Old Town Plaza Platter Recipe
Spiced chicken taquito, pork tamale, blue corn cheese enchilada, brisket-stuffed chile relleno. Served with calabacitas and rice.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare Taquitos
In a bowl, mix shredded chicken, cumin, chili powder, salt, and pepper. Fill corn tortillas with the mixture, roll tightly, and secure with a toothpick. Heat olive oil in a pan and fry taquitos until golden brown.
- 2
Prepare Tamales
Mix pork with tamale dough. Form into small logs, wrap in corn husks, and steam for about 1 hour until firm.
- 3
Prepare Enchiladas
Fill blue corn tortillas with shredded cheese, roll them up, and place in a baking dish. Pour enchilada sauce over the top and bake at 350°F (175°C) for 20 minutes.
- 4
Prepare Chile Relleno
Roast poblano peppers until charred, then peel and stuff with shredded brisket. Dip in a batter and fry until golden and crispy.
- 5
- 6
Serve
Arrange taquitos, tamales, enchiladas, and chile relleno on a platter. Serve with calabacitas and rice on the side.
