Crispy Fried Tacos with Authentic Mexican Rice
Part 1: Make the Mexican Rice
Toast the Rice: In a medium skillet or pot, heat 2 tablespoons of oil over medium heat. Add the dry, uncooked rice and stir constantly. Cook until the rice becomes a light golden brown and smells slightly nutty (about 5-7 minutes).
Add Aromatics: Stir in the chopped onion and cook for 1 minute, then add the minced garlic and cook for another 30 seconds until fragrant.
Simmer: Pour in the chicken broth and tomato sauce. Stir well and bring the mixture to a boil.
Cover and Cook: Once boiling, immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift the lid! 5. Fluff: After 20 minutes, turn off the heat and let it sit covered for another 5 minutes. Remove the lid and fluff the rice gently with a fork.
Part 2: Prepare the Meat & Blister the Jalapeño 6. Cook the Meat: In a skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Drain any excess fat. 7. Season: Add the taco seasoning and 1/2 cup of water (or broth). Let it simmer for 3-5 minutes until the liquid reduces and the meat is saucy and flavorful. Set aside. 8. Blister the Jalapeño (Chile Toreado): In a separate large, heavy-bottomed skillet, heat the 1/2 cup of vegetable oil over medium-high heat. Carefully drop the whole jalapeño into the oil and turn it occasionally until the skin is blistered and charred all over. Remove and set aside.
Part 3: Fry the Tacos 9. Warm the Tortillas: Wrap your corn tortillas in a damp paper towel and microwave for 30 seconds. This makes them pliable so they don’t crack when folded. 10. Assemble: Place a spoonful of the seasoned ground beef on one half of a warm tortilla. Top with a generous pinch of shredded cheese and a drizzle of red taco sauce if desired. Fold the tortilla over to close it like a half-moon. 11. Fry to Perfection: Working in batches, place the folded tacos into the hot oil in your skillet. Fry for about 2-3 minutes per side, pressing down lightly with a spatula, until the shell is golden brown and crispy, and the cheese inside is melted. 12. Drain: Transfer the fried tacos to a plate lined with paper towels to drain excess oil.
Part 4: Plating Serve your crispy tacos alongside a generous scoop of the authentic red rice. Add your blistered jalapeño to the side. Finish the plate with a fresh bed of shredded lettuce, diced tomatoes, a hearty dollop of sour cream, and a wedge of lime to squeeze over the top. Enjoy!