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Tacos Acorazados (Armored Tacos)

Immerse yourself in the fascinating history of the delicious tacos acorazados! These culinary delights were created during the turbulent days of the revolution as an ingenious solution for feeding day laborers. Originally, they consisted of a tortilla filled with rice and a hard-boiled egg, which was wrapped in another tortilla to protect it. Discover the rich evolution of this delicacy from its humble beginnings to today, where it is stuffed with a variety of ingredients, from the escalopes to chilis rellenos and stews. Rice, one of the most emblematic products of the region, always remains the main ingredient.


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

8 large tortillas


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.

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