Taco Special Recipe
2 corn tortilla tacos with your choice of protein: pollo, asada, chorizo or Al pastor. Crowned with onions and cilantro. Served with salsa verde, poblano rice and refried or charro beans.
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Ingredients
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Taco Ingredients
Salsa Verde Ingredients
Poblano Rice Ingredients
Bean Ingredients
Method
Taco Preparation
- 1
Prepare the Protein
Choose your preferred protein (pollo, asada, chorizo, or Al pastor) and cook it in a skillet over medium heat until fully cooked. Use a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F) for poultry or 70°C (160°F) for other meats. Shred or dice the meat as desired.
- 2
Salsa Verde Preparation
- 3
Poblano Rice Preparation
- 4
Cook the Rice
In a skillet, heat olive oil over medium heat. Add diced poblano pepper and sauté until softened, about 5 minutes. Stir in the jasmine rice and cook for an additional 2 minutes. Pour in vegetable broth and bring to a boil, then cover and simmer on low heat for 15 minutes or until rice is cooked and liquid is absorbed.
Bean Preparation
- 5
Heat the Beans
Open the can of refried beans or charro beans, transfer to a saucepan, and heat over medium heat until warmed through, stirring occasionally.
