Plato 1 Recipe

Prepare protein

Season 12 oz of your chosen protein with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp ground cumin and 0.5 tsp garlic powder. If using pre-cooked shredded chicken or carnitas, toss with the seasonings. If using carne asada (thinly sliced steak), rub seasonings into the meat.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the seasoned protein. Cook 4–6 minutes for pre-cooked shredded meat just to heat through and develop some crisp edges; 3–4 minutes per side for carne asada (depending on thickness) for medium doneness; 6–8 minutes for uncooked carnitas-style pieces until browned and cooked through. Stir or flip as needed so meat cooks evenly.

Once cooked, squeeze half of the lime (about 1/2 lime) over the meat and remove skillet from heat. Taste and adjust salt if needed. Keep warm while you prepare rice and beans.

Warm tortillas and assemble

Warm 3 tortillas: either heat directly over a gas flame for 10–15 seconds per side until lightly charred, or warm in a dry skillet 20–30 seconds per side, or wrap in foil and place in a 300°F (150°C) oven for 10 minutes. Place each warmed tortilla on a plate, divide the cooked protein evenly among the 3 tortillas.

Top each taco with diced onion (about 2 tbsp total), chopped fresh cilantro (2 tbsp total), and 1 tablespoon salsa per taco. Serve with remaining lime halves for squeezing at the table.

Rinse 1 cup rice in a fine mesh strainer under cold water until water runs mostly clear to remove excess starch. Drain well.

In a small saucepan, heat 1 teaspoon vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until some grains look translucent at the edges.

Add 2 cups water, 0.5 teaspoon salt, and 1 bay leaf (if using). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and remove the bay leaf before serving.

In a small saucepan or skillet, heat 1 teaspoon olive oil over medium heat. Add 1 cup drained and rinsed canned beans and sauté gently for 1 minute.

Add 1/4 cup water or low-sodium broth, 0.25 teaspoon ground cumin and 0.25 teaspoon salt. Stir to combine and simmer 3–5 minutes until heated through and slightly saucy. Mash about one-third of the beans lightly with the back of a spoon for a creamier texture, leaving the rest whole.

Finish with a squeeze of the remaining lime (about 1/4 lime) if desired and remove from heat. Keep warm until serving.