Tacos De La Calle Recipe
Served family style with rice, beans, chips and red salsa of pollo asado or carnitas, cooked with diced onions & cilantro served with three 4" corn tortillas.
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Ingredients
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Main Ingredients
Sides
Method
Preparation of the Meats
- 1
Prepare the Pollo Asado
In a large skillet, heat a tablespoon of oil over medium heat. Add the chicken thighs and season with salt, pepper, and a sprinkle of cumin. Cook for about 7-10 minutes on each side until cooked through and golden brown. Once cooked, remove from heat and let it rest before dicing into small pieces.
- 2
Prepare the Carnitas
In a slow cooker, add the pork shoulder, season with salt, pepper, garlic powder, and a splash of orange juice. Cook on low for 8 hours or on high for 4 hours until the pork is tender and easily shredded. Once done, shred the pork with two forks and set aside.
- 3
Combine Ingredients
In a mixing bowl, combine the diced onions and chopped cilantro. Set aside for serving.
Cooking the Sides
- 4
Cook the Rice
In a saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and let it simmer for about 18-20 minutes until the water is absorbed and the rice is fluffy.
- 5
Heat the Black Beans
In a small pot, heat the black beans over medium heat, stirring occasionally until warmed through. Add a pinch of salt and pepper to taste.
- 6
Prepare the Tortilla Chips
If using store-bought tortilla chips, arrange them in a bowl. If making fresh, fry corn tortillas in hot oil until golden and crispy, then drain on paper towels.
Assembly and Serving
- 7
- 8
