Everybody knows tacos are a Mexican dish, and as most Mexican food, they are very tasty and they have an intense flavour. Today, you are going to learn how to prepare a rice and bean tacos recipe that will blow your mind. Easy, quick and delicious. Is there anything else you look for when cooking a dish? But first, do you know where they originated? Or the different types of tacos that exist around the world?
Let’s get to the roots
Tacos are thought to have come from Mexico long before the Spanish arrived. Ancient Mexican communities were used to eating corn tortillas with fillings like fish. It was a crucial meal that gave the Mexicans many nutrients they needed. However, the taco we know today differs quite a lot from that ancient one. Earlier tacos didn’t include sour cream or cheese. This variety is no more than 100 years old.
In the early 1900s, this meal was introduced to the United States and later on it was spread all over the world.
What about its varieties?
If you are a meat lover, I bet you have tried beef or chicken tacos. With a spicy sauce and some lemon juice drops, I think it is one of my favourite meals worldwide. Another delicious option is shrimp tacos. You can have them with a soft aioli and it will be a flavour party. Yummy!
If, on the contrary, you are a vegetarian or, at least, you don’t fancy meat that much, you should try vegetable tacos. Together with an avocado cream, and, maybe, some Tabasco sauce, they will be the perfect match!
The good thing about this dish is that you can be as creative as you want. Think about it: you will just need some corn tortillas with any filling you like, anyone. If you want, you can choose among a huge variety of sauces and spices, too.
The best is yet to come
So far, we have been talking about different types of tacos and this dish’s origin. But now, let’s get to the making. As I mentioned before, today I bring you an exquisite tacos dorados recipe that is going to make you look like a professional chef.
For this dish, you are going to need
- 2 cups of white rice.
- 1 ¼ cup of canola oil.
- 2 medium onions.
- 6 cloves of garlic.
- 4 tbsp. of canned chipotles in adobo.
- A pinch of salt.
- A pinch of black pepper.
- 4 cups of vegetable or chicken broth.
- 2 cans of pinto beans.
- 2 cups of Monterey Jack cheese.
- 2 cups of Cotija cheese.
- 30 medium corn tortillas.
- 4 cups of rotisserie chicken.
What you are going to do
- To begin with, I suggest dicing the onions, mincing the garlic and chopping the chipotles. This way you are going to save a bunch of time and you will be thankful later. Meanwhile, preheat the oven to 425°F.
- After you have done that, heat 6 tbsp. of oil in a pan over medium heat. Add the onions, the garlic and the chipotles and cook them for about 5 minutes. Add the white rice and season the preparation with salt and pepper. Cook it for about 2 minutes.
- Then, add the broth and bring it to a boil. Cover the pan with a lid and turn the heat to low. Cook it for about 20 minutes. Most of the liquid has to be absorbed and the rice should be tender. Take the pan out of the heat and let it sit for about 5 minutes. Remove the lid and fluff the rice with a fork.
- Meanwhile, take the pinto beans and pulse them in a food processor. They should get smooth. Add the Monterey Jack and the Cotija cheese.
- After that, spread some of the bean mixture on each tortilla and add the chicken and the rice mixture. Make the rolls and put them on a baking plate. You can brush them with the rest of the oil.
- Finally, bake the rolls for about 15 minutes. The tortillas should be golden and the filling should be heated. Enjoy!
Chef’s tip
A great idea that enhances the whole recipe flavour and adds the distinctive Mexican touch to it is to serve this tacos with an avocado cream.
You just have to peel and pit two avocados and mix them with a cup of sour cream, some lime juice drops, and season it with a pinch of salt and pepper. It will really make your recipe better and you are going to need just 5 minutes.