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"Poisoned" tacos dipped in fiery salsa before grilling are a Zacatecas specialty with an unforgettable kick. This protein-rich, fresh street food is a bold, family-style culinary adventure.
Heat the vegetable oil in a skillet over medium heat. Add garlic cloves and dried chile de arbol, stirring constantly until fragrant and toasted, about 2 minutes. Remove from heat and cool slightly.
Blend the fried chiles, garlic, salt, black pepper, and some of the oil until smooth to make a fiery salsa. Set aside.
Warm the refried beans in a saucepan, then gently fold in the cooked shredded beef and chorizo. Cook over low heat for 4–5 minutes to combine and heat through.
Lay out the tortillas and spread about two tablespoons of the bean-meat mixture on each one. Top with a sprinkle of diced white onion and Queso Fresco.
Working quickly, dip each filled tortilla into the prepared salsa to coat lightly, then fold in half.
Heat a large nonstick or cast-iron skillet over medium-high heat. Grill the tacos in batches, pressing gently, until the outside is slightly crisp and the filling is heated, about 2 minutes per side.
Serve immediately, garnished with extra onion, Queso Fresco, and more salsa if desired.
