Tazones de Tacos Clásicos
Principal45 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.
