Mexican Basket Recipe

Make the roux

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 30 seconds until lightly fragrant.

Slowly whisk in milk and cream until smooth. Bring to a gentle simmer, stirring frequently so it does not scorch.

Lower heat to low. Add shredded Monterey Jack and chopped white American cheese in batches, stirring until fully melted and smooth.

Stir in diced green chiles, chopped cilantro, salt and pepper. Keep warm on lowest heat or transfer to a small slow cooker or fondue pot to serve. Stir occasionally.

Pat steak dry. In a bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, salt and pepper. Rub mixture all over steak and let rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Heat a cast-iron skillet or grill over high heat until very hot. Sear steak 3–4 minutes per side for medium-rare (adjust time to thickness). Internal temperature target 130–135°F (54–57°C).

Remove steak and let rest 5–10 minutes. Slice thinly across the grain into bite-size strips for the basket.

Toss chicken thighs with olive oil, lime juice, chili powder, oregano, garlic powder, salt and pepper. Marinate 15–30 minutes.

Preheat a skillet or grill to medium-high. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C).

Let rest 5 minutes, then slice into strips.

In a bowl, toss shrimp with olive oil, minced chipotle, minced garlic, lime zest and salt.

Heat a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove immediately to avoid overcooking.

Heat olive oil in a small skillet over medium heat. Add finely chopped onion and sauté until translucent, about 3 minutes.

Add drained beans and cumin. Smash half the beans with the back of a spoon to create a creamy texture while leaving some whole beans. Cook 3–4 minutes until heated through. Season with salt to taste.

Heat a heavy skillet or comal over high heat until smoking. Place whole tomatoes and jalapeño on the hot surface and char, turning occasionally, until all sides are blackened and blistered, about 8–10 minutes. (Alternatively broil on high.)

Transfer charred tomatoes, jalapeño, quartered onion and garlic to a blender or food processor. Pulse until coarsely blended.

Stir in chopped cilantro, lime juice and salt. Taste and adjust seasoning. If jalapeño is very hot, remove seeds before blending or adjust to taste.

Halve and pit avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks.

Stir in lime juice, diced red onion, optional diced tomato, chopped cilantro, salt and pepper. Taste and adjust seasoning. Cover with plastic touching the surface to prevent browning until ready to serve.

Warm tortilla chips briefly in a 300°F (150°C) oven for 5 minutes if desired.

Arrange individual components in a large shallow basket or platter: place warmed cheese dip in a small bowl, guacamole in another, salsa tatemada in a bowl, beans in a small dish. Fan sliced steak, chicken and shrimp in separate sections so guests can choose.

Garnish with extra cilantro leaves and lime wedges. Serve immediately with tortilla chips and small spoons for dips.