This recipe is broken down into two main parts: the classic savory red rice and the crispy, pan-fried beef tacos (often called Tacos Dorados).

Ingredients:

For the Authentic Mexican Rice (Arroz Rojo):

1 cup long-grain white rice

2 tbsp vegetable oil

1/4 cup white onion, finely chopped

1 clove garlic, minced

1/4 cup tomato sauce (or blend 1 fresh Roma tomato)

2 cups chicken broth (or water + 1 tsp chicken bouillon)

1/2 tsp salt (adjust to taste)

For the Crispy Tacos:

1 lb (450g) ground beef

1 packet taco seasoning (or your own blend of chili powder, cumin, garlic powder, and oregano)

1/2 cup water or beef broth

10-12 corn tortillas

1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

1/2 cup vegetable oil (for pan-frying)

Optional: Mild red taco sauce or salsa (to drizzle inside the tacos, as seen in the photo)

For the Sides & Garnishes (The Plate Setup):

1 whole jalapeño (to blister)

Shredded iceberg lettuce

Diced fresh tomatoes

Sour cream

Lime wedges

Instructions: