Plato Mexicano Recipe

Main Menu

1. 1

   Marinate steak

   In a bowl, whisk 2 tablespoons of olive oil, juice from 1 lime, minced garlic (5 cloves), 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Pat the flank steak dry and coat with the marinade. Let rest for 15–30 minutes to absorb flavors.

2. 2

   Prepare rice

   Rinse the rice until the water runs clear. In a pot, heat 1 tablespoon olive oil, add half of the yellow onion and the remaining 2 cloves garlic; sauté 2 minutes. Add the rice and toast 2–3 minutes. Stir in tomato sauce and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer 15–20 minutes until rice is tender. Fluff with a fork at the end.

3. 3

   Cook beans

   In a saucepan, drain and rinse black beans. Add a pinch of salt, 0.5 teaspoon cumin, and 0.25 teaspoon garlic powder. Simmer gently for 10 minutes to blend flavors.

4. 4

   Sauté vegetables

   In a skillet, heat 1 tablespoon oil. Add the red bell pepper and 0.25 piece red onion; sauté until slightly charred and tender, about 5 minutes. Stir in the corn kernels and cook 2–3 minutes more. Season with a pinch of salt.

5. 5

   Make guacamole

   Mash the avocado in a bowl. Add juice from 1 lime, chopped cilantro, and a pinch of salt. Mix until creamy and season to taste.

6. 6

   Make pico de gallo

   Chop tomatoes and the remaining 0.25 piece red onion; finely dice jalapeño (remove seeds for milder heat). Mix with chopped cilantro, a squeeze of lime, and salt to taste.

7. 7

   Grill steak

   Preheat a grill or grill pan. Remove steak from marinade, pat dry, and grill to desired doneness (about 3–4 minutes per side for medium-rare). Let rest 5 minutes, then slice thinly against the grain.

8. 8

   Warm tortillas

   Warm tortillas on the grill or in a dry skillet for about 20–30 seconds per side until pliable.

9. 9

   Assemble plates

   On each plate, place a bed of rice, top with beans, add steak slices, and roasted vegetables. Add a scoop of pico de gallo, then a dollop of guacamole. Garnish with shredded cheese and cilantro. Serve with lime wedges on the side.