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Ingredients
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Choose three components (makes 3 small portions or 1 full plate)
Method
Assembly and cooking
Prep proteins (if not already cooked)
If using raw proteins, cook them first: for skirt steak, season with 1/4 tsp salt and 1/8 tsp pepper and sear in a hot skillet 2–3 minutes per side until medium-rare, let rest 5 minutes, then slice thinly across the grain. For chicken, roast or poach breasts or thighs until internal temperature reaches 74°C (165°F), shred. For carnitas, slow-cook pork shoulder with onion, garlic, salt and a splash of orange juice until tender and shred. If proteins are precooked, proceed to next step.
Warm tortillas
Heat a large skillet over medium-high heat, add 1 tbs vegetable oil and swirl to coat. Working one at a time, warm each tortilla 20–30 seconds per side until pliable and lightly browned. Keep warm wrapped in a clean towel.
Option selection
Decide which three components you want for your Tres Tiros plate (example combinations: Steak + Cheese + Salsa Verde, Chicken + Beans + Pickled Onions, Carnitas + Cheese + Chipotle Crema). Prepare those components so they are ready to assemble (heat beans, warm meats, set out condiments).
Assemble each tortilla
Place a warmed tortilla on a clean surface. Sprinkle about 1/3 cup grated cheese evenly over the tortilla. Add approximately 65 g (about 1/3 of a chosen protein portion) of your first selected protein or main item, about 1/4 cup of a second selected item (for example beans or pickles), and finish with 1–2 tablespoons of a sauce (salsa verde or chipotle crema) as your third component if it’s a condiment. If your three chosen components include two proteins and a condiment, distribute accordingly so each tortilla has one protein and one condiment plus cheese.
Melt and finish
Return the assembled tortilla to the hot skillet (no additional oil needed) and cook 1–2 minutes, pressing gently with a spatula until cheese melts and bottom is golden. Flip and cook an additional 30–60 seconds to warm the fillings. Remove to a plate.
Garnish and serve
Top each assembled tortilla with a pinch of chopped cilantro and 1–2 teaspoons pickled red onion if not already used as one of the three choices. Serve immediately with lime wedges on the side. Offer extra salsa verde and chipotle crema at the table.