Soft Tacos With Rice, Beans (machaca Or Chicken) Recipe

COMBINATION PLATES

1. 1

   Cook the Rice

   Rinse 1 cup long-grain white rice under cold water. In a medium saucepan, combine the rice with 2 cups water, 1/2 tsp salt, and 1 tablespoon olive oil. Bring to a boil, then reduce to a simmer, cover, and cook 15–20 minutes until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.

2. 2

   Build the Beans

   In a saucepan or skillet, combine 2 cups cooked beans with 1/4 cup finely chopped onion, 1 minced garlic clove, 1/2 tsp ground cumin, and 1/4 tsp salt. Simmer 5–7 minutes to heat through and meld flavors, mashing slightly if you prefer a creamier texture.

3. 3

   Prepare the Protein

   Machaca option: in a skillet over medium heat, warm 1 cup machaca, breaking apart with a spatula until heated through. Chicken option: in a skillet over medium heat, add 1 cup shredded chicken and season with a pinch of cumin and garlic powder; warm through. Both should be hot and ready to assemble.

4. 4

   Warm the Tortillas

   Preheat the oven to 350°F (175°C). Wrap 12 soft tortillas in aluminum foil and warm in the oven for 8–10 minutes, or heat in a dry skillet over medium heat for about 30–60 seconds per side until pliable.

5. 5

   Prepare Toppings

   Shred or crumble 1 cup cheese, dice 1 cup avocado, chop 2 tablespoons fresh cilantro, and prepare 1 cup pico de gallo or salsa. Cut lime into wedges and set out sour cream (0.5 cup) for optional topping.

6. 6

   Assemble and Serve

   To assemble: lay a warm tortilla flat, add a layer of rice, followed by beans, then machaca or chicken. Top with cheese, pico de gallo, avocado, cilantro, and a squeeze of lime. Finish with a dollop of sour cream if desired. Serve immediately with extra salsa on the side.