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El Charro Combo Recipe

Name: El Charro Mexican Restaurants EL CHARRO COMBO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 count corn tortillas; 1.5 cups cooked shredded chicken (or beef); 0.5 cups shredded Monterey Jack or Oaxaca cheese; 1 cups vegetable oil (for frying); 0.5 tsp salt; 0.25 tsp ground black pepper; 2 tbs vegetable oil or cooking spray (to warm tortillas); 4 count corn tortillas; 1 cups shredded chicken (or cheese/ground beef as preferred); 1 cups shredded cheddar or Monterey Jack cheese; 1 tbs vegetable oil (for softening tortillas); 0.25 tsp salt; 2 tbs for the red enchilada sauce - vegetable oil; 2 tbs all-purpose flour (for roux); 2 tbs chili powder; 0.5 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 12 oz tomato sauce; 1 cup chicken or vegetable broth; 0.5 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 1 count flour tortillas (10-inch); 1 cups shredded cheddar/Monterey Jack blend; 1 tbs butter or oil (for griddle); 1 cups shredded lettuce; 0.5 cups diced tomatoes; 4 count sliced radishes (optional); 3 tbs sour cream

Inspired by El Charro Mexican Restaurant

Time1h

Serves2

2 flautas, 2 enchiladas, & cheese quesadilla slices. Served with salad.

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Ingredients

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Flautas (2)

6 count corn tortillas

1 1/2 cups cooked shredded chicken (or beef)

1/2 cups shredded Monterey Jack or Oaxaca cheese

1 cups vegetable oil (for frying)

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

2 tbs vegetable oil or cooking spray (to warm tortillas)

Enchiladas (2) with Red Enchilada Sauce

4 count corn tortillas

1 cups shredded chicken (or cheese/ground beef as preferred)

1 cups shredded cheddar or Monterey Jack cheese

1 tbs vegetable oil (for softening tortillas)

1/4 tsp Celtic sea salt

2 tbs for the red enchilada sauce - vegetable oil

2 tbs all-purpose flour (for roux)

2 tbs Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

12 oz Tomato sauce

1 cup Chicken or vegetable broth

1/2 tsp salt (for sauce)

1/4 tsp black pepper (for sauce)

Cheese Quesadilla (sliced)

1 count flour tortillas (10-inch)

1 cups shredded cheddar/Monterey Jack blend

1 tbs butter or oil (for griddle)

Salad & Garnishes

1 cups shredded lettuce

1/2 cups Diced Tomatoes

4 count sliced radishes (optional)

3 tbs Sour cream

1/4 cups sliced avocado or guacamole (optional)

2 tbs pickled jalapeños (optional)

2 count Lime wedges

0 to taste salt (for salad to taste)

Method

Flautas (2)

Prepare filling

In a bowl, mix the shredded chicken, 1/2 cup shredded cheese, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Warm tortillas

Heat a skillet over medium heat and brush or spray each corn tortilla lightly with oil (about 2 tbs total) and warm 10–15 seconds per side so they become pliable.

Assemble

Place about 3 tablespoons of the chicken filling lengthwise near one edge of a tortilla and roll tightly. Repeat to make 6 rolled flautas (you will use 2 on the plate, extras can be saved or served).

Fry

Pour about 1 cup vegetable oil into a medium skillet and heat over medium-high until it reaches 350°F (or until a small piece of tortilla sizzles). Fry rolled flautas seam-side down, turning gently, until golden brown and crisp, about 2–3 minutes per side. Work in batches so oil temperature stays steady.

Drain & serve

Transfer fried flautas to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making ahead. Serve two flautas on the combo plate.

Enchiladas (2) with Red Enchilada Sauce

Make the red enchilada sauce

In a small saucepan, heat 2 tbs vegetable oil over medium heat. Whisk in 2 tbs flour to form a roux and cook 1–2 minutes without browning. Add 2 tbs chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder; stir 30 seconds. Slowly whisk in 12 oz tomato sauce and 1 cup chicken broth until smooth. Simmer gently 6–8 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Soften tortillas

Lightly brush or dip each corn tortilla (4 total) in a bit of warmed oil (1 tbs) and warm briefly in a skillet or microwave so they bend without cracking (about 10 seconds per side in a hot skillet).

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon about 2–3 tablespoons of shredded chicken into the center of a softened tortilla, sprinkle a little shredded cheese (about 1/4 cup per tortilla), roll tightly, and place seam-side down in a small baking dish or skillet. Repeat for 2 enchiladas (use 2 of the 4 prepared tortillas).

Top & bake

Pour about 1/2 cup of the warm red sauce evenly over the two enchiladas, then sprinkle remaining shredded cheese on top. Bake in the preheated oven 12–15 minutes until cheese is melted and sauce is bubbling. Remove and let rest 2 minutes before plating.

Cheese Quesadilla (sliced)

Cook quesadilla

Heat a griddle or large nonstick skillet over medium heat and melt 1 tbs butter or add oil. Place the 10-inch flour tortilla in the skillet, evenly sprinkle 1 cup shredded cheese over half the tortilla, fold the other half over, and cook 2–3 minutes per side until golden brown and cheese is melted. Press gently with a spatula for even contact.

Slice

Transfer to a cutting board, let rest 1 minute, then cut into 6–8 wedges. Use 2–3 wedges for the combo plate (adjust to desired portion).

Salad & Garnishes

Assemble salad

On the plate, arrange 1 cup shredded lettuce and scatter 1/2 cup diced tomatoes and sliced radishes. Season lightly with a pinch of salt if desired.

Plate & garnish

Plate the two flautas, two enchiladas, and 2–3 quesadilla wedges alongside the salad. Add 3 tbs sour cream, 2 lime wedges, optional sliced avocado/guacamole and pickled jalapeños on the side. Serve immediately while hot.