Name: Javier's DTLAs La Tablita (para Dos Personas) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 pieces boneless skinless chicken breast; 300 g skirt steak; 300 g pork carnitas (fresh or pre-cooked); 2 tbs olive oil; 2 tbs lime juice; 3 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cup long-grain white rice; 2 cups chicken or vegetable broth; 0.5 pieces yellow onion (small, minced); 1 tbs vegetable oil; 1 piece bay leaf; 1 cup canned refried beans; 1 tbs butter; 2 tbs milk; 2 pieces ripe avocados; 1 piece tomato (medium, finely diced); 0.25 pieces white onion (small, finely diced); 0.25 cup cilantro; 1 piece fresh lime (juice); 2 pieces jalapeños; 2 stalks green onions; 0.5 tsp kosher salt; 0.25 tsp black pepper; 8 pieces small flour or corn tortillas; 100 g queso fresco; 2 pieces roma tomatoes (for salsa fresca)

Method

Proteins (choose and cook two)

Make the marinade

In a bowl combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Whisk until combined.

Prepare proteins

If using chicken breast: trim and lightly pound to even thickness (about 1/2 inch). If using skirt steak: trim excess fat and score lightly against the grain. If using carnitas: if pre-cooked, warm in a skillet; if using raw pork to make carnitas, braise separately (see note).

Marinate

Place chosen proteins (up to two choices, about a total of 500–600 g/protein combined) in the marinade and coat thoroughly. Let sit 20–30 minutes at room temperature or up to 2 hours refrigerated.

Grill or sear

Heat a grill pan or outdoor grill to medium-high (about 425°F/220°C) and oil grates. For chicken breast: grill 6–8 minutes per side until internal temperature reaches 74°C (165°F). For skirt steak: grill 2–4 minutes per side for medium-rare (adjust to desired doneness) and rest 5 minutes, then slice thinly against the grain. For carnitas (pre-cooked): warm in a skillet over medium heat with a splash of oil until edges are crisp, about 5–7 minutes.

Slice and keep warm

Slice the chicken or steak into thin strips; keep carnitas shredded/chopped. Transfer to a warm plate and tent with foil while finishing sides and garnishes.

Sides

Cook arroz (Mexican-style rice)

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/2 small minced onion and sauté until translucent, about 2 minutes. Add 1 cup rice and toast, stirring, 2–3 minutes until opaque. Add 2 cups chicken or vegetable broth and 1 bay leaf, bring to a boil, then reduce to a simmer, cover, and cook 15–18 minutes until liquid is absorbed. Remove from heat, discard bay leaf, fluff with fork and keep covered.

Warm refried beans

Place 1 cup refried beans in a small saucepan over low heat. Stir in 1 tablespoon butter and 2 tablespoons milk, stirring to loosen to a spreadable consistency. Cook until heated through, about 4–5 minutes, stirring occasionally. Adjust salt to taste.

Fresh accompaniments

Make guacamole

Halve, pit and scoop the flesh from 2 avocados into a bowl. Mash with a fork to desired texture. Stir in juice of 1 lime, 1/4 cup finely chopped cilantro, 1/4 finely diced white onion, 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust lime and salt. Reserve in bowl and cover with plastic wrap pressing it to the surface to prevent browning.

Prepare jalapeños and green onions

Thinly slice 2 jalapeños (seed if you prefer less heat) and slice 2 green onions on the bias. Keep separate for garnish.

Salsas & Garnishes

Make salsa fresca

Finely dice 2 roma tomatoes and 1/4 white onion. Combine in a bowl with 2 tablespoons chopped cilantro, juice of 1/2 lime, 1/4 tsp salt and an optional 1/2 tsp olive oil. Stir and let sit 5–10 minutes for flavors to meld.

Prepare queso and tortillas

Crumble 100 g queso fresco and place in a small dish. Warm 8 tortillas by stacking and wrapping in foil; heat in a 350°F/175°C oven for 8–10 minutes or briefly on a hot skillet 20–30 seconds per side until pliable and lightly charred.

Assembly (serve for two)

On a large wooden board or two plates, arrange the two chosen cooked proteins: sliced chicken/steak and warm carnitas if applicable. Add a scoop of arroz and a scoop of refried beans. Place a generous spoonful of guacamole and a small bowl of salsa fresca on the board.

Garnish with sliced jalapeños, green onions and a sprinkle of crumbled queso fresco. Serve warm tortillas on the side so diners can assemble tacos, or serve as a composed plate with sides.

Provide lime wedges if desired and serve immediately.