El Super Plato Recipe

prep proteins

Pat chicken breasts dry and butterfly or pound to even thickness (~1/2 inch). Trim steak and slice across the grain into 1/2–inch strips. If shrimp are large, butterfly slightly so they lay flat.

make spice rub

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp garlic powder. Mix well.

Brush chicken, steak strips and shrimp lightly with 2 tbs olive oil and sprinkle the spice rub evenly over all sides. Squeeze juice of 1 lime over proteins.

Wrap each shrimp with a strip of bacon, securing the bacon end underneath the shrimp or with a toothpick if needed. For chicken and steak you can either wrap with bacon strips (optional) or reserve bacon to serve on top. If wrapping chicken, use 1–2 bacon strips per breast; for steak, wrap individual strips or leave unwrapped.

Preheat grill or grill pan to medium-high (400–450°F / 200–230°C). Oil the grates lightly.

Grill chicken breasts 6–8 minutes per side until internal temp reaches 165°F (74°C). If wrapped with bacon, start bacon seam-side down, and adjust time until bacon is crisp and chicken is cooked. Let rest 5 minutes then slice into strips.

Grill steak strips 2–3 minutes per side for medium-rare to medium (adjust to preference). Let rest 5 minutes, then slice thinly across the grain if you grilled whole pieces.

Grill bacon-wrapped shrimp 2–3 minutes per side until bacon is crisp and shrimp are opaque (internal temperature 120–135°F depending on size). Remove and keep warm.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1/2 of the finely chopped onion and 1 minced garlic clove; sauté 1–2 minutes until translucent and fragrant.

Add rinsed rice and stir to coat with oil and onion for 1 minute. Add 2 cups chicken broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

While rice cooks, heat a small skillet over medium heat with a quick drizzle of oil. Add remaining chopped onion and sauté 2–3 minutes. Add 1 cup drained beans and 1/2 tsp ground cumin; stir and cook 3–4 minutes until warmed through. Mash slightly with the back of a spoon for creaminess, season with salt and pepper to taste.

For guacamole: halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to desired texture. Add 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1/4 diced white onion, 1/2 minced jalapeño (to taste), 1/2 tsp salt and 1/4 tsp black pepper. Mix and adjust seasoning. Cover and refrigerate until serving.

For pico de gallo (quick): combine diced tomato, remaining 1/4 small white onion (if any left) or use 2 tbsp onion, 1 tbsp chopped cilantro, 1/2 minced jalapeño, pinch of salt and 1 tsp lime juice. Stir and let sit 10 minutes for flavors to meld.

Warm tortillas on the grill or in a dry skillet about 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

Arrange on a large platter: sliced grilled chicken, sliced steak, bacon-wrapped shrimp, a mound of rice, a scoop of seasoned beans, a bowl of guacamole and a bowl of pico de gallo. Garnish with jalapeño slices, fresh cilantro leaves and lime wedges.

To serve: let guests build tacos or plates. Place protein on tortilla or plate, add rice, beans, guacamole, pico de gallo and jalapeños to taste. Squeeze fresh lime over the top.

Leftover storage: refrigerate proteins, rice, beans and guacamole separately in airtight containers up to 3–4 days (guacamole 1–2 days).