4 chicken or beef fillets (about 150g each)
Salt and pepper to taste
1 cup bread crumbs
1/2 cup wheat flour
2 eggs, beaten
1 cup vegetable oil (for frying)
1 cup rice
550 ml water or chicken or vegetable stock
1 tablespoon vegetable oil
1 can (about 150g) of chopped tomatoes
1/4 onion
1/2 packet Mex-Al's Red Mexican Rice Mix seasoning
Salt to taste
2 boiled eggs
1 jar Mex-Al's Chiles Habaneros
1. Beat the fillets with a meat mallet until tender and season to taste with salt and pepper.
2. dredge each fillet in flour, beaten egg, and breadcrumbs until completely coated.
3. fry the breaded fillets in hot oil until golden brown, about 3-4 minutes on each side.
4. Drain the fried fillets on paper towels to remove excess oil.
5. rinse rice under running water until water runs clear.
6. sauté the onion in hot oil until golden brown, then add the rice and sauté with the chopped tomatoes and rice seasoning until well combined.
7. Add water or broth, salt to taste, bring to a boil and reduce heat. Cover and simmer until tender, about 15-20 minutes.
8. remove from heat and let stand for a few minutes before serving.
9. reheat the tortillas on the stove until soft.
10. assemble the tacos by placing the red rice, then the breaded fillets, boiled eggs and habanero peppers on each tortilla.
11. top with another warm tortilla and serve immediately.
