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Mixed Combo Recipe

Name: Ixtapa Mexican Grill & Cantinas Mixed Combo Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or flank steak, thinly sliced against the grain; 1 lb boneless, skinless chicken thighs, thinly sliced; 3 tbs olive oil (for marinade); 3 tbs lime juice (fresh); 1 tbs soy sauce or Worcestershire; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 3 cloves garlic, minced; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 1 large yellow onion, sliced into 1/4-inch strips; 1 large red bell pepper, seeded and sliced into 1/4-inch strips; 1 large green bell pepper, seeded and sliced into 1/4-inch strips; 2 tbs olive oil (for cooking); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1.5 cups long-grain white rice; 3 cups water or low-sodium chicken broth; 0.75 tsp salt (for rice); 1 cup black beans (canned, drained and rinsed); 0.5 tsp cumin (for beans); 0.25 tsp garlic powder (for beans); 0.25 tsp salt (for beans); 1 tsp lime juice (optional for beans); 8 count warm flour tortillas (6-8 inch); 1 cup shredded cheddar or Mexican blend cheese; 0.5 cup sour cream; 1 cup guacamole (store-bought or homemade); 2 tbs fresh cilantro, chopped (optional garnish)

Inspired by Ixtapa Mexican Grill & Cantina

Time1h 5m

Serves4

Served with rice, beans, warm tortillas, cheese, sour cream, and guacamole.

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Ingredients

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Fajita Proteins & Marinade

1 lb skirt steak or flank steak, thinly sliced against the grain

1 lb boneless, skinless chicken thighs, thinly sliced

3 tbs olive oil (for marinade)

3 tbs lime juice (fresh)

1 tbs soy sauce or Worcestershire

2 tsp Chili powder

1 tsp Ground cumin

1 tsp paprika (smoked or sweet)

3 cloves Garlic, minced

1 1/2 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

Vegetables

1 large yellow onion, sliced into 1/4-inch strips

1 large red bell pepper, seeded and sliced into 1/4-inch strips

1 large green bell pepper, seeded and sliced into 1/4-inch strips

2 tbs olive oil (for cooking)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Rice & Beans (Sides)

1 1/2 cups Long-grain white rice

3 cups water or low-sodium chicken broth

3/4 tsp salt (for rice)

1 cup black beans (canned, drained and rinsed)

1/2 tsp cumin (for beans)

1/4 tsp garlic powder (for beans)

1/4 tsp salt (for beans)

1 tsp lime juice (optional for beans)

To Serve

8 count warm flour tortillas (6-8 inch)

1 cup shredded cheddar or Mexican blend cheese

1/2 cup Sour cream

1 cup guacamole (store-bought or homemade)

2 tbs fresh cilantro, chopped (optional garnish)

2 count Lime wedges (for serving)

Method

Fajita Proteins & Marinade

Prepare and marinate proteins

In a large bowl combine 3 tbs olive oil, 3 tbs fresh lime juice, 1 tbsp soy sauce or Worcestershire, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, minced garlic, 1.5 tsp salt and 3/4 tsp black pepper. Divide the marinade and add the thinly sliced steak to half and the sliced chicken thighs to the other half. Toss to coat, cover with plastic and refrigerate for at least 20 minutes and up to 2 hours.

Cook the proteins

Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot. Add 1 tsp oil and sear the steak strips in a single layer (do not overcrowd — work in batches) until brown at edges and cooked to desired doneness, about 2–3 minutes per side for medium-rare to medium depending on thickness. Transfer steak to a plate and tent loosely with foil. Add 1 tsp oil, then sear the marinated chicken strips in the same pan until cooked through and nicely browned, about 4–6 minutes, stirring. Transfer chicken with the steak to the plate and rest 5 minutes before slicing thicker pieces into bite-sized strips if needed.

Vegetables

Sauté peppers and onions

While proteins rest, wipe the skillet if necessary and return to medium-high heat. Add 2 tbs olive oil. Add sliced onion and bell peppers, season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at edges, about 6–8 minutes. Optional: add a splash of the reserved marinade (discard any marinade that contacted raw meat) or 1 tsp lime juice in the last minute for brightness.

Combine proteins and vegetables

Return cooked steak and chicken to the skillet with the vegetables, toss over medium heat for 1–2 minutes to warm and marry flavors. Adjust seasoning with a pinch of salt and a squeeze of lime if desired.

Rice & Beans (Sides)

Cook rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Combine rinsed rice, 3 cups water or low-sodium broth, and 3/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork.

Prepare black beans

While rice cooks, place 1 cup drained canned black beans in a small saucepan over low heat. Season with 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp salt and 1 tsp lime juice. Warm gently, stirring occasionally, 4–6 minutes. Taste and adjust seasoning.

To Serve

Warm tortillas by wrapping in foil and placing in a 300°F (150°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable.

Assemble plates: spoon rice and beans on each plate. Place a portion of the mixed steak and chicken fajitas with sautéed peppers and onions alongside. Serve warm tortillas, shredded cheese, sour cream, guacamole, chopped cilantro and lime wedges for guests to build their own fajitas. Suggested portions per serving: about 1/3 to 1/2 cup rice, 1/3 cup beans, 3–4 oz combined protein and a few tortillas.

Optional finishing: offer extra lime wedges and hot sauce. Leftovers keep refrigerated up to 3 days; reheat proteins and vegetables together in a skillet over medium until warmed through.