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Crispy Tacos Plate Recipe

Name: Mariachis de Jaliscos CRISPY TACOS PLATE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 each small crunchy corn taco shells; 12 oz ground beef (80/20); 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 1 tbs chili powder; 0.5 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs tomato sauce (or canned crushed tomato); 1 tsp vegetable oil (for pan); 1 cups shredded iceberg lettuce; 0.5 cups diced tomato; 0.75 cups shredded cheddar cheese; 1 cups long-grain white rice; 2 cups chicken or vegetable broth; 2 tbs tomato sauce; 0.25 cups onion, finely chopped; 0.5 tsp garlic, minced; 1 tbs vegetable oil; 0.5 tsp salt; 0.25 tsp ground cumin (optional); 15 oz canned pinto beans, drained and rinsed; 0.25 cups onion, finely chopped; 0.5 tsp garlic, minced; 1 tbs vegetable oil or lard; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs water or bean liquid; 3 each lime wedges

Inspired by Mariachis de Jalisco

Time45m

Serves1

(3) w / lettuce, tomato, and cheese. Served with rice & refried beans.

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Ingredients

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Tacos (makes 3 tacos)

3 each small crunchy corn taco shells

12 oz ground beef (80/20)

1/4 cups Onion, finely chopped

1 tsp Garlic, minced

1 tbs Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs tomato sauce (or canned crushed tomato)

1 tsp vegetable oil (for pan)

1 cups shredded iceberg lettuce

1/2 cups diced tomato

3/4 cups shredded cheddar cheese

Spanish Rice

1 cups Long-grain white rice

2 cups Chicken or vegetable broth

2 tbs Tomato sauce

1/4 cups Onion, finely chopped

1/2 tsp Garlic, minced

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

Refried Beans

15 oz canned pinto beans, drained and rinsed

1/4 cups Onion, finely chopped

1/2 tsp Garlic, minced

1 tbs vegetable oil or lard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water or bean liquid

To Serve

3 each Lime wedges

3 tsp hot sauce (optional)

Method

Tacos (meat & assembly)

Cook the beef

Heat 1 teaspoon vegetable oil in a medium skillet over medium-high heat. Add 1/4 cup finely chopped onion and cook 1–2 minutes until translucent. Add 12 oz ground beef and cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes.

Season the meat: sprinkle in 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 teaspoon minced garlic and 2 tablespoons tomato sauce. Stir to combine, reduce heat to medium-low, and simmer 2–3 minutes until flavors meld and most liquid is absorbed. Taste and adjust salt or chili powder as desired. Keep warm.

Warm the shells: Preheat oven to 350°F (175°C). Place 3 crunchy corn taco shells on a baking sheet and warm 5–7 minutes until hot and slightly crisp. Alternatively, warm shells in a skillet 30–45 seconds per side or in the microwave (wrapped in a damp paper towel) for 20–30 seconds.

Assemble tacos: Divide the seasoned beef evenly among the 3 warm shells (about 4 oz meat per shell). Top each taco with shredded lettuce (about 1/3 cup per taco), diced tomato (about 2 tablespoons per taco), and shredded cheddar cheese (about 1/4 cup per taco). Serve immediately.

Spanish Rice

Rinse 1 cup long-grain rice under cold water until water runs clear; drain well.

In a medium saucepan heat 1 tablespoon vegetable oil over medium heat. Add 1/4 cup finely chopped onion and 1/2 teaspoon minced garlic; sauté 1–2 minutes until softened. Add the drained rice and toast, stirring, 2–3 minutes until edges become translucent.

Stir in 2 tablespoons tomato sauce, 2 cups chicken or vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin (if using). Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Refried Beans

In a small skillet heat 1 tablespoon vegetable oil or lard over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until soft. Add 1/2 teaspoon minced garlic and cook 30 seconds until fragrant.

Add the drained and rinsed 15 oz pinto beans to the skillet with 2 tablespoons water or reserved bean liquid. Cook 2–3 minutes to heat through. Using a potato masher or fork, mash beans to desired texture. For smoother beans, transfer to a blender or use an immersion blender with a splash more water and blend until smooth.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If beans become too thick, stir in additional water, 1 tablespoon at a time, until desired consistency is reached. Keep warm until serving.

To Serve

Plate the 3 assembled crispy tacos alongside a scoop (about 1 cup) of Spanish rice and a scoop (about 1/2 to 3/4 cup) of refried beans. Garnish with lime wedges and offer hot sauce on the side.