Mexican Gumbo

If you like Mexican food you MUST try this! Instead of using French bread to dip in the sauce you use tortillas!
Michael uses the tortilla to wrap the meats inside of it like a fajita and then dips in the sauce. Either way, it's divine!

Mexican food has always been one of my favorite cuisines. Recently though, I haven't enjoyed it as much because it is rich and heavy, leaving me with a feeling of gross fullness. This is why I enjoy homemade Mexican dishes, I can control the amount of rich ingredients I add.

This is a dish that my sister Claire and I duplicated from our favorite Mexican restaurant in Tuscaloosa, Jalapeños.

This is an easy dish to prepare and great for serving several guests.

Mexican Gumbo

¾ lb chicken tenders cut to bite size pieces
¾ lb fajita steak cut to bite size strips
½ lb small shrimp with tail
8 oz beef broth
3 beef bouillon cubes
1 small white onion, thinly diced
4 lg tomatoes, diced
1 bunch cilantro, chopped finely
4 tbs EVOO
1 16oz pkg Gordos Hot Cheese Dip
1 tbs ground cumin
1 avocado, diced
12 corn or flour tortillas cut into bite size pieces if desired

Place oil in large skillet on high. Season meats with cumin. Brown chicken until almost cooked through, add steak and brown until almost cooked through. Turn heat to medium and add broth, shrimp and bouillon cubes. Do not bring to a boil but allow to simmer for up to an hour.
Mix tomatoes, onions and cilantro in a separate bowl.
Just before serving, heat Gordos Cheese Dip in microwave so it will easily pour into skillet. Top gumbo with pico de gallo and avacodo and pepper.

Serve with tortillas.