Tacos Recipe

Finely dice the white onion and chop the cilantro; set aside in small bowls for topping.

If using corn on the cob, remove husks and silk. If using frozen corn, thaw and drain.

Pat the ribeye dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

If using raw pork shoulder for carnitas, cut into 2-inch chunks; season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/2 tsp oregano.

For the chicken tinga, roughly chop 1/2 the yellow onion and 2 garlic cloves (reserve 1 garlic clove for other uses).

Sear steak

Heat 1 tablespoon vegetable oil in a heavy skillet over high heat until shimmering. Add the ribeye and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove to a cutting board and let rest 5 minutes.

Slice steak

Slice the rested ribeye thinly against the grain into bite-size strips. Keep warm.

Brown pork

In a Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high. Add the seasoned pork chunks and brown on all sides, about 6–8 minutes.

Simmer

Add 1/2 chopped yellow onion, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp oregano, and 1/2 cup chicken stock to the pot. Bring to a simmer, reduce heat to low, cover and cook gently 1–1.5 hours until pork is fork-tender (alternatively, 20–30 minutes in a pressure cooker).

Shred and crisp

Remove pork to a tray and shred with two forks. Heat a skillet over medium-high, add 1/2 tablespoon olive oil, and spread shredded pork to brown and crisp edges, about 4–6 minutes. Season to taste with salt and pepper.

Make sauce

In a blender, combine the chopped tomato, 2 tablespoons chipotle in adobo (start with less if you prefer mild), 1/2 cup chicken stock, 1/2 tsp cumin, 1/2 tsp smoked paprika, and a pinch of salt. Blend until smooth.

Cook chicken

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds. Add the chicken breasts and sear 2 minutes per side.

Simmer in sauce

Pour the blended tomato-chipotle sauce over the chicken, reduce heat to low, cover and simmer 12–15 minutes until chicken is cooked through. Remove chicken and shred with forks; return shredded chicken to skillet and simmer uncovered 2–3 minutes to let sauce cling. Adjust salt to taste.

Cook corn

If using ears: grill or pan-roast corn over medium-high heat, turning occasionally, until charred in spots 8–10 minutes. If using kernels: sauté in 1 tablespoon butter over medium-high until golden and slightly charred, 5–7 minutes.

Mix topping

In a bowl, combine mayonnaise, sour cream/crema, lime zest, 1 tablespoon lime juice, 1 tsp chili powder, and a pinch of salt. When corn is cooked, toss with the mixture, then stir in crumbled cotija and chopped cilantro. Taste and adjust lime, salt, or chili powder.

Warm tortillas

Warm tortillas by stacking and wrapping in a clean kitchen towel and microwaving 30–45 seconds, or warm individually on a hot skillet 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped to stay warm.

Assemble tacos

For each taco: place a warm tortilla flat, add 1–2 tablespoons of chosen protein (ribeye strips, shredded carnitas, or chicken tinga), top with a spoonful of street corn, a sprinkle of diced white onion, chopped cilantro, a squeeze of lime, and a drizzle of salsa. Add pickled red onions if desired.

Serve

Serve immediately with extra lime wedges, salsa, and remaining cotija and cilantro on the side.