La Tablita (para Dos Personas) Recipe

Marinate proteins

In a bowl combine 2 tbs olive oil, minced garlic (3 cloves), 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 2 tsp kosher salt, 1 tsp black pepper and 2 tbs lime juice. Reserve 3 tablespoons of the marinade for the pork. Place chicken breasts and skirt steak in separate shallow dishes; toss each with about half of the remaining marinade to coat. For the pork, toss cubes with the reserved 3 tbs marinade and an extra pinch of salt.

Cook chicken

Heat a grill pan or outdoor grill over medium-high heat until hot. Oil the grates or pan lightly. Grill chicken breasts 6–7 minutes per side (internal temp 74°C / 165°F), turning once, until well-charred and cooked through. Let rest 5 minutes; slice thinly against the grain.

Cook skirt steak

Grill skirt steak over high heat 2–4 minutes per side for medium-rare (adjust time for preferred doneness). Let rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Make quick carnitas (stovetop)

In a heavy skillet over medium-high heat, brown the pork cubes in 1 tbs oil, 4–5 minutes, turning to get color on all sides. Add 1/4 cup water, cover, reduce to low and simmer 30 minutes until tender and liquid mostly absorbed. Increase heat to medium-high and let pork crisp and caramelize, turning occasionally, 6–8 minutes until edges are golden. Season to taste with a little extra salt. (Alternatively roast pork at 200°C/400°F for 30–35 minutes until tender and crisp.)

Toast and sauté

Rinse 1 cup rice under cold water until water runs clear. Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add the rice and toast, stirring, until edges are pale golden, about 3–4 minutes. Add 1/2 chopped onion and cook 1–2 minutes until translucent. Add chopped tomato (or passata) and cook 1 minute.

Simmer rice

Pour in 2 cups chicken broth, 1/2 tsp salt and 1/4 tsp cumin. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with fork before serving.

Sauté aromatics and warm beans

Heat 1 tbs lard or oil in a small skillet over medium heat. Add 1/4 chopped onion and 1 minced garlic clove; sauté 2–3 minutes until soft. Add 1 cup drained pinto beans and 1/4 cup reserved bean liquid or water. Cook 2–3 minutes to warm through.

Mash and finish

Use a potato masher or immersion blender to mash the beans to your desired texture. Cook, stirring, 3–4 more minutes; add more reserved liquid if too thick. Season with 1/2 tsp salt. Keep warm until serving.

Prepare guacamole

Halve and pit the avocados; scoop flesh into a bowl and mash with a fork leaving some chunks. Add juice of 1 lime, 1/2 diced tomato, 1 tbs minced red onion, 1 tbs chopped cilantro, 1/2 seeded minced jalapeño (optional) and 1/2 tsp salt. Stir to combine and taste; adjust lime or salt. Cover with plastic pressed to surface to avoid browning until serving.

Make salsa fresca

Combine 2 diced tomatoes, 1/4 diced white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño and juice of 1 lime in a bowl. Season with 1/4 tsp salt and mix. Let rest 10 minutes at room temperature to meld flavors.

Warm tortillas

Warm 6 corn tortillas on a dry skillet over medium heat, 20–30 seconds per side, or wrap in foil and heat in a 175°C/350°F oven for 8–10 minutes. Keep wrapped in a towel to stay warm.

Plate and serve

On a large platter arrange sliced chicken, sliced steak and carnitas (or any two chosen proteins). Spoon arroz and refritos to the side in small mounds. Place bowls or spoonfuls of guacamole and salsa fresca alongside. Garnish with sliced jalapeños, green onions and crumbled queso fresco. Serve with lime wedges and warm tortillas so each person can build tacos to taste.