El Presidente Recipe

Name: K-Macho's Mexican Grill and Cantinas El Presidente Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 6 pieces Corn Tortillas; 2 cups Pulled Chicken; 1 cup Pico de Gallo; 1 cup Cheddar Cheese; 1 cup Green Enchilada Sauce; 1 pound Flank Steak; 3 pieces Taco Shells; 1 cup Sour Cream; 1 cup Shredded Lettuce; 1 cup Diced Tomatoes; 1 cup Shredded Cheese; 1 cup Guacamole; 1 cup Refried Beans; 2 cups Spanish Rice

Inspired by K-Macho's Mexican Grill and Cantina

Time1h

Serves3

One of our signature paloma enchilada and one fajita beef taco al carbon. Served with guacamole, refried beans and Spanish rice.

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Ingredients

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Enchilada

6 pieces Corn Tortillas

2 cups Pulled Chicken

1 cup Pico de gallo

1 cup Cheddar Cheese

1 cup Green Enchilada Sauce

Fajita Beef Taco

1 pound Flank Steak

3 pieces Taco Shells

1 cup Sour cream

1 cup Shredded Lettuce

1 cup Diced Tomatoes

1 cup Shredded cheese

Sides

1 cup Guacamole

1 cup Refried beans

2 cups Spanish Rice

Method

Enchilada

Prepare the Enchiladas

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of green enchilada sauce on the bottom. Take a corn tortilla, fill it with pulled chicken and pico de gallo, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Top the Enchiladas

Once all the tortillas are in the dish, pour the remaining green enchilada sauce over the top. Sprinkle cheddar cheese over the sauce. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Fajita Beef Taco

Cook the Flank Steak

Season the flank steak with salt, pepper, and any desired spices. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches desired doneness. Allow it to rest for 5 minutes, then slice thinly against the grain.

Assemble the Tacos

Take a taco shell and fill it with sliced flank steak. Top with shredded lettuce, diced tomatoes, sour cream, and shredded cheese. Repeat for remaining taco shells.

Sides

Prepare the Sides

In a small saucepan, heat the refried beans over low heat until warmed through. Prepare Spanish rice according to package instructions. Serve the guacamole in a small bowl.