You're welcome Wendy! I'm happy to hear you enjoyed this. Thanks for taking the time to let me know!

The BEST taco rice recipe I’ve come across. I can’t believe I didn’t find it sooner - will be the only one I make from now on. Thank you!

Thanks Kathy! Yea it's often the little unexpected ingredients and techniques that can make a dish pop. Kinda hard to communicate and I'm not very good at self promotion. So glad you enjoyed this and thanks for sharing your mods. First time I've heard of Tajin, but now I'm super curious. Will pick some up when I'm Stateside next.

You know, this didn't particularly intrigue me when I first read the post. I only thought of greasy taco meat. It's nothing like what I thought. This tastes like no other taco meat I've ever eaten. There's so much depth of flavor here! I doubt that most versions of this dish even come close. Your mastery of flavor and umami really shines in this simple recipe. I think that it buries your talent, actually. (By that I only mean that people's expectations are set pretty low for dishes like this. You've elevated this to an incredible level!) More people need to recognize what a genius you are. I sure wish I had woken up to it sooner. Never pass by a Marc Matsumoto recipe for any reason; if Marc finds it worthy, I will, too!

My amendments: Used a mix of ground beef and high-protein tofu. Added black olives, green onions, and sour cream. Dusted it with my homemade Tajin for a bit of acid. I didn't eat mine with rice, though I did have a bite. Didn't need it.

There was a tiny bit of meat left and some cheese. I ended up adding them together and browning them into a fritter.🤯 That's our little secret, okay? I'm going to figure out a way to stash some next time!🤫

You know, this didn't particularly intrigue me when I first read the post. I only thought of greasy taco meat. It's nothing like what I thought. This tastes like no other taco meat I've ever eaten. There's so much depth of flavor here! I doubt that most versions of this dish even come close. Your mastery of flavor and umami really shines in this simple recipe. I think that it buries your talent, actually. (I only mean that there's a preconception of dishes like this, and it's difficult to break through that.) More people need to recognize what a genius you are. I sure wish I had woken up to it sooner. Never pass by a Marc Matsumoto recipe for any reason; if Marc finds it worthy, I will, too!

My amendments: Used a mix of ground beef and high-protein tofu. Added black olives, green onions, and sour cream. Dusted it with my homemade Tajin for a bit of acid. I didn't eat mine with rice, though I did have a bite. Didn't need it.

There was a tiny bit of meat left and some cheese. I ended up adding them together and browning them into a fritter.🤯 That's our little secret, okay? I'm going to figure out a way to stash some next time!🤫

You're welcome Mark!

Good call!