Ribeye Steak / Shrimp / Two Shredded Chicken Enchiladas / Tomatillo Sauce / Grilled Onions / Crema-mexicana / Cheese / Rice / Refried Beans / Hot Pepper / Guacamole Recipe

Cooking Directions

1. 1

   Prepare the Ribeye Steak

   Season the ribeye steak with salt and pepper. Grill or pan-sear over medium-high heat for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

2. 2

   Cook the Shrimp

   In a skillet, heat a tablespoon of oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper.

3. 3

   Make the Enchiladas

   Preheat the oven to 350°F (175°C). Fill corn tortillas with shredded chicken, roll them up, and place them in a baking dish. Pour tomatillo sauce over the top and sprinkle with cheese. Bake for 15-20 minutes until the cheese melts.

4. 4

   Grill Onions

   Slice the onion and grill it alongside the steak until slightly charred and tender.

5. 5

   Prepare the Rice and Refried Beans

   Cook rice according to package instructions. Warm the refried beans in a saucepan over low heat.

6. 6

   Serve

   Plate the sliced ribeye steak and shrimp next to the enchiladas. Add grilled onions, crema Mexicana, hot pepper, rice, refried beans, and guacamole on the side.