Easy Homemade Tacos

Taco Meat

• 454 g1 lb 80/20 ground beef
• taco seasoning (daily chaos blend or store-bought)
• garlic powder
• Italian seasoning
• cumin
• 11 small onion, finely chopped
• 11 jalapeño, seeded and chopped
• 15 g1 tbsp minced garlic
• beef broth

Homemade Salsa

• 88 peppers (chiles, charred)
• 11 serrano pepper, charred
• 3 cloves3 cloves garlic
• beef broth
• 11 lime, juiced
• taco seasoning

Beans

• 1 can1 can beans (black or pinto)
• butter
• cilantro
• taco seasoning

Rice

• 185 g1 cup rice
• 120 ml1/2 cup water
• 120 ml1/2 cup beef broth
• 5 ml1 tsp avocado oil
• 15 g1 tbsp minced garlic
• cumin
• garlic powder
• 1 packet1 packet sazon seasoning

Taco Assembly

• taco shells (hard shell, spicy variety)
• shredded lettuce
• diced tomato
• diced onion
• fresh cilantro

Instructions

1. 1 Brown the ground beef in a skillet over medium-high heat. Break it up thoroughly with a spoon as it cooks. Once browned, use paper towels to soak up excess grease from the pan. Season generously with taco seasoning, garlic powder, Italian seasoning, and cumin, then stir to incorporate. Add finely chopped onion, jalapeño, and a spoonful of minced garlic, letting them caramelize into the meat. Add a splash of beef broth for moisture and stir everything together. Reduce heat to low and let flavors meld.
2. 2 For the salsa, char 8 peppers and 1 serrano directly over a flame or in a dry pan until darkened and blistered all over. Transfer to a blender, add 3 garlic cloves, a splash of beef broth, and a squeeze of lime juice. Blend until smooth. Season with taco seasoning to taste.
3. 3 For the rice, bring a mixture of half water and half beef broth (totaling about 1 cup liquid) to a boil. Add a drizzle of avocado oil and a spoonful of garlic. Stir in the rice and bring back to a boil, then reduce to a low simmer. Cover and cook for 7 minutes. Fluff and stir in cumin, garlic powder, and a packet of sazon.
4. 4 For the beans, brown butter in a small pan and add a handful of cilantro. Add the canned beans and season with taco seasoning and a little chicken bouillon. Squeeze in some lime juice. Stir and let them warm through, leaving them whole or partially mashing them for a semi-refried texture. Meanwhile, warm taco shells in a 165°C325°F oven for about 6 minutes.
5. 5 To assemble the tacos, spoon a generous amount of seasoned ground beef into each warmed taco shell. Top with shredded lettuce, diced tomato, diced onion, and fresh cilantro. Drizzle the homemade charred pepper salsa over the top. Serve with seasoned rice and beans on the side.