Two Item Combo Recipe

Grilled Chicken

Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbs oil in a skillet or preheat grill to medium-high. Cook chicken 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly.

Carne Asada

Season 1 lb skirt or flank steak with salt, pepper and optional garlic powder. Preheat grill or cast-iron pan to high. Grill 3–5 minutes per side for medium-rare to medium depending on thickness. Rest 5 minutes, then slice thinly across the grain.

Carnitas

If using pre-made carnitas, reheat in a skillet until edges crisp, about 6–8 minutes over medium-high heat, turning occasionally. If making from scratch: braise 1 lb pork shoulder with 1/2 cup orange juice, 1/4 cup water, 1 tsp salt and 1/2 tsp oregano at low simmer 2–3 hours until tender, then shred and crisp in oven or skillet.

Grilled Shrimp

Toss 12 shrimp with 1 tbs oil, 1/4 tsp salt and pepper. Grill or sauté 2–3 minutes per side until opaque and pink. Keep warm.

Enchiladas (cheese or beef)

Warm tortillas, fill each with shredded cheese or seasoned ground beef, roll and place seam-side down in a baking dish. Cover with 1 cup chosen red or green chile and sprinkle extra cheese if desired. Bake at 350°F (175°C) 12–15 minutes until heated through and sauce bubbling.

Rinse 1 cup dried pinto beans and pick out debris. In a pot combine beans and 6 cups water; bring to a boil, reduce to a simmer and cook 45–60 minutes until beans are tender. Alternatively use pressure cooker: 25–30 minutes high. In a skillet heat 1 tbs oil, sauté quartered onion and 2 smashed garlic cloves until translucent, then add to cooked beans. Season with 1 tsp salt and simmer 5 more minutes. For creamier beans, mash some against the side of the pot and stir.

In a medium pot, heat 1 tbs oil and sauté 1/2 chopped onion and 1 minced garlic clove until soft (2–3 minutes). Add 0.5 lb diced pork shoulder (if using) and brown briefly. Add 2 cups drained hominy and 3 cups chicken stock. Stir in 1/2 tsp dried oregano and 1/2 tsp salt. Bring to a simmer and cook 20–25 minutes for flavors to meld and pork to become tender. Adjust seasoning to taste.

Prepare garnish items: shred 1 cup lettuce, dice 1/2 cup tomatoes, chop 1/4 cup white onion, slice 4 radishes, chop 2 tbs cilantro and cut 2 lime wedges. Keep chilled until plating.

Select two prepared protein items and arrange on a dinner plate. Place 1/2 to 3/4 cup pinto beans to one side and 3/4 to 1 cup posole in a small bowl or nestle on the plate. Add a generous pinch of shredded lettuce, a spoonful each of diced tomato and chopped onion, a few radish slices, a lime wedge and sprinkle cilantro over the plate.

Ladle 1/4 to 1/2 cup of chosen chile sauce over the enchiladas or alongside the proteins as requested. Offer extra chile on the side.

Season final plate to taste with salt and a squeeze of lime. Serve hot.