Durango Recipe

Prepare protein

If using ground beef or chorizo: heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup finely chopped yellow onion and 1 clove minced garlic; sauté 1–2 minutes until softened. Add 10 oz ground beef (or chorizo) and break up with a spatula. Cook until browned, 6–8 minutes. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes to bloom the spices. Squeeze in 1/4 lime and remove from heat. If using shredded proteins (chicken, beef, pork): reheat 10 oz shredded meat in a skillet with 1 tablespoon oil or 2 tablespoons of reserved cooking juices, 1/4 cup onion, 1 clove garlic, and the same seasonings; warm until heated through, 3–4 minutes.

Warm tortillas

Warm 3 corn tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable with light char, or wrap in a damp paper towel and microwave 20–30 seconds.

Assemble tacos

Place each warm tortilla on a plate. Divide the prepared protein evenly among the 3 tortillas. Top each with about 2 tablespoons shredded lettuce, 2 tablespoons shredded cheese, and a tablespoon diced tomato. Add sliced radish and cilantro if using. Drizzle each taco with about 2/3 tablespoon hot sauce or salsa (total 2 tbs). Serve immediately with lime wedges.

Rinse 1/2 cup long-grain rice under cold water until water runs clearer. In a small saucepan, heat 1 tablespoon oil over medium heat. Add 2 tablespoons finely chopped onion and 1/2 teaspoon minced garlic; sauté 1–2 minutes until translucent. Add the rinsed rice and toast, stirring, 2–3 minutes until edges are slightly opaque. Stir in 2 tablespoons tomato sauce and cook 30 seconds. Add 1 cup chicken broth, 1/4 tsp salt and 1/8 tsp ground cumin. Bring to a low boil, then reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 5 minutes. If using, stir in 2 tablespoons frozen peas and carrots, fluff with a fork, and serve.

In a small skillet or saucepan, heat 1 teaspoon oil or lard over medium heat. Add 1 tablespoon minced onion and 1/4 teaspoon minced garlic; sauté 1–2 minutes until fragrant. Add 1/2 cup canned refried beans and stir to combine. Cook, stirring, until heated through, 3–4 minutes. If beans are too thick, add up to 1–2 tablespoons water or broth to loosen to desired consistency. Season with 1/8 tsp salt and a squeeze of 1/8 lime if desired. Keep warm until serving.