AL PASTOR TACOS

ASADA TACOS

ANY MEAT / CUALQUIER CARNE

BURRITOS

Remove stems and seeds from the guajillo chiles. Toast them lightly in a dry skillet over medium heat about 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup of hot water. Let soak 10–15 minutes until softened, then drain and reserve soaking liquid.

Prepare chiles

In a blender combine softened guajillos, achiote paste, chipotle in adobo, orange juice, pineapple juice, white vinegar, garlic, ground cumin, dried oregano, black pepper and 1/4 cup of the reserved chile soaking liquid. Blend to a smooth, slightly thick sauce. If too thick, add up to 2 tbs water to reach a pourable consistency.

Make marinade

Place thinly sliced pork in a large bowl or zip-top bag. Add the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, ideally overnight (8–12 hours) for best flavor penetration.

Marinate pork

When ready to cook, remove pork from refrigerator 30 minutes before cooking to come toward room temperature. Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add marinated pork in an even layer (work in batches to avoid overcrowding). Cook, stirring occasionally, until edges are caramelized and pork is cooked through, about 6–10 minutes per batch depending on thickness. If marinade remains, spoon it into the pan while cooking and allow it to reduce and coat the meat. Transfer cooked pork to a plate and keep warm. Optional: for a slightly charred finish, place cooked pork under a broiler for 2–3 minutes, watching closely.

Cook pork

While pork cooks, prepare toppings. Dice fresh pineapple into small 1/4-inch pieces. Finely dice white onion and chop cilantro. Combine pineapple, onion and cilantro in a small bowl and toss gently. Warm lime wedges. Place salsa in a serving bowl.

Warm tortillas: heat a cast-iron skillet or comal over medium-high heat. Lightly brush each tortilla with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of cooked al pastor onto each warmed tortilla. Top with a spoonful of the pineapple-onion-cilantro mix, a drizzle or spoonful of salsa, and a squeeze of lime. Serve immediately with extra cilantro, onion, pineapple and lime on the side.

pork shoulder, thinly sliced

guajillo chiles, stemmed and seeded

achiote (annatto) paste

chipotle in adobo

fresh orange juice

pineapple juice

white vinegar

garlic cloves, smashed

ground cumin

dried oregano

ground black pepper

kosher salt

vegetable oil

fresh pineapple, small dice

white onion, finely diced

fresh cilantro, chopped

lime wedges

salsa verde (or salsa roja)

corn tortillas

vegetable oil (for warming tortillas)

In a medium bowl combine lime juice, olive oil, soy sauce, orange juice, smashed garlic cloves, chopped cilantro, ground cumin, chili powder, smoked paprika, salt, and black pepper. Whisk until combined.

Make the marinade

Place the flank/skirt steak in a zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air and ensuring the steak is evenly coated. Seal and refrigerate for at least 1 hour and up to 8 hours (overnight intensifies flavor).

Marinate the steak

Remove the steak from the refrigerator 30 minutes before cooking to let it come closer to room temperature for even cooking. Reserve marinade.

Bring to room temperature

Preheat a grill or heavy cast-iron skillet over high heat until very hot. Lightly oil the steak or brush the cooking surface. Remove steak from marinade and pat dry with paper towels. Grill or sear the steak 3–5 minutes per side for medium-rare to medium (thicker pieces may take longer). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. While cooking, you may baste once with reserved marinade that has been boiled for 1–2 minutes to kill bacteria (optional).

Cook the steak

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice thinly across the grain into bite-size strips for tacos.

Rest and slice

Heat a dry cast-iron skillet or comal over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (about 1 tbs total across all tortillas) and warm 20–30 seconds per side until pliable with faint char marks. Keep warm wrapped in a clean kitchen towel.

Warm tortillas

Lay a warmed tortilla on a plate, add 2–3 slices of the sliced carne asada, then top with a pinch of diced white onion, chopped cilantro, a spoonful of salsa verde or pico de gallo, and a sprinkle of crumbled cotija. Add avocado slices if using and squeeze a lime wedge over the top.

Assemble tacos

Serve tacos immediately while the steak is warm, with extra lime wedges and salsa on the side. Leftover steak can be refrigerated for up to 3 days.

Serve

flank steak or skirt steak

fresh lime juice

olive oil

soy sauce

orange juice

chili powder

smoked paprika

salt

black pepper

small corn tortillas (6-inch)

limes, cut into wedges

salsa verde or pico de gallo

crumbled cotija or queso fresco

avocado, sliced (optional)

Trim excess fat and silver skin from the chosen meat. Cut into uniform 1 to 1.5-inch pieces so they cook evenly. Pat the pieces dry with paper towels.

Prepare the meat

Season the meat lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tossing to coat all sides.

In a medium bowl whisk together 3 tablespoons neutral oil, 1 tablespoon soy sauce, 1 tablespoon lime or lemon juice, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/2 teaspoon chili flakes (if using). Taste and adjust acidity or salt as desired.

Place the seasoned meat in a resealable bag or bowl. Pour the marinade over the meat, massaging to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours for best flavor. If using delicate proteins like chicken breast, 30–60 minutes is sufficient; for tougher cuts (beef or pork shoulder) you can marinate longer but no more than 8 hours.

Marinate the meat

Remove the meat from the refrigerator and let it sit 10–15 minutes to come closer to room temperature. Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil. Shake off excess marinade and add meat in a single layer without crowding — work in batches if necessary. Cook until a deep brown crust forms and the meat releases easily, about 3–4 minutes per side for bite-sized pieces (times vary by protein). Use tongs to turn and brown evenly.

Cooking method (pan-sear)

For chicken: cook to an internal temperature of 165°F (74°C). For pork: 145°F (63°C) with a 3-minute rest. For beef or lamb: cook to desired doneness (medium-rare 130–135°F / 54–57°C). Adjust cooking time based on cut and size.

Check doneness

When nearly done, reduce heat to medium-low and add 1 tablespoon butter or additional oil to the pan. Spoon melted butter over the meat for 30–60 seconds to gloss and finish the flavor. Remove from pan and transfer to a warm plate; tent loosely with foil and let rest 3–5 minutes to redistribute juices.

Finish the meat

While the meat rests, squeeze fresh lime wedges over the pieces and sprinkle with 2 tablespoons chopped cilantro or parsley.

Serve hot with your choice of sides (rice, warmed tortillas, salad, or fried plantains). If using for tacos, chop the finished meat into smaller pieces and offer additional garnishes like diced onion, salsa, and extra lime wedges.

beef, chicken, pork, or lamb (trimmed and cut into 1–1.5 inch pieces)

black pepper (freshly ground)

neutral oil (vegetable, canola, or light olive oil)

soy sauce or tamari

lime or lemon juice

garlic (minced, about 2 cloves)

chili flakes or ground chile (optional for heat)

butter or additional oil (for finishing, optional)

fresh cilantro or parsley (chopped, for garnish)

lime wedges (for serving)

served with (rice, tortillas, salad, or plantains) - optional

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Sauté aromatics

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Brown the beef

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Add 2 tablespoons tomato paste and cook 1 minute to bloom the spices. Add the drained diced tomatoes, 1 cup beef broth (or water), and both cans (or 2 cups total) of rinsed beans. Bring to a gentle simmer, reduce heat to medium-low, and cook until slightly thickened, 8–10 minutes. Taste and adjust seasoning.

Season and simmer

While the filling simmers, prepare the rice. In a small saucepan, heat 1 teaspoon oil over medium heat. Add the rinsed 1 cup rice and toast for 1 minute. Add 2 cups water and 1/2 teaspoon salt, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in the zest and juice of 1 lime and 1/4 cup chopped cilantro.

Warm the tortillas: wrap the 4 large flour tortillas in a slightly damp paper towel and microwave for 20–30 seconds until pliable, or warm each tortilla briefly in a dry skillet (about 20 seconds per side).

Assemble the burritos: lay one warmed tortilla flat. Spoon about 3/4 cup of the cooked rice down the center, then add about 1/2 to 3/4 cup of the beef-and-bean filling. Top with 1/2 cup shredded cheese, 2 tablespoons sour cream, 2 tablespoons salsa, a small handful (about 1/2 cup) shredded lettuce, and 1/4 cup diced avocado or guacamole. Add pickled jalapeños to taste.

Fold and crisp (optional): fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Heat a skillet over medium heat and lightly coat with cooking spray or 1 teaspoon oil. Place the burrito seam-side down and cook 1–2 minutes per side until golden and crisp and cheese is melted, pressing gently with a spatula. Repeat with remaining burritos.

Serve: cut burritos in half on the diagonal if desired. Serve immediately with extra salsa, sour cream, and lime wedges.

Al Pastor Tacos

Asada Tacos

Any Meat / Cualquier Carne

Burritos