Mexican Menus Recipe

Roast tomatillos and jalapeño

Preheat broiler or a cast-iron skillet on medium-high. Arrange tomatillos and jalapeño on a rimmed baking sheet or directly in the skillet. Roast, turning occasionally, until charred and softened (8–10 minutes under broiler or 6–8 minutes in skillet).

Transfer the roasted tomatillos and jalapeño to a blender. Add garlic, quartered onion, cilantro, lime juice and salt. Blend until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt or lime. Chill or keep at room temperature.

Combine diced tomatoes, chopped white onion, cilantro, minced jalapeño, lime juice and salt in a bowl. Toss gently to combine. Let rest 10–15 minutes for flavors to meld. Taste and adjust seasoning.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan, bring apple cider vinegar, water, sugar and salt to a simmer until sugar dissolves. Pour hot brine over onions, pressing them down to submerge. Cool to room temperature, then refrigerate at least 30 minutes (best after a few hours).

Warm tortillas: heat a dry skillet or griddle over medium-high heat. Lightly oil a paper towel with 1–2 teaspoons vegetable oil and wipe the surface of each tortilla, or brush lightly. Toast each tortilla 30–45 seconds per side until pliable and slightly charred. Keep warm in a towel-lined container.

Assemble tacos

Heat shredded chicken briefly in a skillet with 1 tablespoon of salsa verde or a splash of water if needed, just until warmed through (2–3 minutes). Warm black beans in a small saucepan until heated (3–4 minutes). To assemble, place 1/4 cup shredded chicken or 1/4 cup black beans per tortilla, sprinkle with grated cheese so it melts slightly, spoon salsa verde and pico de gallo, add a few pickled red onion slices, drizzle crema, sprinkle cilantro and cotija if using, and finish with a lime wedge and hot sauce to taste.

If making quesadillas: place 1 tortilla in a skillet over medium heat, sprinkle 1/3 cup cheese evenly, add desired chicken or beans, top with another tortilla and cook 2–3 minutes per side until golden and cheese melted. Cut into wedges and serve with salsa and crema.

Stir crema to loosen. If desired, thin with 1–2 teaspoons lime juice or water to drizzle consistency. Serve crema alongside tacos or drizzle over finished tacos. Plate remaining garnishes (cilantro, cotija, lime wedges, hot sauce) for guests to add as desired.