Ensaladas Recipe

Season and cook

If using chicken, steak, or pork: pat meat dry and season with the seasoning (salt, pepper, garlic powder, cumin). For chicken breasts, grill or pan-sear over medium-high heat 5–7 minutes per side until 165°F (75°C) internal temp; let rest 5 minutes and slice thin. For skirt/flank steak, grill or sear 3–5 minutes per side for medium-rare to medium; rest 5–10 minutes and thinly slice against the grain. For carnitas, reheat already-cooked pulled pork in a skillet with a splash of chicken broth until warmed and slightly crisp at edges, about 6–8 minutes.

Keep the cooked meat warm while you prepare other components.

If rice is not yet cooked, cook 1 cup uncooked rice per package instructions to yield about 2 cups cooked. Fluff with fork and keep warm.

Heat black beans in a small saucepan over low heat until warmed through, about 4–6 minutes, stirring occasionally. Season with a pinch of salt and a squeeze of lime if desired.

If not using prepared pico: finely dice 2 medium tomatoes, 1/4 cup white onion, 1–2 tbsp chopped cilantro, and 1 small jalapeño (seeded for less heat). Mix with 1 tbsp fresh lime juice and a pinch of salt. Let rest 10 minutes to meld.

Peel and slice the cucumber into half-moons or thin rounds; toss with a small pinch of salt and the lime zest if using.

Whisk together olive oil, lime juice, honey, apple cider vinegar, cumin, salt, and pepper in a small bowl or shake in a jar until emulsified. Taste and adjust acidity or sweetness to preference.

Warm the flour tortillas briefly on a dry skillet or in a microwave (10–15 seconds) until pliable.

Lay each tortilla flat. Divide mixed greens evenly among tortillas (about 1.5 cups greens per tortilla).

Top greens with 1/2 cup cooked rice and 1/4–1/3 cup warmed black beans per tortilla.

Add 1/2 cup of the chosen sliced meat per tortilla (adjust depending on appetite).

Spoon 2 tbsp pico de gallo and 2–3 tbsp sliced cucumber onto each.

Add a dollop (about 2 tbsp) of sour cream, sprinkle with 2 tbsp shredded mozzarella and 3/4 oz crumbled queso fresco per tortilla.

Drizzle 1–2 tbsp dressing over each assembled tortilla or serve dressing on the side.

Gently fold or roll the tortilla to enclose fillings, or leave open as a salad bowl. Garnish with tortilla chips on the side or crushed on top for crunch and a lime wedge.

Serve immediately while meat and rice are warm. Offer extra pico, dressing, chips, and lime wedges at the table.

Leftover components store separately in airtight containers in the refrigerator for up to 3 days; reheat meats and rice before assembling.