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Restaurants›Mariachis de Jalisco›Soft Taco Plate Recipe

Soft Taco Plate Recipe

Name: Mariachis de Jaliscos SOFT TACO PLATE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely diced; 1 tsp garlic, minced; 1 tbs chili powder; 0.5 tsp ground cumin; 0.5 tsp paprika; 0.25 tsp dried oregano; 1 tbs tomato paste; 0.5 cup beef broth or water; 0.75 tsp salt; 0.25 tsp black pepper; 1 tsp vegetable oil; 3 each soft flour tortillas (8-inch); 1 cup shredded cheddar or Mexican blend cheese; 1 cup shredded romaine lettuce; 1 each diced tomato (medium); 0.25 cup sour cream (optional); 0.25 cup salsa (optional); 3 each lime wedges; 1 cup long-grain white rice, rinsed; 2 cup water; 1 tsp unsalted butter or oil; 0.5 tsp salt; 2 tbs cilantro, chopped (optional); 1 tsp lime zest (optional); 1 cup refried beans (canned); 2 tbs water or bean liquid; 0.25 tsp cumin (optional); 0.25 tsp salt; 0.25 cup shredded cheese for topping (optional)

Inspired by Mariachis de Jalisco

Time40m

Serves3

3 soft tacos with rice and refried beans. Ground Beef Tacos Served with cheese, lettuce & tomatoes.

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Ingredients

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Ground Beef Taco Filling

1 lb ground beef (80/20)

1/2 cup yellow onion, finely diced

1 tsp Garlic, minced

1 tbs Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins paprika

1/4 tsp Dried oregano

1 tbs tomato paste

1/2 cup beef broth or water

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp Tuscany sunflower oil

Soft Tacos & Toppings

3 each soft flour tortillas (8-inch)

1 cup shredded cheddar or Mexican blend cheese

1 cup shredded romaine lettuce

1 each diced tomato (medium)

1/4 cup sour cream (optional)

1/4 cup salsa (optional)

3 each Lime wedges

Rice

1 cup long-grain white rice, rinsed

2 cup water

1 tsp unsalted butter or oil

1/2 tsp Celtic sea salt

2 tbs cilantro, chopped (optional)

1 tsp lime zest (optional)

Refried Beans

1 cup refried beans (canned)

2 tbs water or bean liquid

1/4 tsp cumin (optional)

1/4 tsp Celtic sea salt

1/4 cup shredded cheese for topping (optional)

Method

Ground Beef Taco Filling

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. When shimmering, add the diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant.

Brown beef

Add the ground beef to the skillet and break it up with a spatula. Cook 5–7 minutes until browned and no pink remains.

Season and simmer

Drain excess fat if desired, leaving a tablespoon for flavor. Sprinkle chili powder, cumin, paprika, oregano, salt and pepper over the beef and stir to coat. Add the tomato paste and beef broth (or water), scraping up any browned bits. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Rice

Cook rice

While the beef cooks, combine rinsed rice, 2 cups water, 1 tsp butter or oil and 1/2 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed.

Finish rice

Remove saucepan from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in optional chopped cilantro and lime zest. Keep covered until serving.

Refried Beans

Heat beans

Place the refried beans in a small saucepan over low heat. Add 2 tbsp water or reserved bean liquid to loosen, and stir until warmed through, 4–6 minutes. If too thick, add a splash more water.

Season and top

Stir in 1/4 tsp cumin and 1/4 tsp salt if using. When hot, transfer to a serving bowl and sprinkle with 1/4 cup shredded cheese if desired; cheese will melt from the heat.

Assemble Soft Tacos & Plate

Warm tortillas

Warm tortillas 20–30 seconds per side in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm wrapped in a clean towel.

Assemble tacos

Divide the seasoned ground beef evenly among the 3 warmed tortillas (about 1/3 of the beef per tortilla). Top each with shredded cheese, shredded lettuce, and diced tomato. Add sour cream and salsa if using. Serve with a lime wedge on each taco to squeeze over just before eating.

Plate with sides

On a serving plate, place the 3 assembled tacos. Add a scoop (about 3/4 cup) of cooked rice to one side and a scoop (about 1/2 cup) of warm refried beans to the other. Garnish rice with cilantro and lime zest if desired.