Mexican Botana Platter

Name: Mexican Botana Platter
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 454 grams package shredded American cheese; 4 avocados - peeled, pitted, and mashed; 907 grams beef skirt steak; 907 grams boneless chicken thighs; 0 bunches cilantro, chopped; 237 milliliters corn oil; 24 corn tortillas; 3 teaspoons garlic powder, divided; 1 medium green bell pepper, chopped; 12 servings lemon pepper to taste; 1 medium onion, chopped; 473 milliliters refried beans; 12 servings salt to taste; 2 teaspoons fajita seasoning; 340 grams sour cream; 2 larges tomatoes, chopped

The recipe Mexican Botana Platter is ready in approximately 1 hour and 20 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This main course has 796 calories, 41g of protein, and 54g of fat per serving. This recipe serves 12. Head to the store and pick up cilantro, garlic powder, beef skirt steak, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder.

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Dry Seasoning Rub

Garlic Powder

Whole Chicken

Beef

Cut beef and chicken into 1-inch strips, and set aside.

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Whole Chicken

Beef

In a saucepan, warm refried beans over medium-low heat.

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Refried Beans

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Sauce Pan

Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.

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Garlic Powder

Lemon Pepper

Avocado

Salt

Heat corn oil in a deep skillet over medium-high heat.

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Corn Oil

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Frying Pan

Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla.

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Tortilla

Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried.

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Tortilla

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Frying Pan

Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.

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Tortilla

Cooking Oil

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Paper Towels

Frying Pan

Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.

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Bell Pepper

Cilantro

Whole Chicken

Onion

Beef

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Frying Pan

Layer the tortilla pieces along the bottom of a large baking dish.

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Tortilla

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Baking Pan

Spread refried beans evenly over tortilla pieces.

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Refried Beans

Tortilla

Spread

Sprinkle cheese over beans, then spread meat mixture evenly on top.

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Cheese

Spread

Beans

Meat

Bake in preheated oven until cheese and beans are bubbly, about 20 minutes.

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Cheese

Beans

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Oven

Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top.

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Sour Cream

Guacamole

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Oven

Sprinkle tomatoes and jalapenos on top.

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Jalapeno Pepper

Tomato

Equipment

Ingredients

Servings:

454grams

package shredded American cheese 4

avocados - peeled, pitted, and mashed 907grams

beef skirt steak 907grams

boneless chicken thighs 0bunches

cilantro, chopped 237milliliters

corn oil 24

corn tortillas 3teaspoons

garlic powder, divided 1medium

green bell pepper, chopped 12servings

lemon pepper to taste 1medium

onion, chopped 473milliliters

refried beans 12servings

salt to taste 2teaspoons

fajita seasoning 340grams

sour cream 2larges

tomatoes, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.