La Botana Plate Recipe

Marinate shrimp

In a bowl combine 1.5 tbs olive oil, 2 tsp minced garlic, 1 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add the 16 peeled and deveined shrimp and toss to coat. Marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Cook shrimp

Heat a 10-inch skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and slightly charred. Remove shrimp to a plate and keep warm.

Heat 1 tbs vegetable oil in the same or a separate skillet over medium-high heat. Add 10 oz sliced chorizo or kielbasa and sauté, turning occasionally, until browned and cooked through, about 5–6 minutes. Transfer to a paper towel-lined plate to drain and keep warm.

Marinate beef

Slice the 12 oz flank or skirt steak across the grain into 1/4-inch strips. In a bowl combine 2 tbsp lime juice, 1 tbsp orange juice, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the beef strips, toss to coat, and marinate 20–30 minutes refrigerated (can be done while preparing other components).

Cook beef and onions

Heat 1 tbs vegetable oil in a heavy skillet or cast-iron pan over high heat until shimmering. Add the marinated beef in a single layer (do not overcrowd; cook in two batches if necessary) and sear 1–2 minutes per side until browned but still juicy. Remove beef and keep warm. In the same pan add the thinly sliced small yellow onion and sauté 3–4 minutes until softened and browned at edges. Return beef to the pan briefly and toss with onions to combine, then remove to a warm plate.

Melt 1 tbs butter in a clean skillet over medium heat. Lay one large flour tortilla in the skillet, sprinkle about 3/4 cup shredded cheese evenly over half the tortilla, fold the other half over, and press gently with a spatula. Cook 2–3 minutes per side until golden brown and cheese is melted. Repeat with second tortilla (use remaining cheese). Cut each quesadilla into 6 wedges and keep warm.

Heat 1 tbs vegetable oil in a small skillet over medium-high heat. Add 6 whole jalapeños or serranos and sear, turning occasionally, until blistered and skins are charred in spots, about 6–8 minutes. Transfer to a bowl, sprinkle with 1/4 tsp salt, and gently crush each with the back of a spoon to break the skin (this lets the oil and smoke flavor infuse). Keep warm.

In a small heavy-bottomed skillet over medium heat melt 1 tbs butter. If using, add 2 oz cooked crumbled chorizo and warm 30–45 seconds. Add 1 cup shredded Mexican melting cheese and stir gently until melted and smooth, 2–3 minutes. If desired, place skillet momentarily under a hot broiler or use a culinary torch to brown and bubble the top (watch carefully). Garnish with 1 tsp chopped cilantro and serve immediately.

Halve and pit the 2 avocados, scoop into a bowl and mash to desired texture. Stir in 1 tbsp lime juice, 2 tbsp finely chopped red onion, 1/2 minced jalapeño, 1 tbsp chopped cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep chilled until serving.

Arrange components on a large platter: place warm shrimp, sausage rounds, marinated beef fajita with onions, and quesadilla wedges in separate clusters. Add the blistered chile toreados to one side. Place the small skillet or ramekin of queso flameado and a bowl of guacamole on the platter. Garnish with lime wedges, remaining cilantro leaves and optional pickled red onions. Serve immediately so the queso is hot and the components retain their texture.

Suggested serving method: provide small forks and tortilla chips or warmed tortillas so guests can build bites combining shrimp, beef, sausage, melted queso and guacamole.