WANA TACOS Recipe

Marinate steak

In a bowl, combine 2 tbsp lime juice, 1 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Add the 1 lb steak, coat well, cover and refrigerate for at least 30 minutes (up to 4 hours).

Cook steak

Heat 1 tbsp vegetable oil in a cast-iron skillet or grill over high heat until smoking. Remove excess marinade, sear steak 3-4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) or longer to desired doneness. Let rest 5–10 minutes.

Slice and finish

Thinly slice steak against the grain. Warm 3 white corn tortillas in a dry skillet or comal until pliable, about 30 seconds per side. Mix 1/4 cup cilantro and 1/4 cup finely diced onion; set aside. Assemble each tortilla: a layer of sliced carne asada, top with cilantro/onion mix, and offer choice of red or green salsa.

Prepare and braise pork

Preheat oven to 325°F (160°C). In a Dutch oven or ovenproof pot, combine 1/2 cup orange juice, 2 tbsp apple cider vinegar, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp dried oregano and 1 tsp minced chipotle. Add 1 lb pork shoulder, cover and braise in the oven for 2 to 2.5 hours, or until fork-tender.

Shred pork

Remove pork, let cool slightly, and shred with two forks. Return shredded pork to the braising liquid and simmer on stovetop 5–10 minutes to absorb flavors. Adjust seasoning with salt if needed.

Marinated cabbage

Toss 1 cup thinly sliced green cabbage with 1 tbsp apple cider vinegar and 1/2 tsp sugar. Let sit 10–15 minutes to soften and pick up flavor.

Assemble pork taco

Warm 3 white corn tortillas. Place a portion of shredded spiced pork on each tortilla, top with a small handful of marinated cabbage and sprinkle 1/4 cup crumbled queso fresco. Serve with choice of red or green salsa.

Marinate chicken

Combine 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp paprika, 1/2 tsp ground cumin and 1/2 tsp salt. Add 1 lb chicken thighs, coat, and marinate at least 20 minutes (up to 2 hours).

Grill or sear

Heat grill or skillet to medium-high and oil the grates/pan. Cook chicken 5–7 minutes per side until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice or chop into bite-sized pieces.

Assemble chicken taco

Warm 3 white corn tortillas. Place grilled chicken in each tortilla, top with 2 tbsp pico de gallo and 2 tsp sour cream. Offer red or green salsa on the side or spoon over taco to taste.

Warm both red and green salsas slightly if preferred. Arrange tacos on a plate — one of each: carne asada, shredded spiced pork, and grilled marinated chicken. Provide lime wedges and additional cilantro/onion, and present red and green salsa for the guest to choose. Serve immediately.