Standard Barrio Box Recipe

Prepare protein

If using pre-cooked shredded chicken or sliced carne asada, reheat in a skillet over medium heat with 1 tsp vegetable oil. Season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 3–5 minutes until warmed through and slightly caramelized edges. If cooking raw protein, cook to safe internal temperature and shred or slice thinly before seasoning as above.

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Brush each corn tortilla very lightly with a thin film of vegetable oil (use remaining 1 tsp divided). Warm each tortilla 30–45 seconds per side until pliable with slight char spots. Keep warm wrapped in a clean kitchen towel.

Assemble tacos

Divide the 8 oz of warmed protein evenly between the two tortillas. Top each with 1 tablespoon diced white onion and 1 tablespoon chopped cilantro. Squeeze about 1/2 lime (use half of one lime total) across both tacos. Add optional queso fresco or pickled red onion if using.

Roast tomatoes and chiles

Place the 3 roma tomatoes and the serrano/jalapeño on a hot skillet or under a broiler. Roast, turning occasionally, until skins are blistered and blackened in spots, about 6–10 minutes. Remove and let cool slightly.

Blend salsa

In a blender or food processor combine the roasted tomatoes and chile, 1/4 cup chopped white onion, 1 garlic clove, 2 tbsp cilantro, 1 tsp lime juice, 1/2 tsp kosher salt, and 1/2 tsp vegetable oil (optional). Pulse until you reach a slightly chunky but saucy consistency. Taste and adjust salt or lime as needed.

Finish

Transfer salsa to a small bowl and let rest 10 minutes for flavors to meld. If too thick, thin with 1–2 teaspoons water. Serve chilled or room temperature alongside chips and tacos.

If using store-bought chips, place 1.5 cups in a serving container and sprinkle with 1/8 tsp sea salt if desired. If making house-fried chips, cut 2 small corn tortillas into wedges and fry in 1/2 inch vegetable oil at 350°F (175°C) until crisp (about 45–60 seconds per side). Drain on paper towels and season with sea salt.

Arrange the two assembled tacos on a boxed serving tray. Place a small ramekin or compartment with 3–4 tablespoons of salsa roja and a portion of chips (1.5 cups). Add optional garnishes (crumbled queso fresco and pickled red onion) alongside. Serve with extra lime wedge if desired.