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Playing Rachael's Charred and Crunchy Beef 'n Chorizo Tacos

Rach's double-layer tacos are equal bits soft and crisp with a chorizo-packed filling that's brimming with spices.  

Ingredients
For the beans
  • 2 tablespoons olive or canola oil
  • 1 small onion, chopped
  • 1 large jalapeno, chopped
  • 2 large cloves garlic, finely chopped
  • Salt and pepper
  • 1 teaspoon cumin (1/3 palmful)
  • 1 (15 ounce) can pinto beans, drained
  • 1 lime
  • Cayenne pepper sauce, to taste
  • A small handful of cilantro
For the meat filling
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno pepper, seeded and chopped
  • Salt and pepper
  • 1 teaspoon each smoked paprika, chili powder, cumin and coriander (Rach likes to use Gebhardt’s chili powder)
  • ¾ pound Mexican chorizo, casing removed
To serve
  • 8 hard-shell corn tortillas with flat bottoms
  • About 2 cups shredded yellow cheddar, Monterey Jack or Pepper Jack cheese
  • 8 (6-inch) soft corn tortillas
  • 1 small head iceberg lettuce, chopped
  • Salsa, store-bought or Pico de Gallo (diced seeded tomatoes, chopped jalapeno pepper, white onion, garlic, green onion, cilantro, lime, salt to taste)
  • Guacamole, store-bought or homemade (minced red onion, garlic, lime or lemon juice, jalapeno or Serrano, cilantro, avocado, salt to taste)
Preparation

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.

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