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Ingredients
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Combo Add-on (1/4 lb second meat)
Assembly (if adding to a sandwich, bowl, or taco)
Method
Prepare and cook the 1/4 lb second meat
- 1
Portion
Weigh or portion out 1/4 lb (4 ounces / ~113 g) of your chosen second meat. Trim any large, visible fat or gristle if desired.
- 2
Season
Pat the meat dry with a paper towel. Sprinkle the 1/4 tsp salt and 1/8 tsp black pepper evenly over the meat. If using taco seasoning or a spice blend, sprinkle about 1/2 tsp and rub it in. If using lime juice, drizzle 1/2 tsp and rub briefly.
- 3
Heat pan
Place a nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 30–60 seconds).
- 4
Cook (thin-cut or ground meat)
If your second meat is thin-sliced or small pieces (grilled chicken, sliced steak, carnitas): add the meat in a single layer and cook 1–2 minutes per side until browned and cooked through. If using ground meat: crumble into the pan and cook, stirring frequently, about 3–5 minutes until fully browned and cooked through. Adjust time as needed for meat type (poultry should reach 165°F / 74°C; ground beef 160°F / 71°C; pork 145°F / 63°C with a 3-minute rest).
- 5
Rest
Remove the cooked meat from the pan and let rest on a plate for 1–2 minutes to redistribute juices. For sliced meats, slice or shred to match the format of the base entree.
Assemble the combo
- 6
Place your existing entree (burrito, taco, sandwich, bowl, salad) on a clean work surface or plate.
- 7
Add the 1/4 lb of cooked second meat on top of or inside the base item. Distribute evenly so each serving portion gets some of the added meat.
- 8
Top or garnish as desired with cilantro, onion, salsa, cheese, lime wedges, or other accompaniments that match the base item.
- 9
Serve immediately while the added meat is still warm.