Guadalajara Plate Recipe

Marinate steak

Pat the steak dry. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Rub marinade over both sides of the steak and let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Prep vegetables

While the steak marinates, halve and thinly slice the yellow onion and thinly slice the red and green bell peppers. Quarter the roma tomatoes and set aside. Chop 2 tbs cilantro for garnish and warm the tortillas (in a dry skillet, wrapped in foil in a low oven, or microwave briefly).

Cook steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs vegetable oil and swirl. Sear the steak 3–4 minutes per side for medium-rare (adjust to desired doneness), creating a good crust. Remove steak to a cutting board and let rest 8–10 minutes.

Sauté vegetables

In the same hot pan, add the sliced onion and bell peppers. Cook over medium-high heat 5–7 minutes, stirring occasionally, until softened and slightly charred. Add the quartered tomatoes in the last 2 minutes just to warm them through and release a little juice. Season vegetables with a pinch of salt and the reserved chopped cilantro.

Slice steak and assemble

Slice the rested steak thinly across the grain. Return slices to the pan with the vegetables for 1 minute to mingle flavors if desired. Serve steak and vegetables on warm tortillas with extra cilantro and lime wedges for squeezing.

Halve and pit the avocados. Scoop flesh into a bowl and use a fork to mash to a chunky consistency. Add halved cherry tomatoes, finely diced red onion, chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Fold in finely chopped jalapeño if using. Taste and adjust seasoning. Keep chilled until serving.

Cook base

In a medium saucepan over medium heat, cook diced bacon until fat renders and bacon is crisp, about 5 minutes. Add 1/2 chopped yellow onion and 1 minced garlic clove and sauté until translucent and fragrant, about 2–3 minutes.

Add beans and simmer

Add the diced tomato, 2 cups cooked pinto beans, 1/2 cup chicken broth, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors. If mixture is too thick, add a little more broth. Stir in 1 tbs chopped cilantro just before serving.

Rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan, heat 1 tbs oil over medium heat, add 1 minced garlic clove and toast briefly (20–30 seconds). Add drained rice and stir to coat, toasting 1–2 minutes. Add 2 cups chicken broth, 1/4 cup tomato sauce, 1/2 tsp salt and bay leaf if using. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Plate warm tortillas with sliced beef fajita and sautéed vegetables. Serve guacamole salad on the side, a scoop of charro beans and a portion of tomato rice. Garnish with lime wedges and optional salsa. Serve immediately while steak and tortillas are warm.