Two Taco Plate Recipe

Americano-style ground beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if needed. Add 1/2 cup finely chopped yellow onion and 2 tsp minced garlic; cook 2–3 minutes until softened. Stir in 3/4 cup tomato sauce, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup water or broth. Reduce heat to low and simmer 8–10 minutes until saucy and slightly thickened. Adjust seasoning to taste and keep warm.

Carnitas (braised then crisped)

Preheat oven to 300°F (150°C). Season 2 lb cubed pork shoulder with 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano. In a heavy Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Brown pork on all sides in batches, about 6–8 minutes per batch. Remove pork, add orange juice (1/2 cup), lime juice (2 tbsp), 1 cup broth, 4 smashed garlic cloves and 2 bay leaves to the pot and scrape up browned bits. Return pork to pot, bring to a simmer, cover and transfer to oven. Braise 2.5–3 hours until very tender and easily shredded. Remove pork and shred with forks. To finish, spread shredded pork on a rimmed baking sheet, brush or drizzle lightly with additional orange juice or oil and broil or roast at 425°F (220°C) for 8–12 minutes, turning once, until edges are crisped. Keep warm.

Chicken Tinga

Heat 1 tbsp vegetable oil in a sauté pan over medium heat. Add 1/2 cup thinly sliced onion and 2 tsp minced garlic and cook until translucent, 3–4 minutes. Add 14 oz canned tomatoes, 1 tsp dried chipotle powder (or 1–2 minced rehydrated chipotles), 1/2 tsp smoked paprika, 1 tsp salt and 1/2 cup chicken broth. Simmer 8–10 minutes to meld flavors. Add 1 lb chicken thighs, cover and simmer gently 12–15 minutes until chicken reaches 165°F (74°C). Remove chicken, shred with forks and return to sauce. Simmer 2–3 minutes to absorb flavors. Adjust seasoning.

Warm tortillas: heat a dry skillet or griddle over medium-high. Warm corn tortillas 20–30 seconds per side until pliable and slightly charred in spots; keep wrapped in a clean kitchen towel to stay warm. Alternatively brush lightly with 1 tsp oil and warm briefly.

Assemble tacos: place 2 warmed tortillas per plate (three tortillas per order if offering two tacos each). Divide chosen protein between tortillas (about 3–4 oz protein per taco). Top with diced white onion (about 2 tbsp per taco), chopped cilantro (about 2 tbsp per taco), a sprinkle of queso fresco (about 2 tbsp per taco), and a drizzle or spoonful of salsa verde or roja. Serve lime wedges on the side.

Cilantro-lime rice

Prepare or reheat 2 cups cooked Mexican-style rice. Stir in lime juice (to taste, about 1–2 tbsp total) and 2 tbsp chopped cilantro. Serve a 1 cup portion per plate.

Beans

Heat 1.5 cups refried or black beans until warmed through. If using black beans, season with 1/4 tsp salt and a splash of lime juice. Serve about 3/4 cup per plate.

Chips & salsa

Arrange 3 cups tortilla chips on a plate and serve with 1 cup extra salsa for dipping.

Plate two tacos with the chosen side (rice, beans, or chips & salsa). Garnish plates with extra cilantro, lime wedges and pickled red onion if using. Serve with a chilled soft drink (about 1 cup per plate) and extra salsa on the side.