TAQUERIA DEL SOL
1200-B Howell Mill Road N.W., Atlanta. 404-352-5811, www.taqueriadelsol.com
Q: I recently moved away from Atlanta to Baltimore, and I am facing the grim reality that Baltimore is lacking cool places serving great tacos. I found a few recipes for Taqueria del Sol online and would love to find the recipe for the brisket tacos! I’m actually more homesick for Taqueria del Sol than I am for my family! Thank you so much for any help you can offer on this matter! — Mara Schneider, Dundalk, Md.
Q: I moved away from Atlanta a year ago, and while I am surrounded by tacos and stellar Mexican food, nothing compares to Taqueria del Sol. Most of all I am missing their refried beans. They are the most flavorful I have found. I would love to get the recipe. Thanks. — Lindsay Geis, Austin, Texas
A: Always happy to accommodate their customers, even when they’ve moved away, the folks at Taqueria del Sol provided both recipes.
Taqueria del Sol’s Veggie Refried Beans
For this recipe, you can use either canned pinto beans, or do as the restaurant does and cook up dried beans. When gauging quantities, 1 pound of dried pinto beans makes about 6 cups of cooked beans.
1/2 cup olive oil/vegetable oil blend
1/2 cup chopped onions
1 tablespoon chopped garlic
1 tablespoon chopped pickled jalapenos
8 cups cooked pinto beans
1 tablespoon ground cumin
Salt
Tortilla chips, for garnish
In a large saucepan, heat oil to very hot. Add onions, garlic and jalapenos and reduce heat to medium. Saute until softened, about 10 minutes. Add the cooked beans and stir together. Continue heating for 3 minutes, then add cumin. Using a fork, potato masher or other tool, mash beans until you reach the consistency you prefer. Season to taste and serve hot. May be made ahead and refrigerated up to one week. If you like, serve with tortilla chips.
Per 1/2-cup serving: 181 calories (35 percent from fat), 7 grams protein, 23 grams carbohydrates, 7 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 10 milligrams sodium.
Taqueria del Sol’s Pico de Gallo
Hands on: 10 minutes Total time: 10 minutes Makes: 5 cups
4 cups 1/2-inch diced tomatoes
1 cup finely diced onion
3/4 cup finely diced jalapenos
1 cup lemon juice, or more as needed
Salt
In a medium bowl, combine tomatoes, onion and jalapenos. Stir to combine. Add lemon juice and season to taste. May be made up to 2 days ahead and refrigerated. Makes: 8 cups
Per 1/4-cup serving: 18 calories (8 percent from fat), trace protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 10 milligrams sodium.
Taqueria del Sol’s Brisket Taco Filling
Taqueria del Sol’s brisket tacos are 6-inch flour tortillas filled with brisket and topped with Pico de Gallo.
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon salt
1 tablespoon pepper
1 4-pound brisket
2 cups water
Preheat oven to 400 degrees.
In a small bowl, combine garlic, onion, salt and pepper. Rub mixture on both sides of brisket.
Place brisket on rack in a medium roasting pan. Add water to pan and cover tightly with foil.
Roast brisket for 3 hours or until very tender. When brisket is done, remove from oven and allow to cool. Reserve cooking liquid. Remove fat from brisket and shred meat. If making ahead, shred meat and cover with reserved cooking liquid to keep moist in storage. Will keep in the refrigerator for up to 3 days. Makes: 6 cups
Per 1/2-cup serving: 276 calories (48 percent from fat), 33 grams protein, 1 gram carbohydrates, trace fiber, 14 grams fat (5 grams saturated), 104 milligrams cholesterol, 615 milligrams sodium.
