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Restaurants›Cilantros Mexican Cuisine Mandeville›Grilled Chicken, Steak, Carnitas, Chorizo, Or Al Pastor Recipe

Grilled Chicken, Steak, Carnitas, Chorizo, Or Al Pastor Recipe

Name: Cilantros Mexican Cuisine Mandevilles Grilled Chicken, Steak, Carnitas, Chorizo, Or Al Pastor Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs boneless skinless chicken thighs, trimmed and cut into 1/2" pieces; 1 lbs flank steak, thinly sliced against the grain; 1 lbs pork shoulder (for carnitas), cut into 1–1.5" chunks; 1 lbs fresh or pre-cooked Mexican chorizo (loose); 1 lbs pork shoulder for al pastor, thinly sliced or cut into 1/4" pieces; 4 tbs olive oil; 2 tbs lime juice (fresh); 1 tbs soy sauce; 3 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp dried oregano (preferably Mexican); 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs achiote paste (for al pastor); 3 tbs pineapple juice (for al pastor); 0.5 cups orange juice (optional, for carnitas braise); 1 each bay leaf (for carnitas); 12 each corn tortillas (street style) or small flour tortillas; 2 cups shredded iceberg lettuce; 1 cups shredded cheddar or Mexican blend cheese; 0.5 cups white onion, finely chopped; 0.25 cups fresh cilantro, chopped; 4 each lime wedges; 0.5 cups pineapple, small diced (for al pastor garnish); 2 tbs cooking oil (vegetable or canola); 0.5 cups salsa verde; 0.5 cups salsa roja; 0.25 cups crema or sour cream

Inspired by Cilantros Mexican Cuisine Mandeville

Time2h 30m

Serves4

All tacos served with lettuce & cheese or "Street Style" on a corn tortilla with onions & cilantro. Your Choice of Hard or Soft!

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Ingredients

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Proteins (choose one or prepare multiple)

1 lbs boneless skinless chicken thighs, trimmed and cut into 1/2" pieces

1 lbs flank steak, thinly sliced against the grain

1 lbs pork shoulder (for carnitas), cut into 1–1.5" chunks

1 lbs fresh or pre-cooked Mexican chorizo (loose)

1 lbs pork shoulder for al pastor, thinly sliced or cut into 1/4" pieces

Marinades, Rubs & Seasonings

4 tbs olive oil

2 tbs lime juice (fresh)

1 tbs Aged soy sauce

3 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp dried oregano (preferably Mexican)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs achiote paste (for al pastor)

3 tbs pineapple juice (for al pastor)

1/2 cups orange juice (optional, for carnitas braise)

1 each bay leaf (for carnitas)

Taco Components

12 each corn tortillas (street style) or small flour tortillas

2 cups shredded iceberg lettuce

1 cups shredded cheddar or Mexican blend cheese

1/2 cups white onion, finely chopped

1/4 cups Fresh cilantro, chopped

4 each Lime wedges

1/2 cups pineapple, small diced (for al pastor garnish)

2 tbs cooking oil (vegetable or canola)

Optional Sauces & Garnishes

1/2 cups salsa verde

1/2 cups salsa roja

1/4 cups crema or sour cream

2 tbs pickled jalapeños

Method

Proteins (prepare chosen options)

Grilled Chicken

In a bowl combine 1/2 the olive oil (2 tbs), 1 tbs lime juice, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt and a pinch of pepper. Add the 1 lb chicken pieces, toss to coat, and marinate at least 30 minutes (up to 4 hours). Preheat grill or skillet to medium-high. Brush grill/griddle with oil. Grill chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) and charred at edges. Let rest 5 minutes, then chop/coarsely shred for tacos.

Steak (Flank)

Mix 1 tbs olive oil, 1 tbs soy sauce, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Marinate steak 20–45 minutes. Heat grill or cast-iron skillet to high. Sear steak 3–5 minutes per side for medium-rare to medium (adjust time for thickness). Rest 5–10 minutes, then thinly slice against the grain. Keep warm.

Carnitas (Slow Braised)

Preheat oven to 300°F (150°C). Season 1 lb pork shoulder chunks with 1 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin and 1 minced garlic clove. In a Dutch oven combine pork, 1/2 cup orange juice, 1 bay leaf and 1 tbs olive oil. Cover and braise in oven 2–2.5 hours until very tender. Remove lid and increase oven to 425°F (220°C) or transfer to broiler; crisp the exterior 10–15 minutes, turning once, until edges are caramelized. Shred with forks and mix with pan juices.

Chorizo

Heat a skillet over medium heat and add 1 tbs cooking oil if using firm or pre-cooked chorizo; if using loose fresh chorizo, no extra oil may be necessary. Crumble and cook 6–8 minutes, breaking up lumps, until fully cooked and slightly crispy. Drain excess fat if desired and keep warm.

Al Pastor

In a bowl combine 2 tbs achiote paste, 3 tbs pineapple juice, 1 tbs olive oil, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Toss 1 lb thinly sliced pork shoulder in the marinade and refrigerate at least 1 hour (preferably 4–8 hours). Grill or sear on a hot skillet 3–4 minutes per side until edges char and pork is cooked through. Chop and combine with 1/2 cup diced pineapple.

Taco Assembly & Serving

Warm tortillas: For street-style (corn) warm on a dry skillet or comal over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm. For hard shells, heat according to package instructions.

If serving 'Lettuce & Cheese' option: Place warmed tortilla or shell, add 2–3 oz (about 1/4 cup) of chosen protein, top with shredded lettuce (about 2 tbsp), and shredded cheese (about 2 tbsp). Serve with lime wedge.

If serving 'Street Style' option: Place warmed corn tortilla, add 2–3 oz (about 1/4 cup) of protein, top with a small spoonful (about 1 tbsp) chopped white onion and 1 tbsp chopped cilantro. Add pineapple garnish for al pastor. Serve with lime wedge.

Offer salsas, crema, and pickled jalapeños on the side. Provide both hard and soft tortillas so guests can choose.

Finishing & Tips

Timing: If preparing multiple proteins, start carnitas first, then marinate meats (chicken, steak, al pastor) while carnitas Braise. Cook chorizo last as it is quick. Keep cooked proteins warm on a low oven tray (200°F/95°C) until serving.

Portions: This recipe is scaled to make roughly 12 tacos (about 4 servings). Adjust protein amounts up or down by 1/2 lb per additional 6 tacos.