Hi, I am Joana. Today, we’re going to make bel taco trio recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Bel Taco Trio Recipe
Bel Taco Trio is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Bel Taco Trio is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have bel taco trio using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Bel Taco Trio:
- Make ready 1/2 lb Carne Asada
- Make ready 1/2 lb Al Pastor
- Take 1/2 lb Pollo Asado
- Get 6 Bell Peppers 2ea color
- Take 1 Stalk Fresh Cilantro
- Make ready 1 Red Onion
- Take 3 Limes
- Take 1 Box Mexican Rice
- Get 1 Black Beans Canned
- Make ready 1 lb Mexican Three Cheese blend
- Take 1 Sour Cream
- Make ready 1 tbsp Unsalted Butter
- Prepare 1 Herdez Taquiera Street Sauce
Steps to make Bel Taco Trio:
- Preheat oven 350°, Rinse and cut Bell Peppers, Remove seeds, and place on cookie sheet water covering bottom of cookie sheet (to steam quicker) place in oven for 10min. Remove and let rest.
- Cut and dice onion and cilantro. sauté onion on skillet until light golden brown. Remove and let rest.
- Heat up three skillets on medium-high until evenly hot. Add all three meats and cook evenly until fully cooked. Remove and let rest.
- Drain water from cookie sheet. Add meats in each Bell pepper according to meat to add color in presentation. Top with onion and cilantro and return to oven for 10min.
- Added shredded cheese and return to oven for 5min or until cheese is melted.
- Heat new skillet medium-high heat and add unsalted butter until frothing. Add Mexican rice and brown in skillet. Add 1/2 cp water and bring so boil stirring often and let rest on simmer when fully cooked.
- In sauce pan empty can of black beans and heat on medium until nice and hot, bring to a simmer.
- Plating: Spoon the Mexican rice onto the plate in a circular motion to dread a bed. Add drained black beans to center. Place one of each Bel Taco Peppers in around the black beans on the rice. Top peppers with street sauce, another layer of shredded cheese, dollop of sour cream, and sprinkle with left over cilantro. Place two 1/8 wedges of lime on side.
- Serve and Enjoy!
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