Option B Recipe

General preparation

Pat proteins dry. Season chicken and steak with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika each. Toss tofu cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp cumin. For shrimp, toss with 1/2 tsp olive oil, 1/4 tsp salt, 1/4 tsp smoked paprika and minced garlic. For chorizo and carnitas, warm through in pan; carnitas can be crisped in a skillet.

Cook chicken (if selected)

Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken breasts and cook 6–7 minutes per side (or until internal temperature reaches 165°F/74°C). Remove, rest 5 minutes, then slice thinly against the grain.

Cook carne asada (if selected)

Preheat a grill or cast-iron skillet to high. Add 1 tbsp oil and sear steak 3–4 minutes per side for medium-rare (adjust to desired doneness). Let rest 5 minutes, then slice thinly across the grain.

Cook carnitas (if selected)

If using pre-made carnitas, heat 1 tbsp oil in a skillet over medium-high and crisp pork pieces 5–7 minutes, stirring occasionally. If making from raw pork shoulder, braise per standard carnitas method (not included).

Cook shrimp (if selected)

Heat 1 tbsp oil in a skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove immediately to avoid overcooking.

Prepare tofu (if selected)

Heat 1 tbsp oil in a nonstick skillet over medium-high. Add pressed tofu cubes and cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes. Season with a pinch of salt and 1/4 tsp cumin toward the end.

Prepare chorizo (if selected)

Crumble chorizo into a skillet over medium heat and cook 6–8 minutes until cooked through and slightly crisp. Drain excess fat if needed.

Chipotle crema

Whisk together 1 cup sour cream or Mexican crema with 1–2 tbsp adobo sauce from canned chipotles (or one chopped chipotle), 1 tsp lime juice, and a pinch of salt. Chill until serving.

Salsa verde

Combine 1 cup roasted or boiled tomatillos, 1 jalapeño (seeded for milder), 1/4 cup chopped white onion, 1/4 cup cilantro, salt to taste, and 1 tbsp lime juice. Blend to desired texture and adjust salt.

Roasted tomato salsa

Roast or char 2 medium tomatoes, 1/4 onion and 1 garlic clove. Blend with 1 small jalapeño, salt to taste and a squeeze of lime until slightly chunky.

Pico de gallo

Combine 1 cup diced tomato, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 1 tsp lime juice and salt to taste. Let rest 10 minutes for flavors to meld.

Cilantro-lime sauce

Blend 1 cup packed cilantro, 1/4 cup olive oil, 2 tbsp lime juice, 1 garlic clove, 1/4 tsp salt and 1/4 cup plain yogurt or water until smooth. Adjust thickness with water.

Spicy habanero salsa

Use caution: blend 1–2 habanero peppers (seeded for less heat), 2 roasted tomatoes, 1/4 onion, 1 garlic clove, 1 tbsp lime juice and salt to taste. Chill before serving.

Prepare guacamole

Halve and pit 3 ripe avocados. Scoop flesh into a bowl and mash to desired texture. Add chopped 1/2 cup red onion, 1/4 cup chopped cilantro, juice of 2 limes, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep covered with plastic touching surface or add a little lime juice to prevent browning.

Serve chips and salsas

Pour tortilla chips into a large serving bowl. Offer 1 cup extra salsa plus the three chosen sauces in small bowls alongside the chips and guacamole.

On a large platter or individual plates, arrange the three cooked proteins in separate sections or mixed, depending on preference. Spoon or drizzle the three chosen sauces over or beside the proteins. Place chips in a bowl, and set guacamole and extra salsa nearby. Provide spoons/tongs for self-service.

Garnish options: sprinkle chopped cilantro, extra lime wedges, sliced radishes or crumbled queso fresco if desired.