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From the menu of: Taqueria del Sol

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From the menu of … Taqueria del Sol, 1200-B Howell Mill Road, 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!

From the menu of: Taqueria del Sol photo
Adrienne Harris

— 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.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Taqueria del Sol’s Veggie Refried Beans

Hands on: 15 minutes

Total time: 1 hour, 45 minutes

Makes: 8 cups

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 (percent of calories from fat, 35), 7 grams protein, 23 grams carbohydrates, 7 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 10 milligrams sodium.

Taqueria del Sol’s Brisket Taco Filling

Hands on: 15 minutes

Total time: 3 hours, 15 minutes plus cooling time.

Makes: 6 cups

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.

Per 1/2-cup serving: 276 calories (percent of calories from fat, 48), 33 grams protein, 1 gram carbohydrates, trace fiber, 14 grams fat (5 grams saturated), 104 milligrams cholesterol, 615 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 dice 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.

Per 1/4-cup serving: 18 calories (percent of calories from fat, 8), trace protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 10 milligrams sodium.

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