Street Tacos Recipe

Toast and simmer rice

Rinse rice until water runs clear. Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add the rinsed rice and toast, stirring, for 2 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in broth, tomato sauce, and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes. Fluff with fork and stir in 1 tbsp chopped cilantro.

In a small skillet, warm 1 tsp olive oil over medium heat. Add rinsed black beans, 1/2 tsp cumin and 1/4 tsp salt. Cook 3–5 minutes until heated through, mashing a few beans with the back of a spoon to create a creamy texture while leaving some whole. Remove from heat and stir in 1 tsp lime juice. Keep warm.

Steak

Pat flank steak dry and season with 1/4 tsp salt, 1/8 tsp black pepper, 1/2 tsp chili powder and 1 tsp lime juice. Heat a cast-iron or heavy skillet over high heat with 1 tsp olive oil until shimmering. Sear steak 2–3 minutes per side for medium-rare (thinner slices may take less). Let rest 5 minutes, then thinly slice against the grain. Keep warm.

Grilled Chicken

Marinate thinly sliced chicken in 1 tbsp lime juice, 1 tsp minced garlic, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp oregano for 10–15 minutes. Heat a skillet or grill pan on medium-high with 1 tsp olive oil. Cook chicken strips 4–6 minutes, turning once, until cooked through and juices run clear. Remove and slice thinly if needed.

Carnitas (quick stovetop)

If you have pre-cooked shredded pork, heat a skillet with 1 tsp olive oil and warm the pork, seasoning with 1/4 tsp salt, 1/8 tsp pepper and a squeeze of lime. For a quick crisp: spread shredded pork in the skillet and let brown without stirring for 2–3 minutes, then toss and brown another side. If making from raw, braise pork shoulder separately (not covered here).

Chicken Tinga

For tinga-style chicken, shred cooked chicken thighs/breast. In a skillet, warm 1 tsp olive oil, add 1 tsp minced garlic and 1 tsp minced chipotle in adobo (optional) and cook 30 seconds. Add shredded chicken, 2 tbsp tomato sauce, 1/4 tsp salt and 1/8 tsp pepper. Cook 3–5 minutes until heated through and saucy.

Al Pastor

If using pre-marinated al pastor pork, thinly slice and sear in a hot skillet with 1 tsp olive oil until caramelized and cooked through, about 3–5 minutes. If using a substitute, season thin pork slices with 1 tsp chipotle in adobo, 1 tsp lime juice, 1/4 tsp salt and sear.

Veggie (Portobello)

Slice portobello mushrooms and toss with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp pepper and 1/2 tsp oregano. Sear in a hot skillet 4–6 minutes until browned and tender.

Warm corn tortillas: heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side until pliable and lightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place two warm tortillas on a plate. Divide the chosen protein evenly between the two tortillas (about 4 oz per taco serving total). Top each taco with a sprinkle of chopped cilantro (about 1 tbsp per taco) and diced onion (about 2 tbsp per taco). Add salsa to taste and a pinch of coarse salt. Serve with lime wedges on the side.

Plate rice and beans: spoon about 3/4 cup rice and 1/2 cup beans alongside the two tacos. Garnish rice with extra cilantro if desired and serve additional salsa and radish slices on the side.