Ground Beef And Pulled Chicken Tacos Recipe

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp oil over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until softened. Add rinsed rice and stir 1–2 minutes to toast. Pour in 3 cups stock, add 3/4 tsp salt and 1/2 tsp ground cumin. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare beans

In a large skillet over medium heat, cook diced bacon until crisp, 6–8 minutes. Remove most of the rendered fat, leaving about 1 tbsp in the pan. Add 1/2 cup diced onion and cook 3–4 minutes until translucent. Stir in 1 tsp minced garlic and 1 minced jalapeño (if using) and cook 30 seconds. Add 3 cups cooked pinto beans, 1 cup diced tomato, 1/2 cup chicken stock, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered 8–10 minutes to meld flavors, stirring occasionally. Adjust seasoning to taste and keep warm.

Cook and shred chicken

Preheat oven to 325°F (165°C) or prepare a slow cooker. In an ovenproof Dutch oven or skillet, heat 1 tbsp olive oil over medium-high. Season 1.5 lbs chicken thighs with 1 tsp salt and 1/2 tsp pepper. Brown chicken 2 minutes per side just to color (optional). Add 1/2 cup halved onion, 1 tsp minced garlic, 1 tbsp chopped chipotle in adobo, 1 cup chicken stock and 1 tbsp lime juice. Cover and transfer to oven for 25–30 minutes, or simmer on stove with lid on until internal temp reaches 165°F (about 20–30 minutes). Alternatively cook on low in slow cooker 3–4 hours. Remove chicken to a bowl and shred with two forks. Return shredded chicken to pan with cooking juices and simmer 3–5 minutes to absorb flavors; adjust salt as needed.

Make seasoned beef

Heat 1 tbsp vegetable oil in a skillet over medium-high. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until soft. Add 1 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tbsp in skillet. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tbsp tomato paste and 1/4 cup stock. Reduce heat to medium-low and simmer 4–6 minutes until sauce thickens. Season with 3/4 tsp salt and 1/2 tsp black pepper. Keep warm.

Warm tortillas and prepare toppings

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Arrange warm tortillas on a platter. Place shredded lettuce, diced tomatoes, shredded cheese, salsa, chips, lime wedges, sour cream/crema, chopped cilantro and hot sauce in bowls for self-assembly.

Assemble tacos

To build each taco, place a warm tortilla on a plate, add 2–3 tbsp seasoned ground beef or 2–3 tbsp pulled chicken (or both), top with shredded lettuce, diced tomatoes and shredded cheese. Spoon a little frijoles a la charra either inside the taco or serve alongside. Add salsa and a dollop of sour cream or crema, a sprinkle of chopped cilantro and a squeeze of lime. Serve chips and remaining frijoles on the side.

Place rice and frijoles a la charra in serving bowls or on the plate beside tacos. Garnish tacos and sides with remaining cilantro and lime wedges. Serve immediately while warm.