Puffy Tacos, Spanish Rice and Charro Beans

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.

Ingredients

• 1 lb Pinto Beans, dried (Rinsed and picked over)
• 6 slices Bacon (Cut into 1/2-inch pieces)
• 1 medium Onion (Finely chopped)
• 1 pcs Jalapeño Pepper (Minced; seeds removed for less heat)
• 4 cloves Garlic (Minced)
• 10 oz Diced Tomatoes with Green Chiles (Undrained)
• 4 cups Chicken Broth (Low sodium recommended)
• 4 cups Water (For cooking the beans)
• 0.5 cup Mexican Lager Beer (Optional, adds depth of flavor)
• 1 tsp Cumin Powder
• 1 tsp Mexican Oregano, dried
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 cup Cilantro (Freshly chopped, for finishing)

Instructions

1. 1

   Soak and Cook the Beans

   • Place the rinsed pinto beans in a large bowl and cover with water by at least 3 inches. Let them soak for 8 hours or overnight.
   • Drain the soaking water and rinse the beans. Transfer them to a large pot or Dutch oven.
   • Add the chicken broth and 4 cups of fresh water. Bring to a boil over high heat.
   • Reduce the heat to low, cover the pot, and let the beans simmer for 60 to 90 minutes, or until they are tender but still hold their shape. Do not drain the cooking liquid.
2. 2

   Prepare the Flavor Base

   • While the beans are simmering, heat a large skillet over medium heat. Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until crisp.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
   • Add the chopped onion and minced jalapeño to the skillet. Sauté for 5-6 minutes until the onion has softened and become translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3