Two Tacos Recipe
Two crispy corn tortilla stuffed with your choice of beef or chicken plus tomato, lettuce and cheese. Served with rice and refried beans.
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Ingredients
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Tacos (makes 2 tacos)
Sides
Garnishes / finishing
Method
Tacos (makes 2 tacos)
- 1
Prepare protein
If using ground beef: heat a medium skillet over medium-high heat. Add 1 teaspoon neutral oil (if using very lean beef) and the ground beef (8 oz). Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Add chopped onion and cook 2–3 minutes until softened. Stir in minced garlic, chili powder, cumin, salt and pepper; cook 30 seconds until fragrant. Add 2 tablespoons water or broth, reduce heat to medium-low, and simmer 2 minutes to meld flavors. Drain excess grease if needed. If using pre-cooked shredded chicken: heat 1 tablespoon oil in the skillet, add the chopped onion and cook 2–3 minutes; add shredded chicken, garlic, spices, and 2 tablespoons broth or water; stir and heat until hot, about 3 minutes.
- 2
Crisp tortillas
Pour 3 tablespoons oil into a small skillet and heat over medium-high until shimmering (about 350°F / oil will ripple). Using tongs, place one tortilla in the oil and fry 20–30 seconds until it sets and edges begin to bubble; flip and fry another 20–30 seconds until lightly golden and crisp but still pliable. Remove and drain on paper towel. Repeat with second tortilla. (Alternatively: for a lighter version, bake tortillas at 400°F on a sheet sprayed with oil for 6–8 minutes, flipping once, until crisp.)
- 3
Assemble tacos
Place each crisped tortilla on a plate. Divide the prepared meat or chicken evenly between the two tortillas (about 4 oz per taco). Top each with diced tomato (about 2–3 tablespoons per taco), shredded lettuce (about 3–4 tablespoons per taco), and 1/4 cup shredded cheese divided between the two tacos. Squeeze a lime wedge over each taco and add salsa or hot sauce to taste.
Sides
- 4
Heat the refried beans in a small saucepan over low-medium heat, stirring occasionally, until warmed through, about 4–5 minutes. If too thick, stir in 1 tablespoon water. Season to taste with a pinch of salt.
- 5
Warm the cooked rice: place 1 cup cooked rice in a microwave-safe bowl with 1 teaspoon butter and 1/4 teaspoon salt; cover and microwave 60–90 seconds until hot, fluff with a fork. Or reheat on the stovetop with 1–2 tablespoons water in a small saucepan, covered, over low heat for 3–4 minutes, stirring occasionally.
- 6
Plate 2 tacos with a scoop (about 1/2 cup) of rice and 1/2 cup refried beans alongside. Garnish with remaining lime wedges and serve extra salsa on the side.