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; 4 pickled jalapeno peppers, sliced (optional); 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

Mexican Botana Platter might be just the main course you are searching for. One portion of this dish contains about 42g of protein, 54g of fat, and a total of 797 calories. This recipe serves 12. Head to the store and pick up salt, bell pepper, corn tortillas, 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. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

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 4

pickled jalapeno peppers, sliced (optional)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

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.