Taco Tuesday Special Recipe

General marinade note

Choose one protein from the ingredients section. For chicken, pork, or steak, use the marinade and allow time to marinate. For ground beef or chorizo, you will season and cook directly.

Chicken

1) Trim excess fat from chicken thighs and place in a shallow dish or zip-top bag. 2) Combine 1.5 tbs olive oil, 1 tbs lime juice, 1 clove minced garlic, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp oregano, 1/2 tsp salt and a pinch of pepper; massage over chicken. 3) Marinate 30–60 minutes (or up to 4 hours). 4) Preheat grill or skillet to medium-high. Grill or sear 4–5 minutes per side until internal temp reaches 165°F (74°C). 5) Let rest 5 minutes, then chop into bite-sized strips for tacos.

Pork

1) Toss pork pieces with 1.5 tbs olive oil, 1 tbs lime juice, 2 minced garlic cloves, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt and pepper to taste. 2) Marinate at least 1 hour (preferably 2–4 hours). 3) Sear pork in a hot skillet or roast in a 400°F (200°C) oven until internal temp reaches 145°F (63°C) and pieces are fork-tender (about 20–30 minutes depending on size). 4) If roasted, pull or chop pork into small pieces for tacos.

Chorizo

1) Heat a heavy skillet over medium-high heat and add no extra oil (chorizo releases fat). 2) Add 1.5 lbs chorizo and break up with a spatula, cooking 6–8 minutes until browned and cooked through. 3) Drain excess fat into a separate container if desired. 4) Keep warm for assembly.

Ground beef

1) Heat 1 tbs olive oil in a skillet over medium-high heat. 2) Add ground beef and 1 minced garlic clove; cook and break up until no pink remains, about 6–8 minutes. 3) Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. 4) Cook another 1–2 minutes to marry flavors. Drain briefly if excessive fat.

Steak

1) Pat steak dry and toss with 1 tbs olive oil, 1 tbs lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt and pepper to taste. 2) Let rest 20–30 minutes at room temp. 3) Sear in a very hot cast-iron skillet or grill 3–4 minutes per side for medium-rare (adjust for thickness). 4) Rest 5–7 minutes, then thinly slice against the grain for tacos.

1) Slice yellow onions and bell peppers into thin strips. 2) Heat 2 tbs olive oil in a large skillet over medium-high heat. 3) Add onions and peppers with 1/2 tsp salt and sauté, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes. 4) Keep warm. Optionally reserve some raw diced white onion for garnish (see Salsas & Toppings).

1) Pico-style salsa (quick): In a bowl combine diced roma tomatoes, chopped cilantro, finely diced white onion (reserve a small amount for topping), minced jalapeño (if using), 1 tbs lime juice and a pinch of salt. Stir and taste; adjust lime and salt. 2) If using sour cream as a drizzle, thin with 1–2 tbs water or lime juice until pourable. 3) Warm salsa verde or roja if preferred. 4) Arrange shredded cheese, cotija, pickled red onions, lime wedges and salsas on a serving platter.

1) Warm tortillas: Heat a large skillet over medium-high. Lightly brush each tortilla with a little vegetable oil or place a small amount of oil in the skillet and warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean kitchen towel to stay warm. 2) Assembly: For each taco, place 1 tortilla on a plate, add about 2–3 tablespoons of your chosen protein (adjust so total yields 20 tacos), top with a small spoonful of sautéed onions & peppers, a sprinkle of shredded cheese or cotija, a spoonful of pico or salsa, a small dollop of sour cream, chopped cilantro and a squeeze of lime. 3) Serve immediately with extra salsa and lime wedges.