Name: Miles to Go Whitesvilles Tacos Mexico Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breast (or flank steak or pork carnitas); 6 count corn tortillas (6 small); 2 tbs vegetable oil; 2 tbs fresh lime juice; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 1 tsp black pepper; 0.5 cups white onion, finely chopped; 0.25 cups fresh cilantro, chopped; 3 count lime wedges; 1 cups long-grain white rice, rinsed; 1 tbs vegetable oil; 0.5 cups tomato sauce; 2 cups chicken broth (or water); 1 tsp garlic, minced; 0.5 tsp salt; 0.25 cups onion, finely chopped; 0.25 tsp ground cumin; 1 cups refried beans (canned); 1 tsp lard or vegetable oil; 0.25 cups onion, finely chopped; 0.25 tsp salt; 2 tbs water or reserved bean liquid

Method

Tacos (protein, tortillas, toppings)

Marinate protein

If using chicken or steak: trim and slice into thin strips or bite-size pieces (for chicken: butterfly or pound to even thickness). In a bowl combine 2 tbs vegetable oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp black pepper. Add the meat, toss to coat, cover and marinate at room temperature 15–30 minutes (or refrigerate up to 2 hours). If using pre-made pork carnitas, skip marinating—warm before serving.

Cook protein

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp oil if needed. Add marinated chicken or steak in a single layer and cook without moving 2–3 minutes, then stir and continue cooking until cooked through and browned (chicken 6–8 minutes total, steak 4–6 minutes for medium). If using pork carnitas: heat in skillet 3–4 minutes until warmed and slightly crisped. Remove from heat and let rest 2 minutes; keep warm.

Warm tortillas

Warm corn tortillas 30–60 seconds per side on a dry skillet over medium heat or directly over a gas flame until pliable and lightly charred in spots. Wrap warmed tortillas in a clean towel to keep warm.

Assemble tacos

Place 2 warmed tortillas per serving on a plate. Divide the cooked protein evenly among the 6 tortillas (about 2–3 oz meat per tortilla). Top each taco with a small spoonful of finely chopped white onion and a sprinkle of chopped cilantro. Serve with lime wedges for squeezing over tacos.

Mexican Rice

Rinse 1 cup rice under cold water until water runs clear. Heat 1 tbs oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté 1–2 minutes until softened. Add the rinsed rice and cook, stirring, 2–3 minutes until some grains turn opaque and lightly toasted.

Stir in 1/2 cup tomato sauce, 2 cups chicken broth, 1/2 tsp salt and 1/4 tsp ground cumin. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Refried Beans

In a small saucepan, heat 1 tsp lard or oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 cup canned refried beans and 2 tbs water (or reserved bean liquid). Cook, stirring, 3–4 minutes until heated through and slightly loose; add more water if needed to reach desired creaminess. Season with 1/4 tsp salt to taste. Keep warm until serving.