Fresh tortilla chips served with homemade salsa

Chips and Salsa

Chicken burrito with rice, beans, and salsa

Chicken Burrito

Pork burrito with rice, beans, and cheese

Carnitas Burrito

Chicken Taco

Slow-cooked pork with fresh cilantro and onions

Carnitas Taco

Start by cutting the corn tortillas into triangles. You can stack several tortillas and cut them at once to save time.

Prepare the Tortilla Chips

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a handful of tortilla triangles to the hot oil. Fry them for about 2-3 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

Fry the Chips

While the chips are still warm, sprinkle them with salt to taste. Repeat the frying process until all tortilla triangles are cooked.

Season the Chips

Dice the fresh tomatoes, red onion, and jalapeño pepper. Chop the fresh cilantro finely.

Chop the Ingredients

In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro.

Combine the Salsa Ingredients

Pour in the lime juice and sprinkle the salt over the mixture. Stir well to combine all the flavors.

Add Lime Juice and Salt

Taste the salsa and adjust the lime juice and salt according to your preference.

Adjust Seasoning

Corn tortillas

Vegetable oil

Salt

Fresh tomatoes

Red onion

Fresh cilantro

Jalapeño pepper

Lime juice

In a medium saucepan, combine the white rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for another 5 minutes.

Cook the Rice

While the rice is cooking, heat the olive oil in a skillet over medium heat. Season the boneless chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

Prepare the Chicken

Dice the tomato and onion, and chop the lettuce into bite-sized pieces. Set aside.

Chop the Vegetables

Lay a flour tortilla flat on a clean surface. Start by adding a scoop of cooked rice, followed by a scoop of black beans, sliced chicken, diced tomato, onion, and lettuce. Finally, top with salsa.

Assemble the Burrito

Fold in the sides of the tortilla and roll tightly from the bottom to the top to enclose the filling. Repeat with the remaining tortillas and filling.

Roll the Burrito

Cut the burritos in half if desired and serve with extra salsa on the side.

Serve and Enjoy

Boneless Chicken Breast

White Rice

Flour Tortillas

Black Beans

Tomato

Lettuce

Onion

Salsa

Olive Oil

Black Pepper

Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.

Prepare the Pork

In a large pot or Dutch oven, heat a little oil over medium heat. Add minced garlic and chopped onion, sautéing until softened and fragrant.

Sauté Aromatics

Add the seasoned pork chunks to the pot and pour in the orange juice. Add bay leaves.

Add Pork and Liquid

Cover the pot and cook on low heat for about 3-4 hours, or until the pork is tender and easily shreds with a fork.

Cook the Pork

Remove the pork from the pot, shred it with two forks, and return it to the pot to soak in the juices for about 10 minutes.

Shred the Pork

Cook the rice according to package instructions. Set aside.

Heat the black beans in a small pot over low heat until warm.

Prepare the Beans

In a dry skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, layer a portion of the shredded carnitas, rice, black beans, shredded cheese, sour cream, and fresh cilantro. Squeeze lime juice over the filling.

Fold in the sides of the tortilla and then roll from the bottom to the top to fully enclose the filling.

Wrap the Burrito

Pork shoulder

Garlic cloves

Orange juice

Cumin

Oregano

Black pepper

Bay leaves

Rice

Black beans

Shredded cheese

Tortillas (large)

Sour cream

Lime

In a bowl, mix together olive oil, cumin, chili powder, garlic powder, salt, and black pepper. Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. Once ready, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side or until the chicken is fully cooked and has nice grill marks. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is grilling, prepare the avocado salsa. In a bowl, mash the avocados with a fork until creamy. Add the diced tomato, finely chopped red onion, chopped cilantro, lime juice, and salt to taste. Mix well until all ingredients are combined.

Prepare the Salsa

Warm the corn tortillas on a skillet or directly on the grill for a few seconds on each side. Once warmed, place a few slices of grilled chicken in the center of each tortilla. Top with shredded lettuce, avocado salsa, and shredded cheese if desired. Serve immediately.

Assemble the Tacos

Boneless, skinless chicken breasts

Olive oil

Chili powder

Garlic powder

Ripe avocados

Tomato, diced

Red onion, finely chopped

Cilantro, chopped

Shredded lettuce

Shredded cheese (optional)

Trim excess fat from the pork shoulder and cut it into large chunks.

In a large bowl, mix together the cumin, oregano, salt, and black pepper. Rub this spice mixture all over the pork chunks.

Season the Meat

Peel and smash the garlic cloves. Chop the large onion into quarters and add both to the slow cooker along with the pork.

Add Aromatics

Pour the orange juice and lime juice over the pork in the slow cooker. Add the bay leaves.

Add Liquids

Cover and cook on low for 8 hours or until the pork is tender and shreds easily with a fork.

Slow Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat and the bay leaves.

Finely chop the small onion and fresh cilantro.

Prepare the Toppings

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side, or until pliable.

Place a generous amount of shredded pork on each tortilla. Top with chopped onion and cilantro. Serve with lime wedges and salsa on the side.

Chips And Salsa

Chicken Burrito

Carnitas Burrito

Chicken Taco

Carnitas Taco