Mexican Plate Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9x6-inch baking dish or similar.

Soften tortillas

Heat a skillet over medium heat and add 1 tablespoon vegetable oil. Quickly fry each corn tortilla 10–15 seconds per side until pliable but not crispy. Keep warm wrapped in a towel while assembling.

Assemble enchiladas

Spoon about 2 to 3 tablespoons of enchilada sauce into the bottom of the prepared baking dish. Place about 3 tortillas at a time on a work surface, divide the shredded cheese between the tortillas (approximately 1 cup cheese per enchilada roll; you can add a little chopped onion mixed with cheese if desired). Roll each tortilla tightly and place seam-side down in the dish. Repeat until you have two cheese-filled enchiladas in the dish (reserve remaining tortillas for another use or serve extra if you prefer).

Top and bake

Pour remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure edges are covered so they don’t dry out. Sprinkle remaining shredded cheese evenly on top. Bake uncovered for 15–18 minutes until cheese is melted and sauce is bubbly. Remove from oven and garnish with chopped cilantro, a little chopped onion, or a dollop of sour cream if desired.

Marinate and cook steak

Toss the thinly sliced steak with fajita seasoning, 1/2 tablespoon olive oil, and 1/8 tsp salt. Let sit at room temperature for 10 minutes while you prepare vegetables.

Cook peppers and onions

Heat a large skillet or cast-iron pan over high heat. Add remaining 1/2 tablespoon olive oil. Add sliced peppers and sliced onion, season with a pinch of salt, and sauté, stirring often, until softened and charred at the edges, about 4–5 minutes. Remove vegetables to a bowl and keep warm.

Sear steak

Add the seasoned steak to the hot pan in a single layer and sear 1–2 minutes per side until browned and cooked to medium-rare/medium depending on thickness. Return vegetables to the pan for 30 seconds just to reheat and mix with steak. Squeeze lime over the mixture and toss with chopped cilantro.

Assemble taco

Warm the flour tortilla briefly in a dry skillet or microwave for 10 seconds. Place a portion of the steak and peppers onto the tortilla (about 3 oz steak + 2–3 tbsp peppers/onions). Top with a little chopped cilantro and a lime wedge on the side. Serve immediately.

Sauté aromatics & toast rice

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1/2 teaspoon minced garlic; sauté until translucent, about 2 minutes. Add the rice and stir to coat and lightly toast for 1–2 minutes.

Simmer

Stir in tomato paste until evenly distributed. Add 2 cups broth and 1/2 teaspoon salt, bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Cook aromatics

Heat 1 tablespoon lard or vegetable oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and 1/2 teaspoon minced garlic; sauté until soft and fragrant, about 3 minutes.

Mash and season

Add the drained and rinsed pinto beans to the skillet along with 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Stir and cook 2 minutes. Using a potato masher or fork, mash beans to your desired consistency, adding 1–2 tablespoons of reserved bean liquid or water if needed to loosen. Cook another 2–3 minutes, stirring, until creamy and heated through. Taste and adjust salt.

Finish

Transfer beans to a serving ramekin and sprinkle with 1/4 cup shredded cheddar if desired; the heat will melt the cheese. Keep warm until plating.

Plate two cheese enchiladas beside a portion of rice (about 1/2 cup) and a serving of refried beans (about 1/2 cup). Add the steak fajita taco on the plate. Garnish with sour cream, pickled jalapeños, extra cilantro, and a lime wedge. Serve immediately while hot.