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Restaurants›Barrio Tacos Lakewood›Option C Recipe

Option C Recipe

Name: Barrio Tacos Lakewoods Option C Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 lb Chicken (boneless, skinless thighs or breasts), cut into 1" pieces; 1 lb Beef (flank or skirt steak), thinly sliced against the grain; 1 lb Pork (tenderloin or shoulder), cut into 1" cubes; 1 lb Shrimp (peeled, deveined, tails off); 1 lb Tofu (extra-firm), pressed and cut into 1" cubes; 1 lb Chorizo (fresh or Mexican), casings removed; 2 cups Black beans (cooked or canned, drained and rinsed); 1 cup Pico de gallo (for topping protein if desired); 2 tbs Olive oil; 2 tbs Lime juice; 2 tsp Garlic, minced; 1 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Chili powder; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbs Soy sauce (for beef/pork/shrimp variations, optional); 2 cups Long-grain white rice (or jasmine); 2 cups Water (or low-sodium chicken/vegetable broth); 0.5 tsp Salt; 1 cup Black beans (canned or cooked), drained and rinsed; 0.5 cup Onion, finely chopped; 1 tsp Garlic, minced; 1 tbs Olive oil; 2 tbs Cilantro, chopped (optional); 4 to taste Lime wedges (for serving); 0.5 cup Sour cream or crema; 1 cup Shredded cheese (cheddar or Monterey Jack); 1 cup Sliced avocado or guacamole; 0.25 cup Fresh cilantro, chopped

Inspired by Barrio Tacos Lakewood

Time1h 15m

Serves4

Choose 4 Proteins, Side of Rice + Beans

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Ingredients

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Proteins (choose 4 — quantities listed are per protein for 4 servings)

1 lb Chicken (boneless, skinless thighs or breasts), cut into 1" pieces

1 lb Beef (flank or skirt steak), thinly sliced against the grain

1 lb Pork (tenderloin or shoulder), cut into 1" cubes

1 lb Shrimp (peeled, deveined, tails off)

1 lb Tofu (extra-firm), pressed and cut into 1" cubes

1 lb Chorizo (fresh or Mexican), casings removed

2 cups Black beans (cooked or canned, drained and rinsed)

1 cup Pico de gallo (for topping protein if desired)

Marinade / Seasoning (per 1 lb protein, scale as needed)

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Soy sauce (for beef/pork/shrimp variations, optional)

Rice and Beans Side

2 cups Long-grain white rice (or jasmine)

2 cups Water (or low-sodium chicken/vegetable broth)

1/2 tsp Celtic sea salt

1 cup Black beans (canned or cooked), drained and rinsed

1/2 cup Onion, finely chopped

1 tsp Garlic, minced

1 tbs olive oil

2 tbs Cilantro, chopped (optional)

4 to taste Lime wedges (for serving)

Optional Garnishes & Extras

1/2 cup Sour cream or crema

1 cup Shredded cheese (cheddar or Monterey Jack)

1 cup Sliced avocado or guacamole

1/4 cup Fresh cilantro, chopped

2 tsp Hot sauce

Method

Proteins (prepare 4 proteins of your choice)

Marinate proteins

Place each chosen protein (up to 1 lb each) in a bowl or zip-top bag. For each pound combine 2 tbsp olive oil, 2 tbsp lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp soy sauce (optional for beef/pork/shrimp). Toss to coat thoroughly. Marinate at room temperature 15–30 minutes or refrigerate 1–4 hours (shrimp and tofu 15–30 min; fish/shrimp shorter).

Cook chicken/pork

Heat a large skillet or grill over medium-high heat and add a little oil. For chicken or pork pieces cook 5–7 minutes per side (or until internal temp reaches 165°F for chicken, 145°F for pork) in batches so pieces sear and don’t crowd. Remove and tent with foil to rest.

Cook steak

For flank/skirt steak, heat skillet or grill to high. Sear 2–4 minutes per side for medium-rare depending on thickness. Let rest 5 minutes, then thinly slice against the grain.

Cook shrimp

Cook shrimp in a hot skillet 1–2 minutes per side until pink and opaque. Avoid overcooking.

Cook tofu

For tofu, pat dry, toss with a little cornstarch (1 tsp) and pan-fry in 1–2 tbsp oil over medium-high heat 3–4 minutes per side until golden and crisp.

Cook chorizo

Crumble and cook chorizo in a skillet over medium heat 6–8 minutes until fully cooked and slightly crisp; drain excess fat if desired.

Finish and hold

If using different proteins together for serving, keep cooked proteins warm on a sheet tray in a 200°F oven while finishing others. Top proteins with pico de gallo or cilantro and a squeeze of lime before serving.

Rice and Beans Side

Cook rice

Rinse 2 cups rice briefly until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water (or broth) and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5–10 minutes before fluffing with a fork.

Prepare beans

While rice cooks, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté 3–4 minutes until softened. Add 1 cup drained/rinsed black beans, stir to heat through and mash slightly with the back of a spoon for creamier texture. Cook 2–3 minutes, season with salt to taste and fold in 2 tbsp chopped cilantro if using.

Assemble side

Spoon rice onto plates, top or side with warmed black beans. Garnish with cilantro and lime wedges.

Assembly & Serving

Divide rice and beans among 4 plates (about 1/2 cup rice + 1/4 cup beans per serving as a side). Arrange the four chosen proteins (approximately 1 lb each cooked; portion as desired) around or on top of the rice and beans.

Add optional garnishes: shredded cheese, sour cream, sliced avocado, pico de gallo, and hot sauce. Serve immediately with extra lime wedges.