The Sampler Recipe
One each of a 6” pork burrito, cheese enchilada, pork tamale, deep-fried beef taco, and a beef and bean tostada. Served with beans and rice
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Ingredients
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Pork Burrito
Cheese Enchilada
Pork Tamale
Deep-Fried Beef Taco
Beef and Bean Tostada
Beans and Rice
Method
Pork Burrito
- 1
Prepare the Pork
In a slow cooker, season the pork shoulder with cumin and salt. Cook on low for 6-8 hours until tender.
- 2
Assemble the Burrito
Once the pork is ready, shred it and warm the tortillas. Spread refried beans, shredded pork, and salsa on each tortilla, top with cheese, roll up, and set aside.
Cheese Enchilada
- 3
Prepare the Enchiladas
Preheat the oven to 350°F (175°C). In a baking dish, place a layer of enchilada sauce. Fill each corn tortilla with cheese, roll them up, and place in the dish. Pour additional enchilada sauce on top and sprinkle with cheese.
- 4
Bake
Bake in the oven for 20 minutes. Serve with a dollop of sour cream.
Pork Tamale
- 5
Prepare the Tamale Dough
In a bowl, mix masa harina, baking powder, and salt. Gradually add warm water until a dough forms.
- 6
Assemble the Tamales
Soak corn husks in warm water. Spread masa dough on the husks, add pork filling, fold, and tie with a strip of husk. Steam for 1 hour.
Deep-Fried Beef Taco
- 7
Cook the Beef
In a skillet, cook ground beef over medium heat with taco seasoning until browned.
- 8
Assemble and Fry Tacos
Fill taco shells with cooked beef, shredded lettuce, diced tomatoes, and cheese. Deep fry until golden brown.
Beef and Bean Tostada
- 9
Prepare the Filling
In a skillet, cook ground beef until browned. Mix with refried beans.
- 10
Assemble the Tostadas
Spread the beef and bean mixture on tostada shells. Top with shredded lettuce, diced tomatoes, and cheese.
Beans and Rice
- 11
Prepare the Beans and Rice
In a saucepan, combine cooked rice, refried beans, and salt. Heat until warmed through, then stir in cilantro.