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1
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
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2
In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste.
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3
Grill the chicken until cooked through, about 6 to 8 minutes per side.
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4
Grill the flank steak to desired doneness, about 5 minutes per side for medium.
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5
Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing.
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6
Grill the shrimp until just cooked through, about 3 minutes per side.
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7
Grill the scallions until brown, about 2 to 3 minutes per side.
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8
Grill the cheese for 10 seconds on each side.
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9
Transfer the shrimp, scallions and cheese to a large plate.
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10
Sauce:
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11
In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat.
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12
Add the onion, tomatoes, and garlic.
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13
Cook until the onion is golden and very soft, about 8 minutes.
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14
Add the chiles, oregano, and cumin.
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15
Stir until fragrant, about for 2 minutes.
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16
Stir in 1 cup water and bring to a boil.
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17
Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes.
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18
Let the mixture cool slightly, about 5 minutes.
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19
Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth.
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20
Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes.
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21
Season with salt and pepper, to taste.
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22
Cut the chicken and flank steak into 3/4-inch-wide strips.
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23
Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish.
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24
Pour the warm sauce into the center.
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25
Serve very hot, with tortillas to make tacos.
