Taco Pack Recipe

Name: Taconetas Taco Pack Recipe
Cook time: 35 min
Total time: 35 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 0.5 lb suadero (beef brisket/skinny flank) or carnitas (pork shoulder) or pollo (chicken thigh) or fried mushrooms (mixed mushrooms); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil; 6 each small corn tortillas; 0.25 cups fresh cilantro, chopped; 0.25 cups white onion, finely diced; 2 tbsp cotija cheese, crumbled; 2 each lime wedges; 0.25 cups salsa verde (mild) or tomatillo salsa; 0.25 cups salsa roja (chipotle or guajillo); 0.25 cups guacamole; 0.25 tsp salt for guacamole; 1 tbs fresh lime juice for guacamole

Inspired by Taconeta

Time35m

Serves5

1/2lb of your choice of suadero, carnitas, pollo, or fried mushrooms. Served with small salsas, guacamole, onion y cilantro, cotija, and 6 tortillas. (makes about 5-6 tacos).

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Ingredients

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Taco Protein

1/2 lb suadero (beef brisket/skinny flank) or carnitas (pork shoulder) or pollo (chicken thigh) or fried mushrooms (mixed mushrooms)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Tuscany sunflower oil

Tortillas & Assembly

6 each small corn tortillas

1/4 cups Fresh cilantro, chopped

1/4 cups white onion, finely diced

2 tbsp cotija cheese, crumbled

2 each Lime wedges

Salsas & Guacamole

1/4 cups salsa verde (mild) or tomatillo salsa

1/4 cups salsa roja (chipotle or guajillo)

1/4 cups Guacamole

1/4 tsp salt for guacamole

1 tbs fresh lime juice for guacamole

Method

Taco Protein

Prepare Protein

If using suadero/carnitas/pollo: cut the meat into small 1/2-inch pieces. If using mushrooms: clean and slice into bite-size pieces. Pat dry. Season the chosen protein with kosher salt and black pepper and toss to coat evenly.

Cook Protein

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the seasoned protein in a single layer (work in batches if needed). For suadero or carnitas: sear and cook until browned and fork-tender, about 6–10 minutes, stirring occasionally. For pollo (boneless thighs): cook until internal temperature reaches 165°F (about 6–8 minutes) and edges are caramelized. For mushrooms: cook until golden and any released liquid evaporates, about 6–8 minutes. Adjust heat so you get some crisped edges. Remove from pan and keep warm.

Optional: Crisp Finish for Carnitas or Suadero

If you want extra crispy edges for carnitas or suadero, after initial cook reduce heat to medium-low, add an extra teaspoon of oil, press pieces into the pan and let them sit undisturbed for 1–2 minutes to develop a crust, then toss and repeat once more.

Salsas & Guacamole

Prepare Guacamole (if not pre-made)

In a small bowl, mash ripe avocado(s) until slightly chunky. Stir in 1 tablespoon fresh lime juice and 1/4 teaspoon salt; taste and adjust. Transfer to a serving ramekin and cover with plastic wrap pressed to the surface to prevent browning.

Salsas

If using store-bought salsas, transfer each to small serving bowls. If making quick salsas: heat roasted tomatillos with jalapeño for salsa verde, or rehydrate and blend guajillo/chipotle with garlic and tomato for salsa roja, season to taste. Keep small bowls of each ready for assembly.

Tortillas & Assembly

Warm Tortillas

Warm the 6 corn tortillas on a dry skillet over medium heat, about 20–30 seconds per side, until pliable and slightly charred in spots. Keep warm wrapped in a clean towel or tortilla warmer.

Assemble Tacos

Divide the cooked protein among the 6 warmed tortillas (about 1/2 lb total will make roughly 5–6 tacos — use more filling per taco for 5 tacos, less for 6). Top each with a pinch of diced onion and chopped cilantro. Add a small spoonful of guacamole and a small drizzle or spoonful of both salsas as desired.

Finish & Serve

Sprinkle each taco with crumbled cotija and squeeze a lime wedge over the top. Serve immediately with extra salsas, guacamole, and lime wedges on the side.