Cervantes Classic Combo Buffet Recipe
A classic combination of New Mexico flavors!
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Ingredients
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Buffet Ingredients
Method
Preparation Directions
- 1
Prepare the Green Chile Stew
In a large pot, combine 1 pound of pork or chicken, 4 cups of water, and 2 cups of chopped green chiles. Simmer on low heat for about 1 hour until the meat is tender. Season with salt and pepper to taste.
- 2
Cook the Spanish Rice
In a saucepan, heat 2 tablespoons of oil. Add 1 cup of rice and sauté until lightly golden. Add 2 cups of chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- 3
Heat the Refried Beans
In a small pot, heat 2 cups of refried beans over low heat until warm. Stir occasionally.
- 4
Warm the Corn Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 5
Prepare the toppings
Chop the lettuce, dice the tomatoes, and slice the jalapeños. Arrange the shredded cheese, sour cream, fresh cilantro, and lime wedges in small bowls.
- 6
Assemble the Buffet
On a large serving table, place all prepared dishes. Let guests build their own plates with the green chile stew, Spanish rice, refried beans, tortillas, and various toppings.
