Name: Casa Kahlo Mexican Grill & Bars Street Taco A La Carte Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt or flank steak; 1 lb boneless chicken thighs; 1 lb fresh pork carnitas (or slow-cooked pork shoulder), shredded; 1 lb Mexican chorizo (raw, casing removed); 2 tsp kosher salt; 1 tsp black pepper, ground; 1 tsp ground cumin; 1 tsp smoked paprika; 3 cloves garlic, minced; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tsp chipotle in adobo, minced (optional, for steak/chicken); 2 tbsp orange juice (optional, for carnitas style); 12 count small corn tortillas (2–3 per person); 1 cup fresh cilantro, chopped; 1 cup white onion, finely diced; 2 count fresh limes, cut into wedges; 4 count radishes, thinly sliced (optional); 1 cup salsa verde or red salsa; 0.5 cup cotija or queso fresco, crumbled (optional); 2 tbsp vegetable oil or lard (for warming tortillas / frying)

Method

Proteins (steak, chicken, chorizo, carnitas)

Prepare steak

If using steak: trim excess fat and pat dry. In a bowl combine 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tablespoon lime juice, 1 tablespoon olive oil and 1 tsp minced chipotle in adobo (optional). Marinate steak for 20–30 minutes at room temperature or up to 2 hours refrigerated. Heat a cast-iron skillet or grill over high heat until very hot. Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Rest 5–7 minutes, then slice thinly against the grain into bite-sized strips suitable for tacos.

Prepare chicken

If using chicken thighs: pat dry and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tablespoon lime juice and 1 tablespoon olive oil. Marinate 20–30 minutes or up to 2 hours. Cook in a hot skillet over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then chop or shred into small pieces for tacos.

Prepare chorizo

If using Mexican chorizo: remove casing and crumble into a medium skillet. Cook over medium heat, breaking up the meat, until fully browned and cooked through, about 6–8 minutes. Drain excess fat if desired and season with a pinch of salt and 1 tablespoon of lime juice. Keep warm.

Prepare carnitas (if not using pre-made)

If making carnitas from pork shoulder: cut 1 lb pork into 2-inch cubes. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 2 minced garlic cloves and 2 tbsp orange juice (and 1 tbsp lime juice if available). Place in a heavy pot or slow cooker with 1/4 cup water or chicken broth. Cook low and slow: in a slow cooker on low 6–8 hours, or braise in a covered oven-safe pot at 300°F (150°C) for 2.5–3 hours until tender. Shred the pork and crisp it by spreading on a rimmed baking sheet under a broiler 3–5 minutes or pan-frying quickly in a hot skillet with 1 tbsp oil until edges are crisp.

Taco assembly & toppings

Warm tortillas: heat a dry cast-iron skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, brush tortillas lightly with vegetable oil and heat in a skillet 20–30 seconds per side. Keep warm wrapped in a clean kitchen towel or in a tortilla warmer.

Assemble tacos: place 2 small warmed corn tortillas on a plate. Divide the chosen cooked protein evenly among tortillas (about 2–3 tablespoons protein per taco).

Top each taco with a pinch of finely diced white onion and a generous sprinkle of chopped cilantro. Add crumbled cotija or queso fresco if using. Spoon salsa (verde or red) over the top to taste and squeeze fresh lime over each taco.

Serve immediately with extra lime wedges, sliced radishes and remaining salsa on the side. Offer extra chopped cilantro and onions for guests to garnish to taste.