Plato Mexicano Recipe
one of each; green cheese enchilada, red chile beef taco & chile relleno + rice and beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Tacos
Chile Relleno
Rice and Beans
Method
Enchiladas Preparation
- 1
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). In a pan, heat the green enchilada sauce. Dip each corn tortilla in the sauce, fill with shredded cheese, roll up, and place in a baking dish. Pour remaining sauce over the top and sprinkle with more cheese. Bake for 20 minutes until bubbly.
Taco Preparation
- 2
Prepare the Tacos
In a skillet, brown the ground beef over medium heat. Add taco seasoning and water according to package instructions. Fill each taco shell with the seasoned beef, shredded lettuce, diced tomatoes, cheese, and salsa.
Chile Relleno Preparation
- 3
Prepare the Chile Rellenos
Roast poblano peppers over an open flame until charred. Peel and deseed the peppers. Stuff with shredded cheese. Beat the eggs until fluffy, dip the stuffed peppers in flour, then coat with egg. Fry in hot oil until golden brown. Drain on paper towels.
Rice and Beans Preparation
- 4
Prepare the Rice and Beans
In a pot, combine rice, chicken broth (or water), and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. In another pot, heat black beans, seasoning to taste. Serve rice and beans garnished with cilantro.
