Speedy Gonzalez Recipe

Cook aromatics and protein

Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add 1/2 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. If using ground beef, add 1 cup ground beef and cook, breaking it up with a spoon, until browned and cooked through (5–7 minutes). If using shredded rotisserie chicken, add 1 cup shredded chicken and warm through for 2–3 minutes.

Season and finish

Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add 1/4 cup tomato sauce (or 1/4 cup enchilada sauce) and 2 tablespoons water or broth. Reduce heat to low and simmer 2–3 minutes until slightly thickened. Taste and adjust salt/seasoning. Remove from heat and keep warm.

Warm 2 small tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds. Fill each tortilla with about 1/2 cup of the prepared filling (total 1 cup used between taco + enchilada as appropriate). Top the taco with 1/2 cup shredded lettuce, 1/4 cup diced tomato, 1/4 cup shredded cheese, 2 teaspoons sour cream, chopped cilantro (1 tablespoon) if using, and a squeeze of lime. Set on plate.

Preheat oven to 375°F (190°C). Lightly brush 2 corn tortillas with 1 teaspoon oil or warm them briefly in a skillet to make them pliable. Spoon about 1/2 cup of the filling into the center of each tortilla and roll tightly. Place rolled enchiladas seam-side down in a small baking dish (an 8-inch dish or similar).

Pour 1/2 cup enchilada sauce evenly over the two enchiladas and sprinkle 1/2 cup shredded cheese on top. Bake in preheated oven 10–12 minutes, until cheese is melted and sauce is bubbling. If you prefer a broiled finish, broil 1–2 minutes more to brown cheese lightly—watch closely.

If serving rice: reheat about 3/4 cup cooked Mexican rice in microwave 60–90 seconds or warm in a small saucepan with a splash of water. If serving refried beans: warm 3/4 cup canned refried beans in a small pot over low heat, stirring until smooth; add a tablespoon of water if too thick.

Place the assembled taco and baked enchilada on a plate. Add the warmed rice or refried beans. Garnish with pickled jalapeños (1 tablespoon) and hot sauce (1 teaspoon) if desired, and serve with remaining lime wedge.