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Restaurants›Mariachis de Jalisco›Texas Plate Recipe

Texas Plate Recipe

Name: Mariachis de Jaliscos Texas Plate Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 each all-purpose flour tortillas (8-8.5"); 1 cups shredded cheddar cheese; 0.5 cups shredded Monterey Jack cheese; 0.25 cups yellow onion, finely chopped; 2 tsp vegetable oil (for warming tortillas); 0.25 tsp salt; 0.125 tsp black pepper; 1 cups enchilada sauce (red); 1 tbsp fresh cilantro, chopped (optional garnish); 10 oz stew beef or chuck, cut into 1-inch cubes; 1 tbsp vegetable oil; 0.5 cups onion, chopped; 1 clove garlic, minced; 2 tbsp mild diced green chiles (optional); 0.25 cups tomato sauce; 0.5 cups beef broth; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp all-purpose flour (for light coating); 1 tbsp fresh cilantro, chopped (optional); 0.5 cups long-grain white rice, uncooked; 0.75 cups water; 0.125 tsp salt; 0.5 cups refried beans (canned); 1 tsp butter or lard (to heat beans); 1 each ripe avocado; 1 tsp lime juice (fresh)

Inspired by Mariachis de Jalisco

Time50m

Serves1

2 cheese enchiladas with a side of guisada. Served with rice, refried beans & guacamole.

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Ingredients

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Enchiladas (2 Cheese Enchiladas)

2 each all-purpose flour tortillas (8-8.5")

1 cups shredded cheddar cheese

1/2 cups shredded Monterey Jack cheese

1/4 cups yellow onion, finely chopped

2 tsp vegetable oil (for warming tortillas)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 cups enchilada sauce (red)

1 tbsp fresh cilantro, chopped (optional garnish)

Guisada (Beef Stew Filling) - side

10 oz stew beef or chuck, cut into 1-inch cubes

1 tbsp Tuscany sunflower oil

1/2 cups onion, chopped

1 clove Garlic, minced

2 tbsp mild diced green chiles (optional)

1/4 cups Tomato sauce

1/2 cups beef broth

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/4 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp all-purpose flour (for light coating)

1 tbsp fresh cilantro, chopped (optional)

Sides: Rice, Refried Beans & Guacamole

1/2 cups long-grain white rice, uncooked

3/4 cups water

1/8 tsp Celtic sea salt

1/2 cups refried beans (canned)

1 tsp butter or lard (to heat beans)

1 each ripe avocado

1 tsp lime juice (fresh)

1 tbsp tomato, seeded and finely chopped

1 tsp red onion, minced

1/4 tsp Celtic sea salt

0.063 tsp black pepper

Assembly & Garnish

1 tbsp sour cream (optional)

1 tbsp crumbled cotija or queso fresco (optional)

Method

Guisada (Beef Stew Filling) - side

Brown and simmer the beef

Toss the cubed beef with 1 tablespoon flour and a pinch of salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the beef in a single layer and brown on all sides, about 4–6 minutes. Remove any excess fat if needed.

Sauté aromatics

Reduce heat to medium. Add 1/2 cup chopped onion to the skillet and sauté with the beef for 2–3 minutes until softened. Add 1 minced garlic clove and 2 tablespoons diced green chiles (if using) and cook 30 seconds until fragrant.

Build the sauce and simmer

Stir in 1/4 cup tomato sauce, 1/2 cup beef broth, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, cover, and cook 15–20 minutes until beef is tender and sauce is slightly thickened. Uncover and simmer an extra 2–3 minutes to reduce if needed. Taste and adjust seasoning. Stir in 1 tablespoon chopped cilantro just before serving.

Rice

Rinse 1/2 cup rice under cold water until water runs clear. In a small saucepan bring 3/4 cup water and 1/8 teaspoon salt to a boil. Add the rice, stir once, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Refried Beans

Heat 1 teaspoon butter or lard in a small saucepan over medium heat. Add 1/2 cup canned refried beans and stir until warmed through, 3–5 minutes. If too thick, add 1–2 tablespoons water or broth to reach desired consistency. Taste and add a pinch of salt if needed.

Guacamole

Halve and pit 1 ripe avocado, scoop flesh into a bowl and mash lightly with a fork. Stir in 1 teaspoon fresh lime juice, 1 tablespoon seeded finely chopped tomato, 1 teaspoon minced red onion, 1/4 teaspoon salt and a pinch (1/16 tsp) black pepper. Adjust lime and salt to taste. Keep slightly chunky.

Cheese Enchiladas

Prepare enchilada components

Preheat oven to 350°F (175°C). Pour about 1/4 cup of the enchilada sauce into the bottom of a small baking dish and spread to coat. Combine 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack in a bowl. Warm tortillas for pliability: heat a skillet over medium, brush each tortilla lightly with 1 teaspoon vegetable oil and warm 20–30 seconds per side until soft but not crisp.

Assemble enchiladas

Place one warmed tortilla on a flat surface. Spoon about 3/4 of the cheese mixture (approx. 3/4 cup) across the center, sprinkle a little of the 1/4 cup chopped onion, and season with a pinch of salt and pepper. Roll tortilla tightly and place seam-side down in the prepared dish. Repeat with second tortilla and remaining cheese. Pour remaining enchilada sauce evenly over the two enchiladas, covering them. Sprinkle a tablespoon of extra cheese on top if desired.

Bake and finish

Bake uncovered in the preheated oven 12–15 minutes until cheese is melted and sauce is bubbling. Remove and let rest 2 minutes. Garnish with chopped cilantro, crumbled cotija or a dollop of sour cream if using.

Assembly (Texas Plate)

On a plate, place the two cheese enchiladas towards one side. Spoon the guisada (about 1/2 cup) next to the enchiladas. Add 1/2 cup rice and 1/2 cup warmed refried beans to the plate in their own sections. Serve with 2–3 tablespoons guacamole alongside. Garnish enchiladas with cilantro and optional cotija and sour cream. Serve immediately.