Jalisco Supreme Recipe

Marinate

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, cumin, chili powder, salt and pepper. Divide marinade and toss with sliced steak and sliced chicken separately. Let marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs oil and a little butter. Sear the steak strips in a single layer (do not overcrowd), 2–3 minutes per side until browned and medium-rare to medium. Remove and tent with foil. Add another splash of oil if needed and sear the chicken strips 4–6 minutes until cooked through. Remove.

In the same pan reduce heat to medium-high, add sliced onions and bell peppers with a pinch of salt; sauté 5–7 minutes until softened and slightly charred. Return beef and chicken to the pan and toss to combine and heat through, adjust seasoning with salt and pepper. Keep warm until serving with warmed tortillas.

Warm the tostada shell in a 350°F (180°C) oven for 5 minutes or heat briefly in a skillet. Warm the refried beans in a small saucepan until hot; spread 1 cup (or the appropriate portion) of refried beans onto the crisp tostada shell to form a base layer.

Top the bean layer with shredded lettuce, diced tomato, crumbled queso fresco and a drizzle of sour cream or crema. Serve immediately so the shell stays crisp.

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tbs oil over medium heat. Add chopped onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent.

Add the rinsed rice and toast, stirring, 2–3 minutes until lightly translucent. Stir in tomato sauce, chicken broth and salt. Bring to a simmer, cover, reduce heat to low and cook undisturbed 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

In a medium pot or deep skillet cook chopped bacon over medium heat until crisp. Remove most of the bacon fat, leaving about 1 tbs in the pan. Add chopped onion, minced garlic and chopped jalapeño; sauté 3–4 minutes until softened.

Stir in diced tomato and cooked pinto beans. Add chicken broth (or bean liquid) and bring to a gentle simmer. Cook 8–10 minutes, mashing a few beans with the back of a spoon to thicken. Stir in chopped cilantro and crumbled bacon, season with salt and pepper to taste. Keep warm.

If using a store-bought steamed tamale, steam or reheat according to package directions until hot (typically 15–20 minutes in a steamer basket). Alternatively, wrap in damp paper towel and microwave 1–2 minutes until heated through. Keep wrapped to stay warm.

Halve and pit the avocados and scoop flesh into a bowl. Mash coarsely with a fork. Stir in lime juice, finely chopped red onion, chopped cilantro, minced jalapeño and salt. Taste and adjust lime or salt. Keep covered with plastic wrap touching the surface to prevent browning.

Divide the rice onto plates, spoon a portion of charro beans beside it, place the warmed pork tamale on the plate, and add the crispy bean tostada. Serve a generous portion of beef and chicken fajitas with warm tortillas on the side. Add a scoop of guacamole and garnish with lime wedges and sliced jalapeños. Serve immediately.