Number 1 (verde) Recipe

Preparation Steps

1. 1

   Prepare the Chile Rellenos

   Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a plastic bag to steam for 10 minutes, then peel the skins off. Cut a slit in each pepper and remove the seeds. Stuff with a mixture of cream cheese and spices, then dip in cornstarch and fry in olive oil until golden brown.

2. 2

   Make the Beef Flauta

   In a skillet, cook the ground beef with garlic, cumin, salt, and pepper until browned. Roll the mixture in a corn tortilla and secure with toothpicks. Fry in olive oil until crispy.

3. 3

   Prepare the Rolled Enchilada

   Soften the corn tortillas in a skillet. Fill with shredded beef and roll them up. Place in a baking dish and cover with green enchilada sauce. Bake at 350°F (175°C) for 15-20 minutes.

4. 4

   Make the Green Chile con Carne

   In a pot, combine cooked potatoes, black beans, and green enchilada sauce. Simmer for 10-15 minutes until heated through.

5. 5

   Assemble the Dish

   On a plate, serve one rolled enchilada, one chile relleno, and one beef flauta alongside a portion of green chile con carne, beans, and rice.