Taco Combo Recipe

Prep

Finely dice the yellow onion and mince the garlic; measure spices and broth so they are ready.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the diced onion and cook 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef to the skillet. Break it up with a spatula and brown for 5–6 minutes until no pink remains.

Stir in 1 tablespoon tomato paste, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.

Pour in 1/2 cup beef or chicken broth, reduce heat to medium-low, and simmer 5–7 minutes until mixture is saucy and slightly thickened. Taste and adjust salt/pepper as needed. Keep warm off heat.

If rice is not freshly cooked, warm 2 cups cooked long-grain rice in microwave or on stove with a splash of water to loosen grains.

In a medium bowl combine warmed rice, 1 cup drained & rinsed black beans, 1/2 cup corn, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil and 1/2 tsp salt. Stir gently to combine. Keep warm or cover until serving.

Prepare toppings: shred 2 cups lettuce, dice 1 cup tomatoes, dice 1/4 cup red onion, slice 1/2 cup radishes, and crumble 1/4 cup cotija/queso fresco. Place each in small bowls for assembly.

Chop remaining cilantro leaves and set aside for garnish.

If using crema, thin sour cream with 1–2 teaspoons water or lime juice if desired for drizzling consistency. Stir in 1 tsp hot sauce if you want a spicy crema.

Spoon 1 cup salsa, 3/4 cup guacamole and the crema into serving bowls.

Warm 8 tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred, or wrap stack in foil and heat in a 350°F (175°C) oven for 10–12 minutes.

Assemble tacos: place a warm tortilla on a plate. Spoon 2–3 tablespoons of rice & beans mixture in the center, then top with 2–3 tablespoons of the beef filling.

Add fresh toppings: a handful of shredded lettuce, a spoonful of diced tomatoes, a few radish slices, a sprinkle of diced red onion and 1–2 tablespoons cheese. Add pickled jalapeños if using and a few cilantro leaves.

Finish with salsa, a dollop (about 1 tablespoon) of guacamole and a drizzle of crema. Serve with a lime wedge to squeeze over each taco.

Repeat to make remaining tacos. Serve the taco combo with extra rice & beans on the side and extra salsa, guacamole and lime wedges.