Street Tacos Recipe

Marinate

Whisk together 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 2 tbs chopped cilantro, 1 tsp cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Place steak in a shallow dish or zip-top bag, pour marinade over, coat well. Marinate at least 30 minutes and up to 2 hours in the refrigerator.

Cook

Heat 1 tbs vegetable oil in a heavy skillet or grill over high heat until just smoking. Remove steak from marinade, pat dry, and sear 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C) or longer to desired doneness. Transfer to a cutting board and rest 5-10 minutes, then slice thinly across the grain into bite-sized strips.

Toss chicken thighs with 1 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp garlic powder and 3/4 tsp salt. Heat a skillet over medium-high heat with 1 tbs oil, cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and chop or shred into taco-sized pieces.

Heat 1 tsp vegetable oil in a skillet over medium heat. Add chorizo (remove from casing) and break up with a spatula. Cook 6-8 minutes until browned and cooked through. Drain excess fat on paper towels if desired.

Braised Carnitas

Preheat oven to 300°F (150°C). In a Dutch oven combine 1 lb pork shoulder cubes, 1/2 cup orange juice, 2 tbs lime juice, 1 tsp minced garlic, 1 tsp oregano, 1 tsp salt and 1/2 cup water. Bring to a simmer on stovetop, cover and transfer to oven. Braise 2 to 2.5 hours until pork is very tender and shreds easily.

Crisp Finish

Remove pork from braising liquid and shred with forks. To get crisp edges, spread shredded pork on a rimmed baking sheet, drizzle a little of the reduced braising liquid or roast under broiler for 4-6 minutes until edges brown, or crisp in a hot skillet for 4-5 minutes.

Blend 2 tbs achiote paste with 1/4 cup pineapple juice, 1 tbs vinegar, 1 tsp minced garlic and 3/4 tsp salt to make a marinade. Toss thinly sliced pork in the marinade and refrigerate 30 minutes to 2 hours. Cook on a hot skillet or grill 3-4 minutes per side until cooked through and lightly charred. Chop into small pieces and mix with a few small grilled pineapple pieces if desired.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20-30 seconds per side until pliable and slightly charred. Optional: brush with a little butter and toast 10-15 seconds per side for flavor. Keep tortillas covered in a towel to stay warm.

Prepare toppings: toss sliced onions and chopped cilantro together, slice serrano thinly, and cut lime into wedges. Keep toppings ready for assembly.

Heat prepared Mexican rice according to package or recipe instructions (about 10-15 minutes on stovetop). Warm refried beans in a small pot until hot, stirring occasionally (5-8 minutes). Plate a scoop of rice and beans alongside the assembled tacos.

Serve 1/2 cup salsa roja and 1/2 cup salsa verde in small ramekins as taco accompaniments. Offer extra lime wedges.

Assemble tacos: place 2-3 warm tortillas on each plate. Add 2-3 oz of your chosen meat per taco (adjust to preference). Top with a spoonful of chopped onion and cilantro mixture, a few slices of serrano (use sparingly for heat), and a squeeze of lime. Offer salsas on the side. Serve each order with rice, beans and two salsas.

Notes: choose one protein per serving (carne asada, chicken, chorizo, carnitas, or al pastor). Ensure all cooked proteins are kept hot and sliced/chopped for quick assembly.