Street Tacos!!! Recipe

Chorizo

Heat a nonstick skillet over medium-high. Crumble 8 oz raw chorizo into the skillet and cook, stirring and breaking up with a spatula, until fully cooked and slightly crisp at edges, about 6–8 minutes. Drain excess fat if desired and keep warm.

Steak

Pat 6 oz flank steak dry. Toss with 1 tsp salt, 1/2 tsp pepper and 1 tbsp adobo/taco seasoning plus 1 tbsp olive oil. Heat a cast-iron or skillet over high heat until smoking; sear steak slices in a single layer 1–2 minutes per side for medium-rare to medium (adjust to thickness). Let rest 3 minutes, then slice thinly against the grain. Keep warm.

Al Pastor

Mix 1 tbsp achiote paste with 2 tbsp pineapple juice, 1/2 tsp salt and a pinch of pepper to form a marinade. Toss 6 oz thinly sliced pork in the marinade and let sit 10–15 minutes. Sear in a hot skillet with 1 tbsp olive oil about 2–3 minutes per side until caramelized and cooked through. Chop into bite-sized pieces and keep warm. Reserve a little pineapple for garnish if desired.

Carnitas

If using pre-cooked shredded carnitas, heat 6 oz in a skillet over medium-high with 1 tbsp oil until edges crisp, about 4–5 minutes. If starting from raw, braise pork until tender then shred (long method not covered). Keep warm.

Chicken

Toss 6 oz sliced boneless thighs with 1 tbsp olive oil, 1 tbsp adobo/taco seasoning, 1/2 tsp salt and 1/4 tsp cumin. Sear in a hot skillet 3–4 minutes per side until internal temp reaches 165°F (74°C). Let rest 2 minutes and slice thinly. Keep warm.

Warm tortillas: heat a clean skillet or comal over medium-high. Brush each tortilla lightly with vegetable oil (or brush skillet) and warm 20–30 seconds per side until pliable and slightly charred spots form. Keep stacked in a towel to stay warm. For crisping, warm longer or press lightly in skillet.

Assemble tacos: place 1–2 tablespoons of the chosen protein in the center of each small tortilla (divide the cooked protein among four tacos). Top each taco with about 1 tablespoon of finely chopped onion and 1 tablespoon of chopped cilantro. Add a spoonful (approx 1 tbsp) of salsa roja or verde and finish with a squeeze of lime. Repeat for all four tacos.

Rice: Rinse 1/2 cup rice under cold water until water runs clear. In a small saucepan, heat 1 tsp oil or butter over medium, add the rice and toast 1 minute. Add 1 cup chicken broth (or water) and 1/4 tsp salt. Bring to a boil, then reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork and keep covered for 5 minutes.

Beans: In a small saucepan, heat 1/2 cup drained canned pinto or black beans with 1/2 tsp minced garlic, 1/4 tsp cumin and a pinch of salt over medium. Cook until warmed through, 3–5 minutes. If you prefer a smoother texture, mash slightly with the back of a spoon or an immersion blender to desired consistency.

Plate: Place four small tacos on a plate. Serve with a scoop of rice and beans on the side. Provide lime wedges and extra salsa on the side.