How to: Taquiza

*Ed Note: Taquizas are informal get-togethers in Mexican households or backyards. The main event: an ample array of hearty tacos and spicy salsas, washed down with a drink (or two). Though it is traditional to hire a catering taquería (taco restaurant), cooking up your own taquiza is just as easy — as easy, we think, as potato salad.

THE MENU

Tacos de Pollo (Basic Chicken Tacos)

Serves six

What you need:

• 4 large skinless chicken breasts
• ¼ onion
• 1 garlic clove
• Salt
• Pepper

Fill a large pot with water, make sure there is enough to completely cover all the chicken, and add the chicken breasts, onion and garlic. Season with salt. Bring water to a boil. Maintain at a simmer until the chicken is cooked through, about 30 minutes. Once the chicken is cooked and cooled down, shred it apart. Two forks usually work best for getting the job done. Season with salt and pepper.

Tacos de Falda (Skirt Steak Tacos)

Serves six

What you need:

• 2 pounds skirt or flank steak
• 4 garlic cloves
• ¾ c. chopped cilantro
• 3 limes, juiced
• ½ c. olive oil
• ½ c. orange juice
• Salt
• Pepper

Use a mortar and pestle, food processor or blender to combine the garlic, cilantro, salt and pepper into a paste. Move the paste to a jar or large Tupperware, add limejuice, olive oil and orange juice and shake to combine well. Marinate steak in the mixture —at least two hours (overnight is better).

Set grill (or stove) to medium-high heat and brush grate or skillet with olive oil. Remove the steak from the marinade. Grill until medium-rare, about 7 minutes per side. Let the steak rest for 5 minutes so the juices can settle. Slice thinly.

Get these on the side: What to buy where

Supreme Market (43^rd & Chestnut Streets)

La Costeña Salsas ($0.99) 

Chipotle peppers in Adobo sauce ($0.99)

Tostitos tortilla chips (2 for $6)

La Tortilla Factory home style corn tortillas ($2.96)

Tortilleria San Roman (9^th and Carpenter)

Homemade corn tortillas ($2/kilo. If you’re lucky they might have blue corn tortillas for sale)

Freshly made tortilla chips ($3 for a large bag)

Salsa verde ($3, green salsa)

Salsa roja ($3, red salsa)

Crema Alpura (Mexican sour cream)

Queso Panela (mild white cheese)

Thirsty? Check out our Drink of the Week.