2 tbsp Sour cream

2 tbsp salsa

1 piece Lime wedges

Spanish Rice

1/2 cup long-grain white rice (uncooked)

1 tsp Tuscany sunflower oil

3 tbsp Tomato sauce

1 cup Chicken or vegetable broth

2 tbsp Onion, finely chopped

1/2 clove Garlic, minced

1/8 tsp Ground cumin

1/4 tsp Celtic sea salt

Refried Beans

1/2 can canned pinto beans (undrained)

1 tsp lard or vegetable oil

1 tbsp Onion, finely chopped

1/2 clove Garlic, minced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1/2 tsp lime juice (optional)

Garnish & Extras

1 tbsp fresh cilantro, chopped (optional)

1 tbsp pickled jalapeños (optional)

Method

Taco Filling (beef)

Cook aromatics

In a medium skillet over medium heat, add 1 teaspoon vegetable oil. When hot, add 1/4 cup finely chopped onion and 1 minced garlic clove. Sauté until softened and translucent, about 2 minutes.

Brown beef

Add 1/2 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 4–5 minutes.

Season beef

Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 tablespoons water, reduce heat to low, and simmer 2–3 minutes until the mixture is slightly saucy and well combined. Taste and adjust seasoning.

Remove from heat and keep warm while you prepare rice and beans.

Taco Assembly & Toppings

Warm tortillas

Warm 2 tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

Assemble tacos

Divide the cooked beef evenly between the 2 warmed tortillas (about half the beef per taco). Top each with shredded lettuce, diced tomato, 2 tablespoons shredded cheese (total 1/4 cup), 1 tablespoon sour cream (per taco) and 1 tablespoon salsa (per taco). Finish with a squeeze of lime and optional cilantro or pickled jalapeños.

Spanish Rice

Toast rice

In a small saucepan, heat 1 teaspoon vegetable oil over medium heat. Add 1/2 cup uncooked long-grain white rice and sauté, stirring, until rice is lightly toasted and opaque, about 2–3 minutes.

Simmer

Add 2 tablespoons finely chopped onion, 1/2 clove minced garlic, 3 tablespoons tomato sauce, 1 cup chicken or vegetable broth, 1/8 teaspoon ground cumin and 1/4 teaspoon salt. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.

Fluff

Remove from heat and let sit covered 5 minutes. Fluff with a fork before serving.

Refried Beans

Sauté aromatics

In a small skillet over medium heat, warm 1 teaspoon lard or vegetable oil. Add 1 tablespoon finely chopped onion and 1/2 clove minced garlic and sauté until softened, about 1–2 minutes.

Add beans and mash

Stir in 1/2 can pinto beans (including some of the liquid). Using a potato masher or back of a spoon, mash to your desired texture (smooth or slightly chunky). If too thick, add 1–2 tablespoons water or reserved bean liquid to loosen.

Season

Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon lime juice (optional). Cook 1–2 minutes more until heated through. Keep warm until serving.

Plating

On a plate, place the 2 assembled tacos. Spoon the Spanish rice (about 1/2 cup) alongside and a generous scoop of refried beans (about 1/3 cup). Garnish beans and rice with chopped cilantro and add lime wedges on the side.