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Plato Ranchero Pollo Recipe

Name: Ahora Mexican Restaurants Plato Ranchero Pollo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 grams Chicken breast or steak; 2 tbs Olive oil; 2 cloves Garlic cloves, minced; 1 tsp Ground cumin; 1 tsp Chili powder; 1 tsp Salt; 1 tsp Black pepper; 4 pieces Tortillas (large); 1 cup Sour cream; 1 cup Mayonnaise; 2 tbs Lime juice; 1 tbs Cilantro, chopped; 1 tsp Garlic powder; 2 pieces Avocados, ripe; 1 tbs Lime juice; 1 tsp Salt; 1 piece Tomato, diced; 1 tbs Red onion, finely chopped; 1 tbs Cilantro, chopped; 1 cup Salsa Ahora; 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Sour cream

Inspired by Ahora Mexican Restaurant

Time40m

Serves4

Burrito filled with chicken or steak, salsa gringa, and guacamole, topped with salsa Ahora, melted cheese and sour cream

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Frequently paired with

The best thing to pair and share with Plato ranchero pollo

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

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Ingredients

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For the Burrito Filling

1 1/8 lb (500 grams) Chicken breast or steak

2 tbs olive oil

2 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1 tsp black pepper

4 pieces Tortillas (large)

For the Salsa Gringa

1 cup Sour cream

1 cup Mayonnaise

2 tbs ReaLime juice

1 tbs Cilantro, chopped

1 tsp Watkins garlic powder

For the Guacamole

2 pieces Avocados, ripe

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 piece Tomato, diced

1 tbs Red onion, finely chopped

1 tbs Cilantro, chopped

For the Topping

1 cup Salsa Ahora

1 cup Shredded cheese (cheddar or Mexican blend)

1 cup Sour cream

Method

Prepare the Burrito Filling

Cook the Chicken or Steak

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chicken or steak, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes until the chicken is cooked through or the steak reaches your desired doneness. Remove from heat and shred or chop the meat.

Warm the Tortillas

In a separate pan or the microwave, warm the tortillas for about 10-15 seconds until soft and pliable.

Make the Salsa Gringa

Combine Ingredients

In a bowl, combine the sour cream, mayonnaise, lime juice, cilantro, and garlic powder. Mix well until smooth. Set aside.

Prepare the Guacamole

Mash the Avocados

In a bowl, mash the ripe avocados with a fork. Add lime juice, salt, diced tomato, red onion, and cilantro. Mix well until combined but still chunky.

Assemble the Burritos

Fill and Roll

On each tortilla, layer the shredded chicken or steak, a generous dollop of salsa gringa, and guacamole. Fold in the sides and roll tightly to enclose the filling.

Top and Serve

Add Toppings

Place the assembled burritos on a serving plate. Top with salsa Ahora, sprinkle with shredded cheese, and add a dollop of sour cream on top.

Serve

Serve immediately while warm. Enjoy your Plato Ranchero Pollo!