Taco Build Your Bowls Own Recipe

Prepare pork carnitas (if using pre-made skip to plating)

If making from scratch: preheat oven to 325°F (160°C). Rub a 2–3 lb pork shoulder with 1 tsp salt, 1/2 tsp pepper, 1 tbsp olive oil and minced garlic. Place in a roasting pan with 1/2 cup water and cover. Roast 2.5–3 hours until fork-tender. Shred with two forks and crisp in a skillet over medium-high heat with 1 tbsp oil until edges are golden, about 6–8 minutes. Keep warm.

Prepare chicken tinga (if using pre-made skip)

For homemade chicken tinga: sauté half a chopped onion in 1 tbsp olive oil until translucent. Add 1 clove minced garlic and 2 chopped tomatoes, cook until soft. Add 2–3 rehydrated morita or 2 canned chipotle peppers, 1/2 tsp salt and 1/4 cup water; simmer 8–10 minutes then purée until smooth. Poach 1 lb chicken breasts in simmering water 12–15 minutes until cooked, shred and mix with sauce. Keep warm.

Grill vegetables

Slice bell peppers and onions into strips. Toss with 1 tbsp olive oil, 1/2 tsp salt and pepper. Grill or sauté over high heat until char marks and softened, about 6–8 minutes. Keep warm.

Fry tofu

Press tofu to remove excess moisture, cut into 1-inch cubes. Toss lightly with 1/2 tsp salt and 1 tbsp cornstarch (optional) to crisp. Heat vegetable oil in a skillet to medium-high and fry cubes turning until golden and crisp, 4–6 minutes. Drain on paper towel and season with a pinch of salt. Keep warm.

Cook rice (if not pre-cooked)

Cook 1.5 cups uncooked rice according to package directions to yield ~3 cups cooked. For cilantro-lime rice: once cooked, mix in 2 tbsp chopped cilantro and juice of 1/2 lime, and 1/4 tsp salt.

Warm tortilla chips

If you prefer freshly crisped chips, spread store-bought tortilla chips on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes. For homemade, cut corn tortillas and fry in hot oil until golden, drain and salt.

Wash and dry the spring mix and cilantro. Thinly slice cabbage, radishes and sweet onion. Toss cabbage and spring mix lightly with a squeeze of lime and a pinch of salt if desired. Arrange in serving bowls so guests can build bowls.

Crumble cotija cheese and place in a small bowl for topping. Cut remaining lime into wedges and place alongside toppings.

Slice jalapeño pickles if not pre-sliced and place them in a small bowl for guests.

Fried garlic salsa verde

If making: roast 3 tomatillos and 1 jalapeño until blackened, then blend with 1/4 cup cilantro, 1 clove fried garlic (or sautéed until golden), 1/4 tsp salt and 1 tbsp oil to make a chunky salsa verde. Warm slightly before serving.

Morita chili salsa

Blend 3 rehydrated morita chilis (or 2 canned chipotles in adobo), 1 small tomato, 1 clove garlic, 1/4 tsp salt and 2 tbsp water until smooth. Simmer 2–3 minutes to deepen flavor and cool to room temperature for serving.

Chili mayo

Whisk together 3/4 cup mayonnaise with 1–2 tbsp of chili paste or sriracha to taste, plus 1 tsp lime juice and a pinch of salt. Chill briefly.

For each bowl (serves 4 total): Start with 3/4 cup cooked rice in the base of the bowl. Add 1 cup spring mix and 1/2 cup shredded cabbage alongside the rice.

Top with 1/2 cup of your chosen protein(s) — pork carnitas, chicken tinga, grilled vegetables or fried tofu — (mix & match up to two proteins per bowl).

Add toppings: 2–3 sliced radishes, 2 tbsp sweet onion, 2 tbsp crumbled cotija, 1–2 tbsp sliced jalapeño pickles, and 1 tbsp chopped cilantro per bowl.

Garnish with a lime wedge, a handful (about 1/4–1/2 cup) tortilla chips on the side and a drizzle or dollop of the two chosen sauces (about 2 tbsp total of each sauce per bowl).

Serve immediately so chips stay crisp. Offer extra sauces on the side and let guests squeeze lime to taste.