Plato 3 Recipe

Prepare the meat

If using skirt steak: trim excess fat and slice across the grain into 1- to 2-inch strips. If using chicken thighs: pat dry and trim any excess fat. If using pork shoulder: slice thinly. Place chosen meat in a bowl.

Marinade

Add 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper to the meat. Toss to coat thoroughly. Let marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours (longer will deepen flavor).

Cook

Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil if pan is dry. For steak: sear strips 2–3 minutes per side for medium-rare to medium depending on thickness. For chicken: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For pork: cook 3–5 minutes per side until cooked through and nicely browned. Remove meat to a cutting board, rest 5 minutes, then slice thinly (if not already sliced). Keep warm.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely diced onion and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add rinsed rice and stir to coat with oil and onion for 1 minute. Pour in 2 cups vegetable broth, add 1/2 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes. Fluff with fork and stir in 2 tbs chopped cilantro if using.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely diced onion and sauté 2–3 minutes until softened.

Add 1 cup drained and rinsed black beans, 1/2 tsp cumin and 1/4 tsp salt. Stir to combine and cook 3–5 minutes until beans are heated through. For a creamier texture, lightly mash about half the beans with the back of a spoon. Stir in 1 tsp lime juice and 1 tbs chopped cilantro. Keep warm.

Combine 2 diced roma tomatoes, 1/4 cup finely diced onion, 1/2 seeded and finely chopped jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and taste, adjust salt or lime as needed. Let sit 5–10 minutes for flavors to meld.

Warm 8 tortillas by heating a dry skillet over medium-high heat and warming each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Alternatively wrap stack in foil and heat in a 350°F (175°C) oven for 10 minutes.

To assemble each Plato: place 1/4–1/3 cup cooked rice on a warmed tortilla, add 2–3 tbs warmed beans, top with 3–4 oz sliced/proportioned cooked meat, spoon 2–3 tbs fresh salsa, sprinkle with chopped cilantro, optional queso fresco and sliced radishes. Serve with lime wedges and avocado slices on the side. Add hot sauce to taste.

Divide prepared components into 4 portions (serves 4). Keep rice and beans warm in covered containers. If preparing ahead, store salsa chilled and warm meat briefly before serving. Leftovers: keep components separate in airtight containers for up to 3 days.