Name: Luna | Modern Mexicans Chicken Mexicanas, Steak, & Chorizo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs fresh lime juice; 3 units garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chili powder (or ancho powder); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 units small white onion, thinly sliced; 1 units roma tomato, diced; 0.25 cups fresh cilantro, chopped; 4 units lime wedges (for serving); 1 lb flank steak or skirt steak; 1 tbs olive oil; 1 tbs soy sauce (or Worcestershire); 1 tbs fresh lime juice; 1 units garlic clove, minced; 0.5 tsp ground cumin; 0.75 tsp salt; 0.5 tsp black pepper; 8 oz fresh Mexican or Spanish chorizo (casings removed if link); 0.5 units yellow onion, finely chopped; 1 units garlic clove, minced; 1 tsp olive oil; 2 tbs freshly chopped parsley or cilantro; 8 units warm corn or flour tortillas; 1 cups shredded lettuce; 0.5 cups crumbled cotija or queso fresco

Method

Chicken Mexicanas

Marinate chicken

In a bowl, combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken thighs and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil or brush the pan. Place marinated thighs skinless-side down and cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a cutting board and let rest 5 minutes.

Finish

Thinly slice the rested chicken across the grain. Toss with the thinly sliced half onion, diced roma tomato and 1/4 cup chopped cilantro. Adjust salt and squeeze additional lime if desired.

Steak

Marinate steak

In a shallow dish combine 1 tbs olive oil, 1 tbs soy sauce (or Worcestershire), 1 tbs fresh lime juice, 1 minced garlic clove, 1/2 tsp ground cumin, 3/4 tsp salt and 1/2 tsp black pepper. Add the steak, coat both sides, and let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook steak

Heat a heavy skillet or grill to high. Pat steak dry then sear 3–4 minutes per side for medium-rare to medium (time varies with thickness). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remove steak and rest 5–7 minutes.

Slice steak

Slice steak thinly against the grain into bite-sized strips. Keep warm for assembly.

Chorizo

Cook chorizo

Heat 1 tsp olive oil in a skillet over medium heat. Add the chopped half onion and sauté 2–3 minutes until translucent. Add crumbled chorizo (8 oz, removed from casings if necessary) and cook, breaking it up with a spoon, 5–7 minutes until browned and cooked through. Add 1 minced garlic clove in the last minute and cook until fragrant. Drain excess grease if desired.

Finish chorizo

Stir in 2 tbs chopped parsley or cilantro, taste and adjust seasoning. Keep warm for assembly.

Assembly & Garnish

Warm 8 tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes.

Arrange warmed tortillas on a platter. For each taco: layer shredded lettuce (about 2 tbs), then a portion of sliced chicken, steak or a spoonful of chorizo. Sprinkle with crumbled cotija (about 1–2 tbs), add diced tomato/onion from the chicken mix as desired, a drizzle of sour cream or crema (about 1 tbs), and a spoon of salsa (about 1 tbs). Garnish with pickled jalapeños and a wedge of lime.

Serve immediately while warm. Leftovers: store meats separately in airtight containers in the refrigerator for up to 3 days.