Chicken Or Steak Mexicana Recipe

Prepare protein

If using steak, trim excess fat and slice thinly against the grain into strips about 1/3" thick. If using chicken thighs, pat dry and slice into 1/2" strips.

Make marinade

In a medium bowl combine lime juice, 2 tbsp olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, 1 tsp kosher salt and 1 tsp black pepper. Whisk until combined.

Add the sliced chicken or steak to the bowl and toss thoroughly to coat. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. Remove from fridge 15 minutes before cooking if chilled.

Prep vegetables

While the protein marinates, thinly slice the onion, bell peppers and jalapeño if using. Keep vegetables separated on a plate.

Sear protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp oil. Remove protein from marinade (shake off excess) and add in a single layer—work in two batches if needed so pieces don’t steam. Sear without moving until browned on the first side, about 2–3 minutes. Flip and cook until just cooked through (chicken 3–4 more minutes; steak 1–2 minutes for medium). Transfer cooked protein to a plate and tent loosely with foil.

Cook vegetables

Reduce heat to medium, add a little more oil if pan is dry. Add sliced onion and peppers with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, until softened and slightly charred at edges, about 6–8 minutes. Add jalapeño in the last 1–2 minutes if using.

Combine

Push the vegetables to one side of the pan and return the seared protein (and any accumulated juices) to the pan. Pour the diced fire-roasted tomatoes and 1/4 cup broth over the mixture. Stir to combine and let simmer gently for 2–3 minutes so flavors meld and sauce thickens slightly.

Adjust & finish

Taste and adjust seasoning with salt and pepper as needed. Stir in chopped cilantro and squeeze the lime wedges over the top. If using cheese, sprinkle the crumbled queso fresco or grated cheddar over the warm mixture to melt slightly.

Warm tortillas and spoon the Chicken or Steak Mexicana into tortillas for tacos, or serve over Mexican or cilantro-lime rice with pico de gallo, extra cilantro, and lime wedges on the side. Leftovers keep well refrigerated for up to 3 days.