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The Jorge Combo Recipe

Name: El Saltillo | Mexican Restaurants The Jorge Combo Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 piece T-bone steak; 1 tbs Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Garlic powder; 2 tbs Vegetable oil (or canola); 1 tbs Unsalted butter; 12 piece Large shrimp (peeled, deveined, tails on or off); 3 tbs All-purpose flour; 2 tsp Cornstarch; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 1 piece Egg; 2 tbs Milk; 3 tbs Panko breadcrumbs; 1 cup Vegetable oil (for frying); 3 piece Lime wedges (for serving); 1 cup Long-grain white rice; 1.5 cup Chicken broth (or water); 2 tbs Tomato sauce (or blended tomato); 0.25 piece Onion (finely chopped); 1 clove Garlic (minced); 1 tbs Vegetable oil; 0.5 tsp Salt; 2 piece Ripe avocados; 1 piece Roma tomato (seeded, diced); 0.25 piece Red onion (finely chopped); 2 tbs Fresh cilantro (chopped); 1 tbs Fresh lime juice; 0.5 tsp Salt

Inspired by El Saltillo | Mexican Restaurant

Time1h 5m

Serves2

This signature dish was created by one of the two owners of the El Saltillo Mexican Restaurants, Jorge Flores. It consists of a t-bone steak, served with shrimp (in this case, fried shrimp), rice and guacamole salad.

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Ingredients

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Steak

1 piece T-bone steak

1 tbs Kosher salt

1 tsp Freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs Vegetable oil (or canola)

1 tbs Unsalted butter

Fried Shrimp

12 piece Large shrimp (peeled, deveined, tails on or off)

3 tbs 00 bread flour

2 tsp Cornstarch

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 piece Egg

2 tbs Milk

3 tbs Panko breadcrumbs

1 cup Vegetable oil (for frying)

3 piece Lime wedges (for serving)

Rice

1 cup Long-grain white rice

1 1/2 cup Chicken broth (or water)

2 tbs Tomato sauce (or blended tomato)

1/4 piece Onion (finely chopped)

1 clove Garlic (minced)

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

Guacamole Salad

2 piece Ripe avocados

1 piece Roma tomato (seeded, diced)

1/4 piece Red onion (finely chopped)

2 tbs Fresh cilantro (chopped)

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp Ground black pepper

1/2 piece Jalapeño (seeded and minced, optional)

Garnish & Serving

2 piece Lime wedges

1 tbs Chopped cilantro

Method

Steak

Prepare and season steak

Remove the T-bone from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder; press seasonings into the meat.

Pan-sear and finish

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tablespoons vegetable oil and swirl. Place the steak in the pan and sear without moving for 3–4 minutes until a brown crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium, add 1 tablespoon butter, and baste the steak with the melted butter for 1–2 minutes to finish. For medium-rare, cook until internal temperature reads 130–135°F (54–57°C). Adjust time for desired doneness. Transfer to a cutting board and let rest 8–10 minutes before slicing.

Fried Shrimp

Prep shrimp and dredging stations

Pat shrimp dry with paper towels. Set three shallow bowls: (1) flour mixed with cornstarch, paprika, 1 teaspoon salt and 1 teaspoon black pepper; (2) beaten egg with 2 tablespoons milk; (3) panko breadcrumbs. Heat about 1 cup vegetable oil in a heavy skillet over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in 20–30 seconds.

Coat and fry

Working in batches, dredge each shrimp first in the seasoned flour (shake off excess), then dip in the egg wash, then press into panko to coat. Carefully place shrimp in hot oil without crowding. Fry 1.5–2.5 minutes until golden and cooked through (shrimp turn opaque and curl). Use a slotted spoon to transfer shrimp to a paper-towel-lined tray. Keep warm while finishing remaining shrimp. Season lightly with a pinch of salt and serve with lime wedges.

Rice

Toast rice and aromatics

Rinse the rice briefly under cold water until the water runs clearer. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped 1/4 onion and 1 minced garlic clove; sauté until translucent and fragrant (about 1–2 minutes). Add the rinsed rice and stir to coat, toasting 1–2 minutes.

Cook rice

Add 2 tablespoons tomato sauce, 1.5 cups chicken broth, and 1/2 teaspoon salt. Bring to a simmer, reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Guacamole Salad

Prepare avocados and vegetables

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Lightly mash with a fork leaving some chunks for texture. Add diced tomato, finely chopped red onion, chopped cilantro, and minced jalapeño if using.

Season and toss

Add 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold until combined and taste — adjust salt or lime as needed. Keep chilled until plating.

Plating & Serve

Slice the rested T-bone across the bone if desired or serve whole. Place a portion of rice on the plate, add a generous scoop of guacamole salad beside the rice, and arrange 6 fried shrimp on top or alongside the steak. Garnish with lime wedges and a sprinkle of chopped cilantro. Serve immediately while steak and shrimp are hot.