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10) Three Tacos Recipe

Name: Mitla Cafes 10) Three Tacos Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 count small corn tortillas (6-inch); 1 tbs vegetable oil or neutral oil; 0.25 tsp coarse salt; 8 oz boneless chicken thighs, cut into 1/2-inch strips (or flank steak or firm tempeh for vegetarian); 1 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp smoked paprika; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 1 count ripe Roma or salad tomato, finely diced; 0.25 count small white onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tsp fresh lime juice; 0.5 count fresh jalapeño, seeded and minced (optional); 0.25 tsp salt; 0.5 cup shredded cabbage or lettuce; 2 tbs crumbled queso fresco or shredded cheddar; 1 tbs crema or sour cream

Inspired by Mitla Cafe

Time25m

Serves1

Make 10) Three Tacos Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Corn Tortillas

3 count small corn tortillas (6-inch)

1 tbs vegetable oil or neutral oil

1/4 tsp coarse salt

Protein — Choice of Filling

8 oz boneless chicken thighs, cut into 1/2-inch strips (or flank steak or firm tempeh for vegetarian)

1 tsp olive oil

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/4 tsp Smoked paprika

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Quick Salsa & Toppings

1 count ripe Roma or salad tomato, finely diced

1/4 count small white onion, finely diced

2 tbs Fresh cilantro, chopped

1 tsp Fresh lime juice

1/2 count fresh jalapeño, seeded and minced (optional)

1/4 tsp Celtic sea salt

1/2 cup shredded cabbage or lettuce

2 tbs crumbled queso fresco or shredded cheddar

1 tbs crema or sour cream

Method

Prepare Tortillas

Toast tortillas

Warm the tortillas so they are pliable and slightly toasted. Heat a dry cast-iron skillet or nonstick pan over medium-high heat. Place one tortilla in the hot pan for about 20–30 seconds per side until it has light brown spots and is pliable. Repeat with remaining tortillas and stack them wrapped in a clean kitchen towel to keep warm.

Crisp tortillas (optional)

Optional: For slightly crisp edges, brush both sides of each tortilla lightly with 1 tbs vegetable oil (divided) and fry 30–45 seconds per side until edges are golden. Sprinkle 1/4 tsp coarse salt over the set of tortillas.

Make the Protein Filling

Season protein

Pat the 8 oz of chicken (or chosen protein) dry with paper towels. In a small bowl combine 1 tsp olive oil, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Toss the strips in the spice mix to coat evenly.

Cook protein

Heat a skillet over medium-high heat until hot. Add a thin film of oil if needed. Add the seasoned protein in a single layer and cook without moving for 2–3 minutes to develop color, then stir or flip and cook another 2–3 minutes until cooked through (chicken should reach 165°F / 74°C). For steak cook to desired doneness; for tempeh cook until browned and slightly crisp. Total cook time ~4–6 minutes depending on protein thickness.

Rest and slice

Transfer cooked protein to a plate and let rest 2 minutes, then slice smaller pieces if needed so they fit inside the tortillas easily.

Quick Salsa & Toppings

Make salsa

In a small bowl combine the diced tomato, 1/4 diced white onion, 2 tbs chopped cilantro, 1 tsp fresh lime juice, minced half jalapeño (optional) and 1/4 tsp salt. Stir and taste; adjust lime or salt as needed. This yields a fresh pico-style salsa.

Prep other toppings

Prepare the remaining toppings: shred or toss 1/2 cup cabbage or lettuce, crumble or measure 2 tbs cheese, and have 1 tbs crema or sour cream ready.

Assemble the Three Tacos

Base layer

Lay out the three warm tortillas. Distribute the cooked protein evenly between them (about 2.6 oz protein per taco). Place a small handful (~2 tbsp) of shredded cabbage on each.

Add salsa and cheese

Top each taco with about 1–2 tablespoons of the fresh salsa. Sprinkle ~2/3 tablespoon of crumbled queso fresco or shredded cheddar over each taco.

Finish and serve

Drizzle about 1 teaspoon of crema or sour cream across each taco and scatter a little extra cilantro if desired. Finish with an extra squeeze of lime over all three tacos.