Ribs & Combination Fajitas Recipe

Prep and dry rub

Preheat oven to 300°F (150°C). Remove membrane from back of ribs if present. Pat ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub olive oil over ribs, then evenly coat both sides with the dry rub mixture. Let sit at room temperature for 15 minutes or refrigerate up to overnight.

Slow-bake

Place ribs bone-side down on a rimmed baking sheet lined with foil. Cover tightly with foil and bake in preheated oven for 2 to 2 1/2 hours, until meat is tender and pulling back from the bones.

Sauce and finish

Remove ribs from oven and discard top foil. Brush both sides with apple cider vinegar and then a generous coating of barbecue sauce. Increase oven to 425°F (220°C). Return ribs uncovered and bake 10–12 minutes until sauce is glossy and slightly caramelized. Let rest 5 minutes, then slice between bones into portions.

Marinate proteins

In a bowl combine lime juice, soy sauce, 1 tablespoon vegetable oil, cumin, chili powder, minced garlic, salt and black pepper. Divide marinade: toss sliced flank steak in half the mixture and the sliced chicken thighs in the other half. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook vegetables

Heat a large cast-iron skillet or heavy pan over high heat until hot. Add remaining 1 tablespoon vegetable oil. Add sliced onions and bell peppers and sauté, stirring occasionally, until edges are charred and softened, about 6–8 minutes. Season with a pinch of salt. Transfer veg to a plate and keep warm.

Cook proteins

Wipe skillet if it has excessive char, return to high heat. Working in batches, add steak slices in a single layer and sear 1–2 minutes per side for medium, until browned. Remove and keep warm. Add chicken slices and cook 3–5 minutes, stirring, until cooked through and slightly charred. Return steak and vegetables to skillet, toss to combine and heat through for 1 minute.

Warm tortillas & serve

Warm flour tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes. Place sliced meats and peppers on a platter. Garnish with chopped cilantro and lime wedges. Serve immediately so diners assemble fajitas at the table.

Grill corn

Preheat a grill or grill pan to medium-high. Brush corn with melted butter and season lightly with salt. Grill corn, turning occasionally, until charred in spots and cooked through, about 10–12 minutes.

Dress corn

While corn is hot, brush each ear with a thin layer of the mayonnaise and sour cream mixture (mix mayo and sour cream together). Sprinkle crumbled cotija cheese over each ear, dust with chili powder and squeeze lime wedge over top. Serve warm.

Prep potatoes

Rinse potato wedges and pat dry thoroughly. Toss wedges with salt and smoked paprika to coat.

Fry potatoes

In a heavy skillet or Dutch oven heat vegetable oil to 350°F (175°C). Fry potatoes in batches until golden brown and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt.

Make bacon-queso sauce

In a separate medium skillet cook diced bacon over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towel, reserving 1 tablespoon of bacon fat in the pan. Add chopped onion to the hot bacon fat and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds. Reduce heat to low and stir in evaporated milk, cream cheese and shredded cheese until melted and smooth, about 3–4 minutes. If sauce is too thick, add up to 2 tablespoons additional milk to reach desired consistency. Stir in cooked bacon, black pepper and chopped parsley if using.

Toss potatoes in sauce

Place fried potato wedges in a large bowl. Pour most of the bacon-queso sauce over the potatoes and toss gently to coat, reserving a little sauce for drizzling at the table. Transfer to a serving platter and garnish with additional chopped parsley.

Arrange sliced ribs, combination fajita meats and peppers, elotes and papas bravas on a large platter or family-style on separate dishes. Provide warm tortillas, pickled jalapeños, extra sour cream or crema and lime wedges for guests to assemble fajitas. Serve immediately while everything is hot.