Mexico Special Recipe
Ribeye steak topped with grilled shrimp. Served with cheese enchilada, & rice.
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Ingredients
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Ribeye Steak and Grilled Shrimp
Cheese Enchiladas
Rice
Method
Ribeye Steak and Grilled Shrimp
- 1
- 2
Marinate the Steak
Rub the marinade over the ribeye steaks and let them marinate for at least 30 minutes.
- 3
- 4
Grill the Shrimp
Toss the shrimp in any remaining marinade. Grill the shrimp for 2-3 minutes on each side, until they are pink and opaque.
Cheese Enchiladas
- 5
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 6
Assemble the Enchiladas
Take a corn tortilla, fill it with a spoonful of shredded cheese and a bit of the sautéed onion, then roll it up. Place the rolled tortillas in a baking dish.
- 7
Add Sauce and Cheese
Pour enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
- 8
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for about 20 minutes or until the cheese is bubbly and golden.
Rice
- 9
Cook the Rice
In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and water is absorbed.