Traditional Tacos Recipe
2 tacos served on corn tortillas with rice and refried beans
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Ingredients
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Taco Filling
Tortillas & Toppings
Refried Beans
Mexican Rice
Finish & Serving
Method
Taco Filling
- 1
Cook aromatics
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the diced yellow onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Brown beef
Increase heat to medium-high, add the ground beef and break it up with a spatula. Cook 6–8 minutes until browned and no pink remains.
- 3
Season and simmer
Stir in chili powder, ground cumin, dried oregano, salt and pepper. Add tomato sauce and 1/4 cup broth, scrape up browned bits, reduce heat to low and simmer 4–6 minutes until slightly thickened. Finish with 1 tablespoon fresh lime juice, adjust seasoning to taste. Keep warm.
Mexican Rice
- 4
Toast rice
In a small saucepan heat 1 tablespoon oil over medium heat. Add the rinsed rice and toast, stirring, 3–4 minutes until edges look translucent and lightly golden.
- 5
Simmer rice
Add the blended tomato (or 1/4 cup tomato sauce), minced garlic, 1 1/4 cups chicken broth, and 1/2 teaspoon salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
Refried Beans
- 6
Warm a small saucepan over medium-low heat. Add 1 teaspoon butter or lard and the canned refried beans. Stir in 2 tablespoons water or broth to loosen, heat 3–4 minutes stirring frequently until smooth and warmed through. Season with 1/4 teaspoon salt, adjust consistency with more water if needed and keep warm.
Tortillas & Assembly
- 7
Warm tortillas
Heat a small skillet or griddle over medium-high. Lightly brush each corn tortilla with a little cooking oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm (2 tortillas per serving).
- 8
Assemble tacos
Place two warmed corn tortillas on a plate. Divide the seasoned beef evenly between the two tortillas (about 1/2 the filling per taco if making two tacos). Top each with shredded lettuce, diced tomato, diced white onion, chopped cilantro, and crumbled queso fresco. Add sliced radishes and a dash of hot sauce or salsa if desired. Serve with lime wedges for squeezing.
- 9
Plate with sides
Serve the two tacos alongside about 3/4 cup Mexican rice and 1/2 cup warmed refried beans (adjust portioning to match servings).