Tacos Recipe

Asada (grilled steak)

Trim excess fat from 1 lb skirt or flank steak. In a bowl combine 1/4 cup olive oil, 1/4 cup orange juice, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp salt and 1/2 tsp black pepper. Marinate steak 30 minutes to 4 hours refrigerated. Preheat grill or cast-iron skillet to high. Remove steak from marinade, pat dry, sear 3-4 minutes per side for medium rare (adjust to thickness). Rest 5 minutes, then slice thinly against the grain into bite-size pieces.

Chicken (grilled)

Combine 1/4 cup olive oil, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp chili powder, 1/2 tsp cumin, 1 tsp salt and 1/2 tsp pepper. Marinate 1 lb chicken thighs 30 minutes to 2 hours. Grill or pan-sear over medium-high heat 6-8 minutes per side until internal temp reaches 165°F (74°C). Rest 5 minutes, shred or slice thinly.

Tinga (shredded chipotle chicken)

Sauté 1 sliced onion and 2 cloves minced garlic in 1 tbsp oil until soft. Add 1 cup shredded cooked chicken, 2 tbsp adobo or chipotle paste, 1/2 cup orange juice, 2 tbsp lime juice, 1 tsp oregano, 1 tsp salt and simmer 8-10 minutes until sauce thickens and flavors meld. Adjust heat with chipotle or cayenne to taste.

Chorizo (pan-fried)

Crumble and cook 1 lb ground pork chorizo in a skillet over medium heat, breaking into small pieces until fully cooked and slightly crisp, about 8-10 minutes. Drain excess fat on paper towels and keep warm.

Al Pastor (quick oven method)

Thinly slice 2 lbs pork shoulder. Blend 2 tbsp adobo or chipotle, 1/2 cup orange juice, 2 tbsp lime juice, 2 cloves garlic, 1 tsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt until smooth. Marinate pork slices at least 1 hour (overnight preferred). Roast on a baking sheet at 425°F (220°C) 20-30 minutes tossing halfway, until edges char. Chop into bite-size pieces.

Carnitas (stovetop braise)

Cut 2 lbs pork shoulder into 2-inch cubes. In a heavy pot combine pork, 1/2 cup orange juice, 2 cloves garlic, 1 sliced onion, 2 bay leaves, 1 tsp salt and 1/2 tsp pepper. Add enough water to mostly cover. Simmer gently, partially covered, 2–2.5 hours until very tender. Remove pork, shred, then spread on a baking sheet and broil 3–5 minutes to crisp edges or sauté in skillet in 1 tbsp oil until edges caramelize.

Shredded beef (barbacoa-style)

Season 2 lb chuck roast with 1 tsp salt and pepper. In a slow cooker or oven-safe pot combine roast, 1/2 cup orange juice, 2 tbsp lime juice, 1 sliced onion, 2 cloves garlic, 1 tsp cumin, 1 tsp oregano and 1 cup beef broth. Cook low 6–8 hours (or oven 300°F/150°C for 3–4 hours) until pull-apart tender. Shred with forks and return to sauce to keep moist. Adjust seasoning.

Lengua (beef tongue)

If not pre-cooked, simmer 2 lb beef tongue in large pot with water to cover, 1 onion quartered, 2 bay leaves, 2 cloves garlic and 1 tsp salt for 2.5–3 hours until tender. Peel outer skin while warm, chop finely, then briefly sauté with a little oil, 1/2 tsp cumin, and salt to develop flavor.

Warm corn tortillas: heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm. For flour tortillas, warm similarly or in a microwave wrapped in a damp paper towel for 20–30 seconds.

If you prefer lightly fried corn tortillas (for texture), heat 2 tbsp vegetable oil in a skillet over medium-high. Fry each tortilla 15–20 seconds per side until bubbly and flexible, drain on paper towels.

Prepare toppings: finely dice 1 white onion, chop 1/2 cup cilantro, cut 4 limes into wedges, crumble cotija if using and have 1 cup salsa ready. Optionally warm the salsa.

Place a warm tortilla on a plate. Add 2–3 tablespoons of your chosen protein (adjust to preference). Top with a pinch of diced onion and cilantro. Add salsa and a squeeze of lime. Sprinkle cotija or add pickled onions if desired.

Serve immediately while warm with extra lime wedges and salsa on the side. Offer flour tortillas upon request.