Ingredients
For the chicken:
¼ cup freshly squeezed lime juice
¼ cup olive oil
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
4 cloves garlic, chopped
1 jalapeño, seeded and chopped
½ cup cilantro
1 teaspoon ground cumin
Pinch cayenne
Salt
1 ½ pounds boneless, skinless chicken thighs
2 tablespoons safflower oil
For the tacos:
12 flour tortillas, warm
1 cup cooked refried beans, warm
8 ounces Monterey Jack, shredded
2 avocados, peeled, pitted, and sliced
2 tablespoons unsalted butter
Salsa, for serving
Instructions
Season the beef with Thundering Longhorn seasoning, and set aside to marinate at room temperature while you prepare the grill.
Prepare a grill for two-zone cooking and build a medium fire. While you’re waiting on the coals, assemble the garnishes and shred the cabbage.
When the coals are glowing red and covered with a fine gray ash, grill the steak over direct heat, covered, flipping the meat every 3-4 minutes until the center of the steak reads 125℉. Transfer the meat to a cutting board and allow it to rest 5-10 minutes before thinly slicing against the grain. While the meat rests, place a griddle or large cast iron skillet over direct heat.(If you want to hold the tacos before serving, heat the oven to 225℉.)
Give the griddle a generous drizzle of vegetable oil. To assemble the tacos, spread each tortilla with a schmear of refried beans. Top the beans with a few slices of steak and a sprinkling of cheese. Carefully fold the tortilla in half and place the taco on the preheated griddle. Repeat with remaining tortillas, placing them on the griddle in batches to avoid overcrowding. Flip the tacos after 3-4 minute, when the bottom is golden brown and crisp. Cook the second side until toasted and the cheese melts. (You can hold the tacos in a low oven until you’re ready to serve.)
Serve Tacos Norteños with a pile of shredded cabbage, sliced avocado, a sprinkling of Cotija cheese, fresh cilantro, lime wedges, and your favorite red or green salsa.
