Entree: Mexico – Morelos, Central Mexico – Tacos Acorazados (Armored Tacos)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed
- 2 cups (480 ml) low-sodium chicken stock
- 2 medium tomatoes, roughly 10 oz (300 g), blended into a purée
- 1 clove garlic, minced
- 1/2 tsp (3 g) kosher salt for rice
- 1 (15 oz) can refried beans, approx. 1 cup (425 g)
- 16 small corn tortillas (4 in / 10 cm), about 6 in (15 cm) if preferred
- 8 thin milanesa slices (beef or veal), approx. 1.5 lb (680 g) total
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) plain breadcrumbs
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- 1/2 cup (120 ml) vegetable oil, for frying milanesa
- 10 oz (280 g) chicharrón prensado or prepared chicharrón, cut into bite-size pieces
- 1 cup (240 g) salsa verde (store-bought or homemade)
- 2 cups (120 g) shredded green cabbage
- 1 cup (120 g) queso fresco, crumbled
- 1/2 cup (120 g) Mexican crema or sour cream
- 2 medium avocados, sliced
- 1/2 cup (80 g) finely chopped white onion
- 1/4 cup (15 g) fresh cilantro, chopped
- 4 limes, cut into wedges
- Salt and pepper to taste

Instructions

Short Description:
Hearty Morelos-style tacos built on a bed of seasoned rice spread over warm corn tortillas, layered with breaded milanesa and stewed chicharrón, then finished with traditional garnishes for a complete, filling main course.

Regional Notes:
This Morelos variation is notable for using rice as the primary base layered onto the tortilla before meats are added, making each taco more substantial than a typical taco. Common local toppings include thin breaded milanesa and chicharrón guisado (stewed pork rind), with crema, queso fresco, and shredded cabbage to balance richness.

1. Make the rice base: In a medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add rinsed rice and toast, stirring, about 3–4 minutes until slightly translucent. Stir in blended tomato purée, 1 clove minced garlic, 2 cups (480 ml) chicken stock, and 1/2 tsp (3 g) salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.
2. Prepare chicharrón guisado: In a small skillet over medium heat, combine 10 oz (280 g) chopped chicharrón and 1 cup (240 g) salsa verde. Simmer gently 6–8 minutes until the chicharrón has softened and absorbed the salsa. Keep warm.
3. Bread and fry the milanesa: Set up a breading station with 1 cup (120 g) flour seasoned with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper, beaten eggs, and 1 1/2 cups (150 g) breadcrumbs. Dredge each of the 8 milanesa slices (approx. 1.5 lb / 680 g total) in flour, dip in egg, then press into breadcrumbs. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry milanesa in batches 2–3 minutes per side until golden and cooked through. Drain on paper towels and keep warm; slice each piece into strips.
4. Warm tortillas and prepare beans: Heat tortillas on a dry skillet or comal until pliable and slightly toasted, keeping them warm covered in a cloth. Warm refried beans in a small pot until spreadable.
5. Assemble tacos acorazados: Spread about 1–2 tbsp (15–30 g) refried beans on each warm tortilla as an adhesive. Spoon 1/3 cup (about 75 g) of the tomato rice onto each tortilla and pat lightly to form the base layer. Top rice with 2–3 strips of milanesa and 1–2 tbsp (15–30 g) of the chicharrón guisado.
6. Garnish and finish: Add a small handful of shredded cabbage, a spoonful of crumbled queso fresco, a drizzle (about 1 tbsp / 15 g) of crema, and 2–3 slices of avocado. Sprinkle with chopped onion and cilantro, season with salt and pepper to taste, and serve with lime wedges.
7. Serve: Arrange 3–4 tacos per person for 4 servings. Encourage diners to squeeze lime over tacos before eating. Leftover rice and fillings keep for 2 days refrigerated; reheat gently before assembling.