La Tablita (para Dos Personas) Recipe

Prep proteins

Pat the chicken and/or steak dry with paper towels. If using chicken, pound slightly to even thickness (~1.5 cm). Trim excess fat from steak. Season chosen proteins on both sides with 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.25 tsp garlic powder and 0.25 tsp ground cumin. Drizzle 0.5 tbs oil over each protein and rub to coat. Squeeze the juice of half a lime over them.

Grill chicken

Heat a grill pan or outdoor grill to medium-high (about 425°F / 220°C). Grill chicken breasts 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into strips.

Cook skirt steak

For skirt steak, heat grill or cast-iron skillet to high. Sear steak 2–3 minutes per side for medium-rare to medium (adjust to desired doneness). Let rest 5 minutes, then slice thinly against the grain into strips.

Make carnitas (if chosen)

If using pork carnitas: preheat oven to 300°F (150°C). In an ovenproof pot, heat 1 tbs oil over medium-high, sear pork cubes until browned on all sides (~6–8 minutes). Add 1/4 cup water, 1/4 tsp salt, and half the minced onion. Cover and braise in oven 1.5–2 hours until very tender. Remove lid, increase oven to 425°F (220°C) and roast 10–15 minutes to crisp edges. Pull pork into shreds with forks and squeeze lime juice over before serving.

Keep cooked proteins warm on a plate tented with foil while you finish sides. Reserve any pan juices to drizzle over meat.

Make Mexican-style rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add half the finely chopped onion and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add the rinsed rice and toast, stirring, 2–3 minutes until some grains turn opaque. Stir in 2 tbs tomato sauce, 2 cups chicken broth, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare refried beans

In a medium skillet, heat 1 tbs lard or butter over medium. Add remaining chopped onion and sauté 2–3 minutes. Add 1 cup cooked pinto or black beans and 2–3 tbs bean cooking liquid (or water). Mash beans in the skillet with a potato masher or fork until creamy but slightly chunky. Cook 3–5 minutes, seasoning with 1/4 tsp salt to taste. Keep warm.

Make guacamole

Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash lightly with a fork leaving some texture. Stir in 1 tbs finely chopped onion, 1 tbs chopped cilantro, 1 tbs fresh lime juice, 1/4 tsp salt and the finely chopped 1/4 jalapeño (if using). Taste and adjust salt or lime.

Make salsa fresca

Combine 1/2 diced tomato, 1 tbs finely chopped onion, 1 tsp chopped cilantro, juice of 1/2 lime, and 1/8 tsp salt in a small bowl. Mix and let sit 5–10 minutes for flavors to meld.

Warm tortillas

Heat a dry skillet or comal over medium-high. Brush tortillas lightly with 1 tsp butter or oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a towel to stay warm.

Plate and serve

On a large platter or two individual plates, arrange a scoop of rice and a scoop of refried beans. Add the two chosen proteins (sliced chicken, sliced skirt steak and/or shredded carnitas). Place a generous spoonful of guacamole and a small bowl or spoonful of salsa fresca alongside. Garnish with sliced green onions, crumbled queso fresco and a few pickled jalapeño slices. Serve warm tortillas on the side for making tacos. Provide lime wedges if desired.