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