This recipe is simple and will help you make traditional Carne Asada Tacos. Flan steak that has been marinated and grilled until it's done is served on warm corn tortillas with fresh toppings.

Ingredients: 1 lb flank steak. 1/4 cup orange juice. 1/4 cup lime juice. 3 cloves garlic, minced. 1/4 cup cilantro, chopped. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 8 small corn tortillas. 1/2 red onion, thinly sliced. 1 avocado, sliced. 1/4 cup salsa. 1/4 cup sour cream.

Instructions: In a bowl, mix orange juice, lime juice, minced garlic, chopped cilantro, cumin, chili powder, paprika, salt, and black pepper. Place flank steak in a resealable plastic bag, pour marinade over it, seal bag, and marinate in the refrigerator for at least 1 hour. Preheat grill to medium-high heat. Remove steak from marinade, discard excess marinade, and grill for 6-8 minutes per side, or until desired doneness. Remove steak from grill and let it rest for 5 minutes before slicing thinly against the grain. Warm tortillas on the grill for about 30 seconds per side. Assemble tacos by placing sliced carne asada on warmed tortillas, topping with sliced red onion, avocado, salsa, and sour cream. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilate de Pollo Tacos are a delicious and spicy Mexican dish made with braised chicken in a flavorful guajillo chili broth. The tender chicken is cooked in a rich and aromatic sauce, making it perfect for filling warm corn tortillas. Top with fresh cilantro and a squeeze of lime for an authentic taste of Mexico.

Ingredients: 2 lbs chicken thighs, bone-in and skin-on. 6 dried guajillo chilies, stemmed and seeded. 1 onion, chopped. 3 cloves garlic, minced. 2 tomatoes, chopped. 1 teaspoon cumin seeds. 1 teaspoon dried oregano. 1 teaspoon salt, or to taste. 4 cups water. 12 small corn tortillas. Cilantro leaves, for garnish. Lime wedges, for serving.

Instructions: In a dry skillet, toast the guajillo chilies over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15-20 minutes or until they become soft. Drain the chilies and transfer them to a blender along with the chopped onion, minced garlic, tomatoes, cumin seeds, dried oregano, and salt. Blend until you have a smooth paste. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and brown them on both sides. Remove them from the pot and set them aside. In the same pot, add the chili paste and cook it for about 5 minutes, stirring constantly, until it thickens and darkens in color. Return the browned chicken thighs to the pot and pour in the 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for an additional 10 minutes to absorb the flavors. To serve, warm the corn tortillas. Spoon the chilate de pollo onto each tortilla and garnish with cilantro leaves. Serve with lime wedges on the side. Enjoy your Chilate de Pollo Tacos!

Prep Time: 20 minutes

Cook Time: 75 minutes

The marinated and grilled chicken thighs, fresh vegetables, and flavorful spices in Grilled Pollo Asada Tacos are a great combination. They are served in warm corn tortillas. You can make these tacos quickly and they'll taste great.

Ingredients: 1 lb boneless, skinless chicken thighs. 1/4 cup orange juice. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 1 cup diced onions. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1/2 cup crumbled queso fresco. Lime wedges for garnish.

Instructions: Put minced garlic, chili powder, cumin, salt, and pepper in a bowl. Add the orange juice and lime juice. To make the marinade, mix it well. Put the chicken thighs in a bag with a zipper and pour the marinade over them. Place the bag in the fridge for at least 30 minutes and up to 4 hours to let the food marinate. Warm up the grill over medium-high heat. It's time to grill the chicken. Take it out of the marinade and cook each side for 6 to 8 minutes, or until it's fully cooked and charred. Take it off the grill and let it rest for a few minutes. Then cut it into thin strips. Warm the corn tortillas on the grill for 20 to 30 seconds on each side while the chicken rests. Put a slice of grilled chicken on each tortilla to make the tacos. Diced onions, tomatoes, cilantro, and queso fresco should be put on top. Add lime wedges to the tacos to make them look nice. Have fun with your tasty Grilled Pollo Asada Tacos!

Prep Time: 40 minutes

Cook Time: 15 minutes

Indulge in the deliciousness of Sweet Pork Enchilada Stacks, Cafe Rio Style. This flavorful enchilada casserole features tender shredded pork, layered with corn tortillas and gooey Monterey Jack cheese. A perfect balance of sweet and savory, it's a delightful dish that will leave you craving more.

Ingredients: 2 lbs pork roast or pork tenderloin. 1 cup brown sugar. 1 10 oz can red enchilada sauce. 1 cup cola. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 12-16 small corn tortillas. 3 cups shredded Monterey Jack cheese. Chopped fresh cilantro for garnish. Sour cream optional, for serving. Salsa optional, for serving.

Instructions: Place the pork roast or tenderloin in a slow cooker. In a bowl, mix brown sugar, enchilada sauce, cola, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Pour this mixture over the pork. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork. Shred the cooked pork and stir it in the flavorful sauce. Preheat the oven to 375F 190C. In a baking dish, layer corn tortillas, shredded pork, and shredded Monterey Jack cheese. Repeat the layers, finishing with a layer of cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve the Sweet Pork Enchilada Stacks hot. Optional: Serve with sour cream and salsa on the side.

Prep Time: 20 minutes

Cook Time: 8 minutes