Easy Mexican

Taco rice

Name: Taco rice bowl recipe
Yield: 4
Cuisine: /mexican
Ingredients: 350g rice; 2 tsp rice vinegar; 2 tsp caster sugar; 40.00 ml olive oil; 500g minced beef; 5-6 long green shallots, white and green bits finely sliced separately; 4 tomatoes, diced; 4 coriander sprigs, roughly chopped; 120g cheddar cheese; 100g corn chips (a good handful); 1/2 iceberg lettuce, sliced into wedges; Lime wedges, to serve; 2 tsp mild-medium chilli powder; 20.00 ml salt flakes, lightly crushed; 20.00 ml ground cumin; 20.00 ml cornflour; 2 tsp dried oregano; 2 tsp ground coriander; 2 tsp ground paprika (hot or sweet); 2 tsp garlic powder; 2 tsp onion powder; 1 tsp caster sugar

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by Alice Zaslavsky

AUTHOR

Dec 06, 2022

Alice Zaslavsky deconstructs a Mexican staple with this easy – and super tasty – taco bowl.

1 1/2 cups (350g) sushi rice
2 tsp rice vinegar
2 tsp caster sugar
2 tbs olive oil
500g minced beef
5-6 long green shallots, white and green bits finely sliced separately
4 tomatoes, diced
4 coriander sprigs, roughly chopped
1 cup (120g) shredded cheddar
100g corn chips (a good handful)
1/2 iceberg lettuce, sliced into wedges
Lime wedges, to serve

Taco seasoning (makes enough for a double batch)

2 tsp mild-medium chilli powder
1 tbs salt flakes, lightly crushed
1 tbs ground cumin
1 tbs cornflour
2 tsp dried oregano
2 tsp ground coriander
2 tsp ground paprika (hot or sweet)
2 tsp garlic powder
2 tsp onion powder
1 tsp caster sugar

Method

1.

Pop the rice in a fine-meshed sieve and wash under cold running water until the water runs clear. Follow the packet instructions to cook the rice, either by absorption or in a rice cooker. Meanwhile, combine the vinegar and sugar in a small bowl as your sushi seasoning.
2.

For the taco seasoning, toss all the ingredients in a jar with a lid. Seal tightly and shake to combine. The spice mix will store well for a month in a cool, dark place.
3.

Heat a large frying pan until you can feel the warmth radiating when you hold your palm at a sensible distance. Splash in the olive oil. While the beef is still in its container, squash it between your fingers to mash up any squiggles, then place as a whole piece into the pan. Cook over high heat for 5-7 minutes, or until caramelised underneath. Flip it over and cook for a further 2 minutes, then break it up with a wooden spoon.
4.

Sprinkle in the white shallot bits, half the taco seasoning and 1/2 cup (125ml) water and stir to combine. Simmer for another 3-5 minutes, until water evaporates and sauce thickens.
5.

Toss tomatoes, green shallot and coriander together in a bowl to make salsa.
6.

Once the rice is cooked, transfer to a serving platter. Drizzle the vinegar seasoning over and stir to combine, using a wooden spoon or rubber spatula (not metal, as it’s too rough on the rice). Top with the beef, then the cheese, then crush the corn chips on top. Arrange the tomato salsa on one side, and the lettuce wedges all about. Serve with lime wedges.