The Chef

Restaurants

Meals

Drinks

Restaurants›Mariachis de Jalisco›Mix Hot Plate Recipe

Mix Hot Plate Recipe

Name: Mariachis de Jaliscos Mix Hot Plate Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breast; 1 lb flank or skirt steak; 12 pieces large raw shrimp (peeled, deveined, tails optional); 4 tbs olive oil (for marinade); 3 tbs fresh lime juice; 3 cloves garlic (minced); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 1 large green bell pepper; 1 large red bell pepper; 1 large yellow bell pepper; 1 large large yellow onion; 2 medium roma tomatoes; 2 tbs vegetable oil (for cooking); 1 tbs butter; 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 cup shredded cheddar or Mexican blend cheese; 0.5 cup sour cream; 2 cups charro beans (canned or prepared); 2 cups Mexican-style rice (cooked); 2 cups mixed salad greens; 0.75 cup pico de gallo; 2 tbs fresh cilantro (chopped); 4 pieces lime wedges; 6 pieces flour tortillas (8-inch)

Inspired by Mariachis de Jalisco

Time1h 5m

Serves3

Chicken fajita, beef fajita & shrimp grilled with bell peppers, onions & tomatoes. Served with cheese, sour cream, charro beans, rice, salad pico de gallo.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein & Marinade

1 lb boneless skinless chicken breast

1 lb flank or skirt steak

12 pieces large raw shrimp (peeled, deveined, tails optional)

4 tbs olive oil (for marinade)

3 tbs Fresh lime juice

3 cloves Garlic (minced)

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1 tsp black pepper

Vegetables & Fajita Mix

1 large green bell pepper

1 large Red bell pepper

1 large yellow bell pepper

1 large large yellow onion

2 medium roma tomatoes

2 tbs vegetable oil (for cooking)

1 tbs Butter

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Sides & Garnishes

1 cup shredded cheddar or Mexican blend cheese

1/2 cup Sour cream

2 cups charro beans (canned or prepared)

2 cups Mexican-style rice (cooked)

2 cups mixed salad greens

3/4 cup Pico de gallo

2 tbs fresh cilantro (chopped)

4 pieces Lime wedges

6 pieces flour tortillas (8-inch)

Method

Protein & Marinade

Prep proteins

Slice the chicken breast into 1/4-inch thick strips against the grain. Slice the steak into 1/4-inch strips against the grain. Pat shrimp dry and, if large, butterfly or leave whole.

Make marinade

In a medium bowl whisk together 4 tbs olive oil, 3 tbs lime juice, minced garlic, chili powder, ground cumin, paprika, dried oregano, 1.5 tsp salt and 1 tsp black pepper until combined.

Marinate proteins

Divide the marinade into three portions. Place chicken in one zip-top bag or bowl and pour one-third of the marinade over it; do the same for steak and shrimp with the remaining portions (shrimp can take less time). Marinate chicken and steak at least 30 minutes and up to 2 hours in the refrigerator; marinate shrimp 15–30 minutes.

Vegetables & Fajita Mix

Slice vegetables

Core and seed the bell peppers, then slice into 1/4-inch strips. Peel and slice the onion into 1/4-inch crescents. Roughly chop the roma tomatoes into 1/2-inch chunks.

Cook vegetables

Heat a large cast-iron griddle or heavy skillet over medium-high heat until hot. Add 1 tbs vegetable oil and 1 tbs butter. Add the sliced onions and cook 2–3 minutes until starting to soften. Add bell peppers and cook, stirring, 5–7 minutes until slightly charred and softened. Add tomatoes for the last 1–2 minutes just to warm. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer vegetables to a warm platter and keep warm.

Grilling Proteins

Cook chicken

Heat the same griddle or skillet to medium-high and add 1 tbs vegetable oil. Add the marinated chicken in a single layer (work in batches if necessary). Cook 4–6 minutes, stirring occasionally, until strips are cooked through and have good sear (internal temp 165°F / 74°C). Remove to the warm platter with vegetables.

Cook steak

Add another 1 tbs oil if needed. Add the marinated steak strips in a single layer and cook 3–5 minutes for medium-rare to medium, stirring once, until browned and cooked to desired doneness (about 135–145°F). Remove to the warm platter.

Cook shrimp

Add the shrimp to the hot griddle (use remaining marinade as a light baste but discard excess). Cook shrimp 1–2 minutes per side until opaque and pink. Do not overcook. Return all proteins to the griddle briefly (30–60 seconds) with vegetables to meld flavors, then remove to serving platter.

Assembly & Sides

Warm tortillas

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes.

Heat charro beans and rice

Warm the charro beans in a small pot over medium heat until simmering, stirring occasionally. Reheat the cooked Mexican rice in a saucepan with a splash of water and cover until heated through (2–4 minutes) or microwave covered for 1–2 minutes.

Plate the hot plate

On a large hot plate or platter arrange a generous bed of mixed salad greens at one side. Pile the chicken fajita, beef fajita and shrimp atop or beside the sautéed peppers, onions and tomatoes. Place warmed rice and charro beans in separate small mounds. Add a scoop of pico de gallo, a dollop of sour cream, and sprinkle shredded cheese over part of the proteins so it melts slightly. Garnish with chopped cilantro and lime wedges. Serve tortillas on the side.

Serve

Provide forks and tortillas so diners can build fajitas or eat a composed plate. Recommend squeezing lime over the proteins and adding pico or sour cream to taste.