Mexican Sunday Roast: Citrus & Oregano Chicken with Rice, Beans & Fresh Salsas

1. FINAL MENU

• Name of the meal: Mexican Sunday Roast: Citrus & Oregano Chicken with Rice, Beans & Fresh Salsas
• Cuisine type: Mexican
• Serve time: 5:00 PM

This menu pairs a simple, high-impact roasted chicken—brightened with citrus and oregano—with classic Mexican accompaniments that a solo cook can execute in sequence: fluffy arroz rojo, seasoned warmed black beans, a smoky charred-corn salad, a blended salsa verde that holds briefly at room temperature, and guacamole finished at the last minute so it remains vibrant. It’s deliberately mild for children with table-side options for adults to add heat.

• Citrus & Oregano Roasted Chicken Thighs
• Mexican Red Rice (Arroz Rojo)
• Seasoned Black Beans (canned, simmered)
• Charred Corn & Tomato Salad
• Salsa Verde (blended tomatillo salsa)
• Fresh Guacamole (finish-to-order)
• Warm Corn Tortillas
• Sparkling Hibiscus Agua Fresca (Agua de Jamaica) — kid-friendly
• Modelo Especial (Mexican lager) (optional)

2. FULLY EXECUTABLE RECIPES

Citrus & Oregano Roasted Chicken Thighs

Equipment

• 1 large rimmed half-sheet pan (18 x 13 inches)
• 1 wire rack that fits a half-sheet pan
• Instant-read thermometer
• Large mixing bowl
• Microplane or fine grater
• Tongs
• Paper towels

Ingredients (serves 8)

• 16 bone-in, skin-on chicken thighs (about 8–10 lb total)
• 4 tbsp (60 ml) extra-virgin olive oil
• Zest of 4 limes (from 4 whole limes)
• Juice of 4 limes (approx. 1/2 cup / 120 ml)
• Juice of 2 oranges (about 1/2 cup / 120 ml)
• 1/3 cup fresh oregano leaves, finely chopped (30 g) — if unavailable use 2 tbsp dried oregano (see substitution)
• 8 garlic cloves, minced (about 24 g)
• 2 tbsp kosher salt (36 g)
• 2 tsp freshly ground black pepper (10 g)
• 1 tsp smoked paprika (optional; 2 g)

Practical substitutions:

• If fresh oregano is unavailable, use 2 tbsp dried oregano, crushed (use as-is).

Cooking / Baking

• Oven temperature: 425°F (220°C).
• Roast time: 40 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part of the thigh near the bone.
• Rest: tent 10–15 minutes before serving (may rest up to 15 minutes).
• Total cook time: 1 hour 10 minutes (15 min active prep + 40 min roast + 15 min rest).

Instructions

1. Preheat oven to 425°F (220°C). Position an oven rack in the middle. Place a wire rack on the half-sheet pan.
2. Pat chicken thighs dry very well with paper towels and set aside.
3. In the large mixing bowl combine 4 tbsp olive oil, lime zest (zest of 4 limes), juice of 4 limes (about 1/2 cup / 120 ml), orange juice (about 1/2 cup / 120 ml), chopped oregano, minced garlic, 2 tbsp kosher salt, 2 tsp black pepper and 1 tsp smoked paprika. Whisk until uniform.
4. Add the chicken thighs to the bowl and toss thoroughly for 1–2 minutes so each thigh is evenly coated.
5. Arrange thighs skin-side up on the wire rack in a single layer with a small space between each piece.
6. Roast in the preheated oven for 40 minutes. At 35 minutes begin checking internal temperature; confirm 165°F (74°C) at the thickest part near the bone with an instant-read thermometer.
7. Remove from oven when temperature reaches 165°F. Tent loosely with foil and let rest on a cutting board or another sheet pan for 10–15 minutes. Transfer to serving platter at service time.

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Mexican Red Rice (Arroz Rojo)

Not dairy-free: butter.

Not paleo: rice.

Equipment

• Medium-high sided sauté pan or deep skillet (12-inch) with tight-fitting lid
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients (serves 8)

• 3 cups long-grain white rice (uncooked) (≈540 g)
• 6 cups low-sodium chicken stock (48 fl oz / 1.4 L)
• 1 (15 oz / 425 g) can tomato sauce
• 1 medium white onion, finely diced (about 1 cup / 140 g)
• 4 garlic cloves, minced (about 12 g)
• 6 tbsp (90 ml) vegetable oil or olive oil
• 2 tsp kosher salt (12 g)
• 2 tsp ground cumin (4 g)
• 1 tsp freshly ground black pepper (5 g)
• 2 tbsp unsalted butter (28 g)

Practical substitutions:

• If chicken stock is unavailable, use 6 cups water + 3 tsp chicken bouillon paste or 3 dissolved bouillon cubes.

Cooking / Baking

• Total cook time: 35 minutes (10 min active prep + 25 min simmer).

Instructions

1. In the 12-inch skillet heat 6 tbsp (90 ml) oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds.
3. Add the 3 cups uncooked rice and sauté, stirring constantly, 4–5 minutes until rice is pale golden and aromatic.
4. Stir in the 15 oz can tomato sauce, 2 tsp ground cumin, 2 tsp kosher salt and 1 tsp black pepper.
5. Pour in 6 cups low-sodium chicken stock and bring the mixture to a rolling boil uncovered.
6. Once boiling, reduce heat to low, cover tightly and simmer gently for 20–22 minutes without lifting the lid.
7. Remove from heat, add 2 tbsp unsalted butter, fluff rice with a fork and keep covered until service. Rice may finish up to 10–15 minutes before service and be held covered.

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Seasoned Black Beans (from Canned)

Not paleo: black beans.

Equipment

• 4-quart saucepan with lid
• Wooden spoon
• Measuring spoons

Ingredients (serves 8)

• 4 (15 oz / 425 g) cans black beans, drained and rinsed
• 1 medium white onion, finely diced (about 1 cup / 140 g)
• 4 garlic cloves, minced (about 12 g)
• 2 tbsp (30 ml) olive oil
• 2 cups low-sodium chicken stock or water (16 fl oz / 475 ml)
• 1 bay leaf
• 2 tsp kosher salt (12 g)
• 1 tsp ground cumin (2 g)
• 1/2 tsp freshly ground black pepper (2.5 g)

Practical substitutions:

• For vegetarian beans, use 2 cups vegetable stock in place of chicken stock.

Cooking / Baking

• Total cook time: 30 minutes (10 min active + 20 min simmer).

Instructions

1. Heat 2 tbsp olive oil in the 4-quart saucepan over medium heat until shimmering.
2. Add the diced onion and sauté 4–5 minutes until soft. Add minced garlic and cook 30 seconds.
3. Add the drained and rinsed black beans, 2 cups stock, 1 bay leaf, 2 tsp kosher salt, 1 tsp ground cumin and 1/2 tsp black pepper. Stir and bring to a gentle simmer.
4. Reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally. Remove and discard the bay leaf.
5. For creamier texture, mash about 1 cup of beans against the side of the pan with the back of a spoon and stir to combine.
6. Keep beans warm over the lowest heat or in a warm water bath until service (may finish ~15–20 minutes before serve and remain hot).

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Charred Corn & Tomato Salad

Not dairy-free: cheese.

Not paleo: corn.

Equipment

• Large heavy skillet or cast-iron pan (12-inch)
• Large mixing bowl
• Chef’s knife and cutting board

Ingredients (serves 8)

• 6 ears fresh corn, kernels cut off (about 4 cups kernels)
• 4 Roma (plum) tomatoes, diced (about 3 cups / 540 g)
• 1 red onion, finely diced (about 1 cup / 140 g)
• 1 cup cilantro leaves, chopped (packed) (about 25 g)
• Juice of 3 limes (about 3/8 cup / 90 ml)
• 2 tbsp (30 ml) olive oil (divide 1 tbsp for charring, 1 tbsp for dressing)
• 2 tsp kosher salt (12 g)
• 1 tsp freshly ground black pepper (5 g)
• 8 oz cotija cheese, crumbled (for topping) (225 g)

Practical substitutions:

• If fresh corn is not available, use 4 cups frozen corn, thawed and patted dry.

Cooking / Baking

• Total cook time: 15 minutes (5 min active prep + 8–10 min charring).

Instructions

1. Heat the 12-inch skillet over medium-high until very hot, about 2–3 minutes.
2. Add 1 tbsp (15 ml) olive oil and spread the corn kernels in an even layer. Let the corn sit undisturbed 2–3 minutes to char, then stir and continue charring 4–5 minutes until browned in spots and slightly tender.
3. Transfer charred corn to the large mixing bowl and let cool 2–3 minutes.
4. Add the diced tomatoes, diced red onion, chopped cilantro, juice of 3 limes (about 90 ml), remaining 1 tbsp olive oil, 2 tsp kosher salt and 1 tsp black pepper. Toss to combine.
5. Sprinkle crumbled cotija over the top before serving. Salad may be finished and held at room temperature up to 30 minutes before service.

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Salsa Verde (Tomatillo Salsa, mild)

Equipment

• Small saucepan (2-quart) or sheet pan if roasting
• Blender or food processor
• Fine-mesh strainer (optional)

Ingredients (serves 8)

• 2 lb tomatillos, husked and rinsed (about 12–14 tomatillos)
• 4 garlic cloves (about 12 g)
• 1/2 medium white onion, roughly chopped (about 1/4 cup / 35 g)
• 1 jalapeño, seeded and ribs removed for a mild base (leave whole) — omit entirely if zero heat is required
• 1 cup cilantro leaves, packed (about 25 g)
• Juice of 2 limes (about 1/4 cup / 60 ml)
• 1 tsp kosher salt (6 g)
• 1 tbsp (15 ml) olive oil

Practical substitutions:

• If fresh tomatillos are unavailable, use 2 cups (480 ml) commercial jarred salsa verde (bottled) and reduce listed salt to 1/2 tsp (3 g).

Cooking / Baking

• Boil/roast: 10 minutes. Blend + finish: 5 minutes. Total cook time: 20 minutes.

Instructions

1. Place husked and rinsed tomatillos and the 4 garlic cloves in the saucepan and add enough water to cover (about 1.5–2 cups / 360–480 ml). Bring to a boil and cook 8–10 minutes until tomatillos are soft and color has lightened. Alternatively, roast tomatillos and garlic on a sheet pan at 450°F (230°C) for 10 minutes for a roasted flavor.
2. Drain the tomatillos and garlic and transfer them to the blender. Add the 1/2 chopped onion, jalapeño (if using), 1 cup cilantro, juice of 2 limes (about 60 ml), 1 tbsp olive oil and 1 tsp kosher salt.
3. Blend on medium-high for 20–30 seconds until smooth but still slightly textured. If the salsa is thinner than desired, transfer to a small saucepan and simmer 2–3 minutes to concentrate.
4. Transfer salsa to a serving bowl and let cool to near room temperature. Hold at room temperature until service (can be finished up to ~30 minutes before serving).

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Fresh Guacamole (finish-to-order)

Not paleo: corn.

Equipment

• Medium mixing bowl
• Fork or potato masher
• Knife and spoon for halving/pitting avocados

Ingredients (finish at service; yields 8)

• 7 ripe avocados (medium-large)
• 1/2 medium red onion, very finely diced (about 1/2 cup / 80 g)
• 1 cup cilantro, chopped (about 25 g)
• Juice of 4 limes (about 1/2 cup / 120 ml)
• 2 tsp kosher salt (12 g)
• 1/2 tsp freshly ground black pepper (2.5 g)
• 1 medium tomato, seeded and finely diced (optional; include if using) (about 120 g)

Practical substitutions:

• If fewer ripe avocados are available, reduce number and increase charred corn salad by 1 cup; but the recipe quantities assume 7 avocados.

Cooking / Baking

• Total active finish-at-service time: 10 minutes.

Instructions

1. At T-minus 5–10 minutes to serve, halve and pit the 7 avocados and scoop the flesh into the medium mixing bowl.
2. Add 1/2 cup finely diced red onion, 1 cup chopped cilantro, juice of 4 limes (about 120 ml), 2 tsp kosher salt and 1/2 tsp black pepper.
3. Mash with a fork or potato masher to desired texture, leaving some chunks for traditional texture.
4. Fold in the seeded, finely diced medium tomato if using.
5. Transfer to serving bowl immediately and serve within a few minutes of completion.

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Warm Corn Tortillas

Not gluten-free: flour.

Not paleo: corn.

Equipment

• Large heavy skillet or comal (12-inch) or oven (250°F / 120°C)
• Clean kitchen towel and tortilla basket or oven-safe towel-wrapped stack

Ingredients (serves 8)

• 24 corn tortillas (6-inch)

Practical substitutions:

• Use flour tortillas (24, 6-inch) if preferred for children.

Cooking / Baking

• Warming time: 8–12 minutes total in batches on skillet; oven warming 10–12 minutes.
• Total active time: 12 minutes.

Instructions

1. If using the oven: stack tortillas in a clean towel, wrap, place in a baking dish and heat at 250°F (120°C) for 10–12 minutes.
2. If using skillet: heat skillet over medium-high and warm tortillas in batches for 20–30 seconds per side, stacking them in a towel-wrapped basket to keep warm.
3. Finish warming during final 10 minutes before service so tortillas are warm and pliable at 5:00 PM.

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Sparkling Hibiscus Agua Fresca (Agua de Jamaica) — kid-friendly

Not paleo: sugar.

Equipment

• 2- to 3-quart saucepan
• Large pitcher (2 liters / 8 cups)
• Fine-mesh strainer
• Measuring cups and spoons

Ingredients (makes ~10 cups / 8 servings)

• 1.5 cups (approximately 45 g) dried hibiscus (flor de jamaica)
• 8 cups (1.9 L) water (for steeping)
• 1.5 cups granulated sugar (300 g)
• 1.5 liters chilled club soda or plain chilled water (to top and make sparkling at service)
• Ice for serving

Practical substitutions:

• If dried hibiscus is unavailable, substitute 1.5 liters unsweetened cranberry juice (use chilled; omit the 1.5 cups granulated sugar).

Cooking / Baking

• Boil/steep: 20 minutes (8–10 min simmer + 10 min steep). Chill: minimum 30 minutes within the 2-hour window.
• Total active time: 30 minutes; minimum chill 30 minutes.

Instructions

1. Bring 8 cups (1.9 L) water to a boil in the saucepan. Add 1.5 cups dried hibiscus, reduce heat to low and simmer 8–10 minutes.
2. Remove from heat and steep 10 minutes.
3. Strain into the large pitcher using the fine-mesh strainer, pressing solids to extract liquid. Stir in 1.5 cups (300 g) granulated sugar until fully dissolved.
4. Cool to room temperature, then chill (or place pitcher in ice bath) until service.
5. At service, pour into glasses over ice and top each serving with about 3–4 oz (90–120 ml) chilled club soda for sparkle.

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Modelo Especial (Adult beverage — optional, purchased)

Not gluten-free: barley.

Not paleo: beer.

Not no pork, no alcohol: alcohol.

Equipment

• Bottle opener (if needed)
• Beer glasses or ice-cold pilsner glasses

Ingredients (serves up to 6 adults; optional)

• Modelo Especial — 1 case (12 × 12 fl oz bottles) ⁰

Instructions

• Purchase chilled and serve cold. No cooking steps.

3. LINEAR TIMELINE (3:50 PM–5:00 PM)

• 3:50 PM: Citrus & Oregano Roasted Chicken Thighs — Preheat oven to 425°F (220°C). Pat 16 chicken thighs dry and combine 4 tbsp olive oil, zest of 4 limes, juice of 4 limes (about 1/2 cup / 120 ml), juice of 2 oranges (about 1/2 cup / 120 ml), 1/3 cup chopped oregano, 8 minced garlic cloves, 2 tbsp kosher salt, 2 tsp black pepper and 1 tsp smoked paprika in a large bowl; toss thighs to coat and arrange skin-side up on the wire rack in the half-sheet pan. (Everything assembled; oven not yet used.)
• 3:55 PM: Salsa Verde — Husk and rinse the tomatillos; place 2 lb tomatillos and 4 garlic cloves in a small saucepan, add enough water to cover (~1.5–2 cups), bring to a boil and simmer 8–10 minutes until soft. (Set a 10-minute steep timer.)
• 4:05 PM: Citrus & Oregano Roasted Chicken Thighs — Place the prepared sheet pan of thighs in the preheated oven and start a 40-minute roast timer.
• 4:06 PM: Charred Corn & Tomato Salad — While chicken roasts, heat the 12-inch skillet over medium-high. Cut kernels from 6 ears corn; add 1 tbsp olive oil and char kernels 6–8 minutes until browned in spots; transfer charred corn to the large bowl to cool 2–3 minutes.
• 4:10 PM: Seasoned Black Beans — Heat 2 tbsp olive oil in the 4-qt saucepan over medium; sauté 1 medium diced white onion 4–5 minutes, add 4 minced garlic cloves and cook 30 seconds; add 4 drained cans black beans, 2 cups chicken stock, 1 bay leaf, 2 tsp kosher salt, 1 tsp ground cumin and 1/2 tsp black pepper; bring to a gentle simmer then reduce to low for 15–20 minutes.
• 4:15 PM: Charred Corn & Tomato Salad — Add diced tomatoes, diced red onion, 1 cup chopped cilantro, juice of 3 limes (about 90 ml), remaining 1 tbsp olive oil, 2 tsp kosher salt and 1 tsp pepper to the bowl with charred corn; toss and set aside at room temperature.
• 4:20 PM: Mexican Red Rice — In 12-inch skillet heat 6 tbsp oil over medium; sauté 1 medium diced white onion 3–4 minutes, add 4 minced garlic cloves and 3 cups rice; sauté rice 4–5 minutes until pale golden; stir in 15 oz can tomato sauce, 2 tsp ground cumin, 2 tsp kosher salt, 1 tsp black pepper and pour in 6 cups chicken stock; bring to boil.
• 4:22 PM: Salsa Verde — Drain boiled tomatillos and garlic; transfer to blender with 1/2 chopped onion, 1 jalapeño (if using), 1 cup cilantro, juice of 2 limes (about 60 ml), 1 tbsp olive oil and 1 tsp kosher salt; blend 20–30 seconds until slightly textured. Transfer salsa to a serving bowl and set aside to cool.
• 4:22 PM: Mexican Red Rice — Once boiling, reduce heat to low, cover tightly and simmer 20–22 minutes undisturbed (set timer).
• 4:30 PM: Hibiscus Agua Fresca — Begin steep: bring 8 cups water to boil, add 1.5 cups dried hibiscus, simmer 8–10 minutes, then remove from heat and steep 10 minutes; strain into pitcher and stir in 1.5 cups granulated sugar until dissolved; chill (or ice-bath) the pitcher.
• 4:35 PM: Check chicken internal temperature — open oven briefly to check; if internal temp is near 160–165°F, keep roasting; otherwise continue. (This is a checkpoint; chicken remains cooking.)
• 4:42 PM: Mexican Red Rice — Rice timer ends; remove pan from heat, add 2 tbsp unsalted butter, fluff with fork and keep covered on low heat.
• 4:45 PM: Citrus & Oregano Roasted Chicken Thighs — Remove chicken from oven when internal temp reaches 165°F (74°C). Tent loosely with foil and let rest on cutting board/pan for 10–15 minutes.
• 4:47 PM: Seasoned Black Beans — Finalize beans: mash ~1 cup beans against pan side for creaminess if desired, remove bay leaf, keep on lowest heat or transfer saucepan to warm water bath to maintain temperature.
• 4:48 PM: Warm Corn Tortillas — Start warming tortillas in batches on the hot skillet (20–30 sec per side) or place wrapped stack in 250°F oven for 10–12 minutes if using oven method.
• 4:52 PM: Charred Corn Salad & Salsa — Finish mise en place: crumble 8 oz cotija for topping, move salsa verde to serving spot, confirm corn salad dressing and give final toss.
• 4:55 PM: Fresh Guacamole (finish-to-order) — Halve and pit 7 avocados; scoop flesh into bowl, add 1/2 cup finely diced red onion, 1 cup chopped cilantro, juice of 4 limes (about 120 ml), 2 tsp kosher salt and 1/2 tsp black pepper; mash to desired texture and transfer to serving bowl.
• 4:57 PM: Final assembly — Transfer rested chicken to serving platter and arrange near rice and beans. Keep hot items covered until service. Stack warmed tortillas in a towel and place on table with serving tongs.
• 4:59 PM: Beverage finish — Pour hibiscus agua fresca into glasses over ice and top with club soda if desired (approx 3–4 oz / 90–120 ml per glass). Place optional chilled Modelo on the table (if using).
• 5:00 PM: Serve — All dishes on the table; dinner service begins.

4. CONSOLIDATED SHOPPING LIST

Produce

• Limes — 13 whole limes ⁺
• Oranges — 2 whole oranges
• Tomatillos — 2 lb (about 12–14) ⁺
• Avocados — 7 whole avocados
• Fresh corn on the cob — 6 ears
• Roma tomatoes — 4 medium
• Red onions — 2 medium ⁺
• White onions — 3 medium ⁺
• Fresh cilantro — 3 cups chopped (approx. 2 bunches) ⁺
• Garlic — 2 heads (about 18–20 cloves) ⁺
• Fresh oregano — 1 bunch (about 1/3 cup chopped)
• Jalapeño — 1 whole (optional; seed and remove ribs for mild)

Meat / Seafood

• Chicken thighs, bone-in, skin-on — 16 pieces (approx. 8–10 lb total)

Dairy

• Cotija cheese — 8 oz (225 g)
• Unsalted butter — 2 tbsp (28 g)

Dry Goods / Pantry

• Long-grain white rice — 3 cups (uncooked) (≈540 g)
• Canned tomato sauce — 1 can (15 oz / 425 g)
• Canned black beans — 4 × 15 oz (425 g) cans
• Chicken stock — 8 cups (64 fl oz / 1.9 L) ⁺
• Olive oil — 225 ml (15 tbsp) ⁺
• Kosher salt — 5 tbsp (approx. 75 g) ⁺
• Freshly ground black pepper — 5 tsp (approx. 25 g) ⁺
• Ground cumin — 3 tsp (6 g)
• Smoked paprika — 1 tsp (optional; 2 g)
• Bay leaf — 1 leaf
• Corn tortillas — 24 (6-inch)
• Dried hibiscus flowers (flor de jamaica) — 1.5 cups (≈45 g)
• Granulated sugar — 1.5 cups (300 g)
• Club soda or sparkling water — 1.5 L

Drinks

• Modelo Especial — 1 case (12 × 12 fl oz bottles) ⁰

5. NOTES & ASSUMPTIONS

• Optional table-side items: lime wedges (from 2 extra limes if desired), sliced jalapeño for adults, extra chopped cilantro, extra crumbled cotija, hot sauce bottles for adults.
• Global substitution: If fresh tomatillos are unavailable, use 2 cups commercial jarred salsa verde and reduce the salsa salt to 1/2 tsp.
• Child-safety notes: Keep full and opened alcoholic beverages out of children’s reach; children should not handle hot pans or the skillet used to char corn or warm tortillas.
• Explicit timeline risks: The tightest execution window is 4:05–4:45 PM when the chicken roast overlaps active stove work for rice and beans. The primary risk is limited burner capacity and timing the rice simmer without lifting its lid.
• Mitigation mindset: Prioritize the oven roast (it rests well). Stagger starting the rice so its active sauté finishes before the roast’s busiest period, then allow it to simmer covered. Use the oven to hold warming pans if stovetop space becomes constrained. Keep mise en place completed before 4:05 PM to minimize concurrent attention.
• Tightest execution window and why risky: 4:20–4:45 PM is the busiest: rice is simmering (requires an undisturbed lid), chicken is finishing in the oven, and beans need periodic attention. This period is risky because a solo cook must monitor temperature checks while keeping lids closed on rice and maintaining a gentle bean simmer.
• Practical mitigation without changing the menu: Complete all vegetable chopping and tomatillo prep before the 4:05 PM roast; use a second smaller burner briefly for one simmering pot if available; if stove space is constrained, start the beans earlier by 5 minutes and reduce their simmer to the lowest setting to maintain temperature with minimal attention.
• Latest safe start time: You can start as late as 3:50 PM for a 5:00 PM serve.