Puebla Azteca Recipe
Cheese chile relleno, chicken enchilada, crispy empanada stuffed with ground beef.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chile Rellenos
Roast the poblano peppers over an open flame until charred. Place them in a plastic bag to steam for 10 minutes. Peel off the skin and carefully remove the seeds. Stuff each pepper with Monterey Jack cheese and set aside.
- 2
Prepare the Enchiladas
In a skillet, heat a tablespoon of oil and sauté the chopped onion and minced garlic until translucent. Add the shredded chicken, cumin, chili powder, salt, and pepper. Mix well. Warm the corn tortillas, fill each with the chicken mixture, roll them up, and place them in a baking dish.
- 3
Prepare the Empanadas
In a skillet, brown the ground beef with onions, garlic, cumin, salt, and pepper. Set aside to cool. Prepare the empanada dough by mixing flour, eggs, and a pinch of salt. Roll out the dough and cut into circles. Place a spoonful of the beef mixture in the center, fold, and seal the edges.
- 4
Cook the Dishes
Heat vegetable oil in a deep pan. Fry the stuffed poblano peppers until golden brown. Fry the empanadas until crispy. Bake the enchiladas at 350°F (175°C) for 20 minutes until heated through.
- 5
Serve
Serve the chile relleno, enchiladas, and empanadas together on a plate. Enjoy with your favorite salsa or toppings.