Directions

1. For the pico de gallo, combine the tomato, onion, and cilantro in a medium-sized bowl. Make sure the ingredients are balanced to your taste (more or less tomato, more or less onion, etc.). Squeeze the juice of the two limes into the bowl and a few sprinkles of salt (or to taste). Stir well and then set the bowl aside.

2. For the toppings mash two avocados in a small bowl until smooth, then set aside. In a separate bowl, crumble the Queso Fresco cheese, then set aside. Spoon some Rivera's Family Recipe Salsa into a bowl and set aside.

3. For the taco meat, heat a large skillet and sautè the onion and garlic in a little oil or butter for 1-2 minutes. Add the beef carne picada, chili powder, cumin, beef bouillon, brown sugar, and cook until the meat is no longer pink. Then add 1/2 cup water and the juice of one lime. Continue cooking for another 8-10 minutes until the meat is thoroughly cooked and the flavors incorporated. Let the meat gently simmer on low while preparing the taco shells.

4. For the taco shells, heat about 1-2 inches of vegetable oil in a skillet (add enough oil so that the tortillas don't touch the bottom of the skillet). Using tongs, add a corn tortilla to the hot oil. Let the tortilla fry for about 10-15 seconds and then fold in half. Fry on both sides until it achieves your desired crunchiness. Remove the taco shell and place on a lined plate or tray. Repeat with the other corn tortillas until you have enough taco shells to serve.

5. To assemble the taco, open the taco shell and spoon the meat mixture onto the bottom. Layer with pico de gallo and top with the mashed avocado and crumbled cheese. Serve with a side of rice and some Rivera's Family Recipe Salsa. Enjoy!