Plato Grande Con Carne Asada, Cheese Enchilada, Rice & Beans, Flour Tortilla, Pico De Gallo & Guacamole Recipe

Preparation Steps

1. 1

   Marinate the Flank Steak

   In a bowl, combine olive oil, cumin, chili powder, salt, and black pepper. Add the flank steak, ensuring it is well coated with the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.

2. 2

   Cook the Flank Steak

   Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing against the grain.

3. 3

   Prepare the Cheese Enchiladas

   In a skillet, heat a little oil over medium heat. Warm the corn tortillas for about 30 seconds on each side. Place a small amount of shredded cheese inside each tortilla, roll them up, and place them seam side down in a baking dish. Sprinkle additional cheese on top and bake at 350°F (175°C) for about 10 minutes until the cheese is melted.

4. 4

   Heat the Rice and Beans

   In a small saucepan over medium heat, combine the cooked rice and canned black beans. Stir until heated through, about 5 minutes.

5. 5

   Assemble the Plate

   On a large plate, arrange sliced flank steak, cheese enchiladas, a serving of rice and beans, and add a side of pico de gallo and guacamole. Garnish with lime wedges for an extra burst of flavor.