Build your own taco bar! Serve pre-cooked pork that crisps up like carnitas and pre-marinated chicken with bright red achiote. Just set out all of the fillings and toppings and it’s a party with minimal effort and maximum fun.
What You Get
Slow-roasted pork shoulder
Achiote-marinated chicken breast
Shredded jack cheese
Pickled red onions
What You’ll Need
Hot sauce (optional)
Makes 6 servings
30 minutes active
30 minutes total
Preheat the oven to 400°F.
In a cast-iron skillet or ovenproof pan over medium heat, warm 1 tablespoon vegetable oil. Add the pork and sauté until warmed through and crispy, about 10 minutes. Use a fork or tongs to shred the meat. Season to taste with salt. Transfer to a bowl and keep warm.
Remove the chicken from the marinade and season with salt. Wipe out the pan, return it to medium-high heat, and warm 2 tablespoons vegetable oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Or, wrap the tortillas in a clean, damp towel and microwave to warm through, 30 seconds.
Peel, pit, and dice the avocados. Pick the cilantro leaves and toss the stems.
Set out the shredded jack, pickled onions, tomatillo salsa, avocado, and cilantro in bowls, as well as hot sauce, if you want a kick. Arrange the pork, chicken, and tortillas on a platter. Serve warm, letting everyone build their own tacos at the table.