El Super Plato Recipe

Prepare and season proteins

Pat chicken breasts dry and, if thick, butterfly or pound to 1/2–3/4-inch thickness. Trim steak and cut into 3–4 strips if desired for easier serving. Toss shrimp dry. In a small bowl combine 2 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Brush or rub half of the mixture onto chicken and the other half onto steak and shrimp. Let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour).

Wrap with bacon

Wrap each shrimp with a half strip of bacon and secure with a toothpick (for 12 shrimp use 6–8 strips of bacon cut in half). For chicken breasts and steak, wrap each portion with 2 strips of bacon overlapping slightly and secure with toothpicks (adjust bacon quantity to cover pieces). Alternatively partially cook bacon 3–4 minutes in a skillet to render some fat so it crisps more easily on the grill.

Grill

Preheat grill to medium-high (400–450°F / 200–230°C). Oil grates. Grill chicken 6–8 minutes per side (or until internal temp 165°F / 74°C) turning once; move to indirect heat if bacon is still cooking. Grill steak 3–5 minutes per side for medium-rare depending on thickness (internal temp 130–135°F / 54–57°C) or to desired doneness; rest 5 minutes before slicing. Grill bacon-wrapped shrimp 2–3 minutes per side until shrimp are opaque and bacon is crisp. If bacon isn’t crisping enough, finish over direct heat or a hot skillet for a minute or two. Transfer proteins to a cutting board, remove toothpicks, and slice steak thinly across the grain and chicken into strips.

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tbs oil or butter over medium heat. Add rice and toast, stirring, 1 minute. Add 2 cups chicken broth (or water) and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes covered, then fluff with a fork and stir in 1 tsp lime zest if using.

In a small saucepan or skillet heat 1 tsp olive oil over medium heat. Add 1/4 cup chopped onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and 1/4 tsp ground cumin and cook 30 seconds until fragrant. Add 1 cup drained, rinsed black beans and 2–4 tbs water or broth. Simmer gently 5–7 minutes to heat through and let flavors meld. Lightly mash some beans with the back of a spoon for a creamier texture. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste.

Halve and pit avocados. Scoop flesh into a bowl and mash with a fork to desired texture (chunky or smooth). Stir in 1 tbs lime juice, 2 tsp finely minced red onion, 1 tbs chopped cilantro, 1/2 tsp salt and 1/2 of the minced jalapeño (or to taste). Taste and adjust lime or salt. Cover with plastic pressed onto the surface to prevent browning until serving.

Combine 2 diced roma tomatoes, 1/4 cup finely chopped onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Add 1/2 minced jalapeño if you want heat. Stir and let sit 10–15 minutes to marry flavors. Taste and adjust salt or lime.

Warm tortillas over the grill for 10–20 seconds per side or in a dry skillet until pliable and slightly charred. Arrange warm tortillas on a plate.

To compose El Super Plato: On each plate place a generous scoop of rice and a portion of beans. Add sliced steak, sliced chicken and 3–4 bacon-wrapped shrimp. Spoon guacamole and pico de gallo on the side. Garnish with sliced fresh jalapeños and lime wedges. Serve immediately so bacon stays crisp and proteins are warm.