Palapas Mexican Restaurant Recipes

MEXICAN BOTANA PLATTER

Mexican Botana Platter image

Growing up at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.

Provided by RHONDA35

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 12

Number Of Ingredients 17

Ingredients

2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 ½ teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
⅓ bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
In a saucepan, warm refried beans over medium-low heat.
Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per 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. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

Nutrition Facts : Calories 670.6 calories, Carbohydrate 41.5 g, Cholesterol 119.5 mg, Fat 39.8 g, Fiber 11 g, Protein 39.8 g, SaturatedFat 15.9 g, Sodium 958.4 mg, Sugar 3 g

MEXICAN PALAPA SNACKS

Mexican Palapa Snacks image

Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!

Provided by Galley Wench

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 large jicama, peeled and cut in julienne slices
1 large seedless cucumber, sliced
3 -4 key limes
1 tablespoon sea salt
4 -5 sprigs cilantro

Steps:

Arrange jicama and cucumbers on serving dish.
Squeeze limes over dish.
Sprinkle with sea salt.
Garnish with lime slices and cilantro.

Nutrition Facts : Calories 140.9, Fat 0.5, SaturatedFat 0.1, Sodium 1759.6, Carbohydrate 34.6, Fiber 16.6, Sugar 7.5, Protein 3

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