Tazones de Tacos Clásicos
Main45 min4 porcionesFácilSobre esta receta
Un tazón de tacos sustancioso y complaciente para todos, construido sobre carne molida sazonada, arroz con cilantro y lima esponjoso, frijoles negros cremosos y todos tus aderezos favoritos. Este es el tipo de cena entre semana que se prepara en menos de 45 minutos y hace feliz a todos en la mesa — completamente personalizable e infinitamente satisfactorio.
Instrucciones
- 1
Combine the diced roma tomatoes, white onion, jalapeno seeded, and cilantro in a mixing bowl. Add the lime juice and kosher salt, stir to combine, and set aside at room temperature. The longer it sits, the better the flavor — even 10 minutes makes a difference.
- 2
In a saucepan, bring 2¼ cups of water, the kosher salt, and butter to a boil ^[over medium-high heat]. Add the rinsed long-grain white rice, stir once, and reduce heat ^[to the lowest setting]. Cover tightly and cook until all the water is absorbed and the rice is tender, about 18 minutes. Remove from heat and let steam, covered, for 5 more minutes.
- 3
Fluff the rice with a fork, then stir in the lime juice and chopped cilantro. Taste and adjust kosher salt if needed. Cover to keep warm.
- 4
While the rice cooks, heat a skillet ^[over medium-high heat]. Add the beef 80/20 recommended and break it apart with a wooden spoon. Cook, stirring occasionally, until browned and no pink remains, about 7–8 minutes. Carefully drain off excess fat, leaving about 1 tablespoon in the pan.
- 5
Reduce heat ^[to medium]. Add the diced yellow onion to the beef 80/20 recommended and cook until softened, about 3 minutes. Add the garlic and cook for 1 more minute until fragrant.
- 6
Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, and black pepper. Stir to coat the beef 80/20 recommended evenly. Pour in the water and stir, scraping up any browned bits from the pan. Simmer for 3–4 minutes until the liquid reduces slightly and the beef 80/20 recommended is saucy and fragrant. Taste and adjust seasoning.
- 7
In a saucepan ^[over medium heat], combine the drained black beans, cumin, kosher salt, and water. Stir and cook for 5–6 minutes, until heated through and the liquid is mostly absorbed. Smash a few black beans against the side of the pan to create a slightly creamy texture. Keep warm.
- 8
Divide the cilantro-lime juice rice evenly among 4 large bowls as the base. Top each bowl with a generous scoop of seasoned beef 80/20 recommended and a spoonful of black beans.
- 9
Add a handful of shredded romaine lettuce, a big spoonful of fresh pico de gallo, sliced or mashed avocados sliced or, shredded Mexican cheese blend, and a dollop of sour cream. Add corn drained, use or and hot sauce if using. Serve with a lime wedge on the side for an extra squeeze of brightness.
