Tacos Suaves Recipe

Rinse & Sauté

Rinse 1 cup rice under cold water until water runs mostly clear. In a medium saucepan, heat 1 tbs oil over medium heat. Add the chopped 1/2 onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent but not browned.

Cook Rice

Add the rinsed rice to the pan and stir for 1 minute to coat grains. Add 2 cups water or broth, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork and fold in chopped cilantro and juice of 1/2 lime if using.

In a small saucepan over medium heat, add the drained 2 cups beans, 1/2 tsp cumin, a pinch of salt, and 1–2 tbs water. Warm gently, mashing slightly with the back of a spoon for a creamier texture. Simmer 5–7 minutes until heated through. Stir in a squeeze of lime and chopped cilantro to taste. Keep warm until serving.

Season

Choose your protein (steak, chicken or pork). Pat meat dry. In a bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder and 1 tsp garlic powder. Rub 1 tbs olive oil over the meat and toss with the spice mixture. Squeeze the juice of 1 lime over the meat and let rest 10–15 minutes while rice cooks.

Cook

Heat 2 tbs vegetable oil in a large skillet or griddle over medium-high heat until shimmering. Add the seasoned meat in a single layer (cook in batches if necessary). For thinly sliced steak: cook 1–2 minutes per side for medium-rare to medium, longer if thicker. For chicken strips: cook 4–6 minutes, turning occasionally, until internal temp reaches 165°F (74°C). For pork slices: cook 3–5 minutes per side until cooked through and juices run clear. Remove cooked meat to a plate and let rest 3–5 minutes, then slice thicker pieces against the grain into bite-size strips.

Warm tortillas to make them pliable: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side, or wrap stack of tortillas in a clean towel and microwave 30–45 seconds until warm. If you like a lightly crisp edge, brush each tortilla very lightly with vegetable oil and warm in skillet 15–20 seconds per side.

Lay a warm tortilla flat. Place 1/4 cup cooked rice down the center, then 1/4 cup warm beans. Add 2–3 oz (about 1/3 cup) of the cooked protein on top. Finish with shredded lettuce (about 1/4 cup), 2 tablespoons diced tomatoes, 1 tablespoon diced onion, a sprinkle of shredded cheese (2 tablespoons), a drizzle of sour cream or crema (1 tablespoon), salsa (1–2 tablespoons), chopped cilantro and a squeeze of lime. Add pickled jalapeños if desired.

Fold the bottom up to enclose filling and then fold one side to create a large soft taco. Repeat with remaining tortillas and fillings. Serve immediately with extra rice and beans on the side and lime wedges.

Makes 8 tacos. To keep warm for short periods (10–15 minutes), stack assembled tacos in a low oven at 200°F (95°C) wrapped loosely in foil. Refrigerate leftover components separately (tortillas wrapped, meat in airtight container, rice and beans cooled and refrigerated) for up to 3–4 days. Reheat meats in a skillet; rice and beans in microwave or stovetop with a splash of water.