Rachaels Charred And Crunchy Beef N Chorizo Tacos Recipes

RACHAEL'S CHARRED AND CRUNCHY BEEF 'N CHORIZO TACOS

Steps:

• For the beans, heat oil in skillet, 2 turns of the pan, add the onion, jalapeno and garlic and season with salt, pepper and cumin
• Soften 5 minutes, add about ¾ cup water and reduce to ¼ cup
• Add beans and heat through, then add to food processor and puree until smooth
• Add lime juice, hot sauce and cilantro, adjust seasoning, then place back in pan and keep warm over low heat, adding water if beans dry out
• For the meat, heat a large nonstick skillet over medium-high heat, add olive oil, a turn of the pan, and brown the beef
• Add onion, garlic and jalapeno pepper, season with salt and pepper, and soften onions 5 minutes
• Add spices-cumin, coriander, smoked paprika and chili powder
• Add chorizo and brown and crumble, then add 1 cup water and reduce by half to keep meat moist
• Preheat oven to 350˚F
• Arrange hard shell tacos on baking sheet and add some cheese to each taco; toast shells to light golden and until cheese has melted
• Over an open flame on gas burner or in a dry stainless skillet over high heat, char the soft tortillas to blister on each side
• Spread beans on soft tortillas and wrap around the hard tortilla
• Fill with meat and lettuce, top with salsa and guac
• White Chili Turkey Tacos

TACO NIGHT DONE RIGHT: RACH'S BEEF + CHORIZO HARD SHELL TACOS

Steps:

• For the tacos, heat a large cast-iron or other skillet over medium-high heat, brown and crumble the chorizo and remove to paper towel-lined plate to drain
• Wipe pan, add olive oil, 2 turns of the pan
• Add onions, chilies and garlic, season with salt, soften 5 minutes, add ½ cup water and let it absorb
• Add beef to onions and crumble, then season with chili powder, cumin, coriander, salt and pepper
• If using, add cayenne pepper sauce
• Brown, then add ½ cup water, reduce heat to low, and add chorizo back to pan
• Heat oven to 400˚F
• Arrange taco shells on baking sheet and line each with cheese, bake 3 to 4 minutes to toast shell and melt cheeses
• Fill tacos with meat and top with lettuce, salsa and/or taco sauce, guac, pickled peppers and onions
• For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center
• Broil the ingredients to char evenly, cool to handle, peel and stem the peppers
• Remove garlic from skins
• Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, cilantro and process
• For the traditional guacamole, with a sharp knife, cut the avocados in half lengthwise
• Remove the pit and scrape the flesh with a spoon into a small bowl
• Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms
• Add the jalapeño, lime juice, onion, cilantro and salt and stir to combine
• Add the reserved avocado half, mix gently and season with salt, as needed