Tapatio Recipe
Cheese enchilada, chile relleno, beef flauta, guacamole, sour cream, rice and beans
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the chile rellenos
Roast the poblano peppers over an open flame until charred. Place them in a bowl and cover with plastic wrap for about 10 minutes. Peel off the skin, remove the seeds, and stuff with shredded cheese. Heat olive oil in a skillet and fry the stuffed peppers until the cheese melts and the skin is crispy. Set aside.
- 2
Make the beef flautas
In a skillet, cook the ground beef with salt and pepper until browned. Fill each flour tortilla with a portion of the beef, roll tightly, and secure with toothpicks. Fry the flautas in hot oil until golden and crispy. Drain on paper towels.
- 3
Prepare the cheese enchiladas
Soften the corn tortillas in a skillet. Fill each with shredded cheese, roll them up, and place them in a baking dish. Pour Tapatio hot sauce over the top and add more cheese. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
- 4
Serve the dish
On a plate, serve the cheese enchiladas, chile relleno, and beef flautas. Add a generous scoop of guacamole and sour cream on the side. Serve with cooked rice and black beans.
