El Chaparro Sampler Recipe

Prepare and season

Preheat oven to 300°F (150°C). Remove membrane from the back of each rib rack if present. In a small bowl mix salt, black pepper, garlic powder, onion powder, paprika and brown sugar. Rub the spice mix evenly over both sides of each rack.

Braise

Place ribs meaty-side up in a large roasting pan. Pour apple cider vinegar and 1 cup water into the pan (not over the rub). Cover tightly with foil and roast in the oven for 2 to 2 1/2 hours, until meat is tender and pulling from the bone.

Finish with barbecue sauce

Increase oven to 425°F (220°C) or preheat a grill to medium-high. Remove foil, brush ribs with barbecue sauce, and return to oven or grill for 10–15 minutes until sauce is caramelized. Let rest 10 minutes, then cut into individual ribs and keep warm until serving.

Cook proteins & vegetables

Heat 1 tablespoon vegetable oil in a large skillet or cast-iron over medium-high heat. Add the thinly sliced steak in a single layer, sprinkle with 1 tablespoon fajita seasoning, and sear 2–3 minutes per side until medium (or cooked to preference). Remove and keep warm. Add remaining 1 tablespoon oil, then add sliced chicken, sprinkle with remaining 1 tablespoon fajita seasoning, and cook 4–6 minutes until cooked through. Remove chicken. In the same skillet add peppers and onion and sauté 4–6 minutes until softened and slightly charred. Combine chicken, beef and vegetables in a bowl.

Assemble quesadillas

Wipe skillet clean and reduce heat to medium. Butter or oil one side of a tortilla. Place tortilla buttered-side-down in skillet, sprinkle 1/2 cup shredded cheese evenly, top with a generous portion (about 1/3 cup) of the cooked fajita mixture, another 1/4 cup cheese, and cover with a second tortilla (buttered side up).

Cook quesadillas

Cook 2–3 minutes per side until golden brown and cheese is melted, pressing gently with a spatula. Transfer to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat to make total of 3 quesadillas (mixing chicken- and beef-forward fillings so the 3 are 'mixed'). Keep warm.

Assemble nachos

Preheat oven to 375°F (190°C). On four small ovenproof plates or one large baking sheet divided into 4 portions, spread about 2 cups tortilla chips per portion. Top two portions with chopped fajita chicken (about 1/2 cup each) and the other two with chopped fajita beef (about 1/2 cup each). Sprinkle shredded cheese evenly over each portion (about 1/2 cup per portion). Add pickled jalapeños to taste and a few diced tomatoes on top.

Melt cheese

Bake in the preheated oven 6–8 minutes until cheese is melted and bubbly. Remove, garnish with chopped cilantro and an extra sprinkle of diced tomatoes if desired. Keep warm until serving.

Prepare filling

In a bowl combine cooked shredded chicken with cream cheese, cumin and garlic powder. Mix until evenly combined. If mixture is dry, add 1 teaspoon lime juice or a splash of water to moisten.

Roll flautas

Warm corn tortillas slightly to make them pliable (wrap in damp paper towel and microwave 20–30 seconds). Place about 1/4 cup filling near one edge of each tortilla and roll tightly. Secure with a toothpick if needed. Prepare 2 small flautas for the sampler (use remaining tortillas for other uses or make extras).

Fry flautas

Heat vegetable oil in a heavy skillet to 350°F (175°C) or heat until a small piece of tortilla sizzles and browns in about 10–15 seconds. Fry flautas seam-side down 1–2 minutes per side until golden and crisp. Remove to paper towels to drain and season lightly with salt. Keep warm.

Chile con queso

Warm prepared chile con queso in a small saucepan over low heat, stirring occasionally until smooth. If making from scratch, melt 2 cups shredded cheese with 1 cup evaporated milk and 1/2 cup roasted green chiles, stirring until smooth and seasoned with a pinch of salt and 1/4 tsp cumin.

Guacamole

Mash ripe avocados (about 2 medium) with lime juice, 1/4 cup diced tomatoes, 2 tbsp chopped cilantro, 1/4 tsp salt and a pinch of pepper to make about 1 cup guacamole. Adjust seasoning to taste.

Plate and garnish

Arrange the platter: 4 ribs (cut), 3 mixed fajita quesadillas (each cut into wedges), 2 small chicken flautas, and 4 small portions of nachos (2 chicken, 2 beef). Place a cup (1 cup) of warm chile con queso in a small bowl, a cup of guacamole, a cup of sour cream in small bowls on the platter. Add fresh sliced jalapeños, diced tomatoes and lime wedges around the platter for garnish. Sprinkle chopped cilantro over nachos and quesadillas if desired. Serve immediately while warm.

Make sure all hot items are kept warm and dips are at appropriate temperature. Components can be prepared ahead (ribs braised, proteins cooked and chilled) and finished to order to assemble the sampler quickly.