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Restaurants›Barrio Tacos Lakewood›Option € Recipe

Option € Recipe

Name: Barrio Tacos Lakewoods OPTION € Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups long-grain white rice (uncooked); 4 cups chicken or vegetable stock; 1 tbs olive oil; 1 tsp salt; 2 cups black beans (canned, drained & rinsed); 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 each lime; 1 lb chicken breast, thinly sliced; 1 lb skirt or flank steak, thinly sliced; 1 lb pork shoulder, cut into 1/2" strips; 1 lb shrimp, peeled & deveined; 2 tbs olive oil (for each protein pan); 1 tsp salt (for proteins); 0.5 tsp black pepper; 4 cloves garlic, minced; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp ground coriander; 3 tbs lime juice; 2 tbs soy sauce (optional, for steak/pork); 1 tbs honey (optional, for pork glaze); 12 each soft flour tortillas (8-inch); 3 cups shredded lettuce; 1 cup diced tomatoes; 1 cup shredded cheddar or Mexican blend; 0.5 cup sour cream; 1 cup salsa; 0.25 cup chopped cilantro; 4 each lime wedges

Inspired by Barrio Tacos Lakewood

Time1h 5m

Serves6

Choose 4 proteins, Rice + Beans, Soft Four Tortillas

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Ingredients

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Base & Grains

2 cups long-grain white rice (uncooked)

4 cups chicken or vegetable stock

1 tbs olive oil

1 tsp Celtic sea salt

2 cups black beans (canned, drained & rinsed)

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 each lime

Proteins (choose 4; recipe scaled to allow 4 proteins served family-style)

1 lb chicken breast, thinly sliced

1 lb skirt or flank steak, thinly sliced

1 lb pork shoulder, cut into 1/2" strips

1 lb shrimp, peeled & deveined

2 tbs olive oil (for each protein pan)

1 tsp salt (for proteins)

1/2 tsp black pepper

Protein Marinade & Seasoning (shared options)

4 cloves Garlic, minced

2 tsp Ground cumin

2 tsp Chili powder

1 tsp Ground coriander

3 tbs ReaLime juice

2 tbs soy sauce (optional, for steak/pork)

1 tbs honey (optional, for pork glaze)

Tortillas & Toppings

12 each soft flour tortillas (8-inch)

3 cups shredded lettuce

1 cup Diced Tomatoes

1 cup shredded cheddar or Mexican blend

1/2 cup Sour cream

1 cup salsa

1/4 cup chopped cilantro

4 each Lime wedges

Method

Base & Grains

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes.

Add 4 cups chicken or vegetable stock and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Squeeze the juice of half a lime into the rice and stir through.

While rice cooks, prepare the beans: place drained and rinsed black beans in a small saucepan with 1/2 tsp ground cumin, 1/2 tsp smoked paprika and a pinch of salt. Warm over low heat, stirring occasionally, until heated through (about 5–7 minutes). If desired, mash 1/3 of the beans slightly with the back of a spoon for texture. Finish with juice of the remaining half lime.

Protein Preparation & Cooking

Marinate proteins

Divide minced garlic, 2 tsp cumin, 2 tsp chili powder, 1 tsp coriander and 3 tbs lime juice among the proteins. For steak and pork, add 1 tbs soy sauce. For pork, add 1 tbs honey if you want a glaze. Toss each protein to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat a large skillet or grill pan over medium-high heat. Add about 1 tbs olive oil for the first protein. Season the protein lightly with salt and pepper before cooking.

Cook proteins separately to optimize doneness: chicken strips — 4–6 minutes, stirring until cooked through and internal temperature reaches 165°F (74°C); steak strips — 2–4 minutes per side for medium-rare to medium depending on thickness; pork strips — 4–6 minutes until cooked through; shrimp — 1–2 minutes per side until pink and opaque. Cook in batches so the pan isn’t overcrowded and gets a good sear. Add 1 tbs oil between batches as needed.

Once each protein is cooked, transfer to a warm plate and tent with foil. If using any reserved marinade for finishing, simmer it briefly for 1–2 minutes in the pan to cook through and spoon over cooked protein.

Tortillas & Assembly

Warm the soft flour tortillas: stack and wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually on a dry skillet for 15–20 seconds per side until pliable and warm.

Lay out warm tortillas and start assembling: spoon 1/4–1/3 cup cooked rice onto the center of each tortilla, top with 2–3 tbs warmed black beans, then add portioned amounts of the chosen proteins (about 2–3 oz of total protein per tortilla depending on appetites).

Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, salsa, and chopped cilantro. Squeeze a lime wedge over the filling if desired.

Fold tortillas into soft tacos or burrito-style as preferred and serve immediately while hot.