Rancho Grande Fajito – Rito Recipe
Beef or chicken enchiladas with your choice of green tomatillo or both, topped with red sauce, rice & guac salad
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Ingredients
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Fajito Filling
Enchiladas
Rice & Guac Salad
Method
Fajito Filling
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- 2
Cook the Meat
Add the ground beef or shredded chicken to the skillet. Season with cumin, chili powder, salt, and black pepper. Cook until the meat is browned and cooked through. Remove from heat and set aside.
Enchiladas
- 3
Prepare the Enchiladas
Preheat your oven to 180°C (350°F). Take a corn tortilla, fill it with the meat filling, and roll it up tightly. Place each rolled tortilla seam-side down in a greased baking dish.
- 4
Add Sauces and Cheese
Once all tortillas are in the dish, pour green tomatillo sauce over half and red enchilada sauce over the other half. Sprinkle shredded cheese on top.
- 5
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Rice & Guac Salad
- 6
Cook the Rice
In a saucepan, bring water to a boil. Add white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
- 7