Cheese Dip served with your choice of Hatch Green Chile Salsa, Braised Ground Beef, or Braised Ground Beef Chili.

THE 50/50 CHEESE DIP

Business lunches, happy hours, holiday parties, non-profit gatherings, wedding receptions, birthdays, anniversaries, and more – treat your guests to a local favorite!

Heights Taco & Tamale Co

Heights Taco & Tamale Fanale Co

And more

Wedding receptions

Anniversaries

Birthdays

Support your cause with delicious catering

Non-profit gatherings

Holiday parties

Enjoy a relaxed atmosphere with friends and colleagues

Happy hours

Business lunches

Business – profit lunches, gatherings happy, hours wedding, holiday receptions parties, birthdays, anniversaries, and more – treat your guests to a local favorite!

Experience Heights Taco & Tamale Co

Business lunches, happy hours, holiday parties, non-profit gatherings, wedding receptions, birthdays, anniversaries, and more

Gallon of Marg

1 Gallon

House Party Margs

Each pan = 12 tamales. Choose from: Pulled Pork Delta Tamale or Sweet Potato Delta Tamale.

Delta Tamale Tray

Single Serving Marg

Includes 1 server for 2 hours of service. Order minimum 30 people.

Delivery with Setup + Service

Fully Set up & ready to serve. Order minimum 30 people.

Delivery + Setup

Tomato, Cucumber, & Mint Salad

1 Gallon Margaritas

Tangy and sweet with a Graham Cracker Crust topped with Whipped Cream and Lime.

Lemon Lime Icebox Pie

House Party Margaritas

In a mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, creamy ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.

Combine Cheese Ingredients

Transfer the cheese mixture to a saucepan over medium-low heat. Stir frequently until the dip is heated through and creamy, about 5-7 minutes. Remove from heat and set aside.

Heat Cheese Dip

In a bowl, mix together the Hatch green chiles, diced tomatoes, chopped onion, cilantro, lime juice, and salt. Adjust the seasoning according to your taste.

Combine Salsa Ingredients

Let the salsa sit for at least 15 minutes to allow the flavors to meld together. You can refrigerate it if prepared in advance.

Chill Salsa

In a large skillet over medium heat, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes. Add the ground beef and cook until browned, breaking it apart with a spatula.

Cook Ground Beef

Once the beef is browned, add chili powder, cumin, salt, and black pepper. Stir well to combine and cook for an additional 5 minutes. Remove from heat.

Season Beef

Cream Cheese

Sour Cream

Shredded Cheddar Cheese

Creamy Ranch Dressing

Garlic Powder

Onion Powder

Salt

Black Pepper

Hatch Green Chiles

Tomatoes, diced

Onion, chopped

Cilantro, chopped

Lime Juice

Ground Beef

Onion, diced

Garlic, minced

Chili Powder

Cumin

In a skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Cook the Beef

Stir in the taco seasoning and 1/4 cup of water. Cook for an additional 2-3 minutes until the mixture is heated through.

Add Seasoning

Warm taco shells in the oven according to package instructions.

Prepare Taco Shells

Fill each taco shell with refried beans, the beef mixture, shredded cheese, lettuce, diced tomatoes, and a dollop of sour cream.

Assemble Tacos

In a large bowl, mix the corn masa flour, olive oil, and chicken broth until a soft dough forms. If too dry, add a little more broth.

Prepare the Dough

In another bowl, combine the shredded chicken and chili powder. Mix well to ensure the chicken is well coated.

Prepare the Filling

Take a soaked corn husk, spread a spoonful of dough in the center, add a spoonful of the chicken filling, and fold the husk over to seal.

Assemble Tamales

Place the tamales upright in a steamer pot and steam for about 1 hour. Ensure water does not touch the tamales.

Steam Tamales

Ground beef

Taco seasoning

Refried beans

Shredded cheese

Lettuce, shredded

Tomato, diced

Sour cream

Taco shells

Corn masa flour

Chicken, cooked and shredded

Chicken broth

Chili powder

Olive oil

Corn husks, soaked in water

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the chopped onion and bell pepper to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Add Vegetables

Sprinkle the taco seasoning over the meat and vegetables. Stir well to combine, then add the black beans and corn. Cook for an additional 5 minutes until heated through.

Season the Mixture

In a large mixing bowl, combine corn masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina mixture and chicken broth, mixing until a soft dough forms.

Take a small amount of tamale dough and spread it onto a corn husk (or parchment paper) in a rectangular shape. Place a spoonful of the taco filling in the center and fold the sides over to enclose the filling.

Shape the Tamales

Arrange the tamales upright in a steamer basket. Cover and steam over boiling water for about 1 hour, or until the dough is firm and pulls away from the husk.

Steam the Tamales

Warm the taco shells or tortillas in the oven. Fill each taco shell with the taco filling and top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.

Prepare Tacos

Serve the tamales with a side of salsa for dipping.

Serve the Tamales

Black beans, drained and rinsed

Corn kernels, frozen

Chopped onion

Chopped bell pepper

Corn masa harina

Baking powder

Vegetable shortening

Taco shells or tortillas

Shredded lettuce

Diced tomatoes

Salsa

In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for another 5 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the crushed tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Mix well to combine.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

Simmer the Chili

Ladle the chili into bowls and top with sour cream, shredded cheddar cheese, and chopped green onions before serving.

Garnish and Serve

Bell Pepper, diced

Canned Tomatoes, crushed

Kidney Beans, drained and rinsed

Chopped Green Onions

Toast the bread slices until golden brown. Top each piece with diced tomatoes, basil, garlic, and a drizzle of balsamic glaze.

Prepare Bruschetta

Remove stems from the mushrooms. Mix cream cheese, garlic, and herbs. Stuff the mixture into the mushroom caps and bake at 375°F (190°C) for 20 minutes.

Make Stuffed Mushrooms

Boil shrimp until pink and tender. Chill in ice water and serve with cocktail sauce.

Prepare Shrimp Cocktail

Marinate chicken breasts in olive oil, lemon juice, garlic, salt, and pepper for at least 30 minutes. Grill over medium heat for 6-7 minutes per side or until fully cooked.

Grill Chicken Breasts

Toss seasonal vegetables (carrots, bell peppers, zucchini) with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 25-30 minutes.

Roast Vegetables

Boil peeled potatoes until tender. Mash with butter, cream, garlic, salt, and pepper until creamy.

Make Garlic Mashed Potatoes

Bake cake layers according to your favorite recipe. Allow to cool, assemble with frosting, and decorate as desired.

Prepare Wedding Cake

Melt chocolate in a microwave or double boiler. Dip each strawberry halfway into the chocolate and allow to set on parchment paper.

Dip Strawberries

Refrigerate champagne and sparkling water for at least 2 hours before serving. Prepare fruit punch by mixing fruit juices and sparkling water in a large bowl.

Chill Beverages

Bruschetta

Stuffed Mushrooms

Shrimp Cocktail

Grilled Chicken Breast

Roasted Vegetables

Garlic Mashed Potatoes

Wedding Cake

Chocolate Covered Strawberries

Champagne

Sparkling Water

Fruit Punch

Start by preheating the oven to 400°F (200°C).

Prepare the Bruschetta

Dice the Roma tomatoes and chop the fresh basil leaves. Mince the garlic cloves.

Chop the Toppings

In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.

Mix the Topping

Place the slices of bruschetta on a baking sheet and toast them in the oven for about 5-7 minutes or until golden brown.

Toast the Bread

Top each toasted slice with the tomato mixture and serve immediately.

Assemble

In a large bowl, whisk together lemon juice, honey, garlic powder, olive oil, fresh rosemary, salt, and black pepper.

Marinate the Chicken

Add the chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes.

Add the Chicken

Preheat a grill or skillet over medium heat. Remove chicken from marinade and grill for 6-7 minutes on each side or until fully cooked.

Cook the Chicken

Let the chicken rest for a few minutes before slicing. Serve warm with a side of your choice.

Serve

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Make the Ganache

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

Heat the Cream

Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Then whisk until smooth and add vanilla extract.

Combine

Prepare the Strawberries

Serve the chocolate ganache warm with sliced strawberries and garnish with mint leaves.

The 50/50 Cheese Dip

Heights Taco & Tamale Co

Heights Taco & Tamale Fanale Co

And More

Wedding Receptions

Anniversaries

Birthdays

Non-profit Gatherings

Holiday Parties

Happy Hours

Business Lunches