Name: K-Macho's Mexican Grill and Cantinas Durango Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Corn masa; 2 cups Chicken breast, cooked and shredded; 1 cup Chicken broth; 10 pieces Corn husks; 1 tsp Salt; 1 tsp Baking powder; 1 tsp Cumin; 1 lb Ground beef; 2 tbs Taco seasoning; 8 pieces Corn tortillas; 1 cup Shredded lettuce; 1 cup Diced tomatoes; 1 cup Shredded cheese; 1 cup Sour cream; 8 pieces Corn tortillas; 2 cups Refried beans; 2 cups Shredded cheese; 1 medium Onion, diced; 2 cups Enchilada sauce; 1 cup Long-grain rice; 2 cups Chicken broth; 1 cup Diced tomatoes; 1 medium Onion, diced; 2 cloves Garlic, minced; 1 tsp Cumin; 1 tsp Salt

Passe-tout-Grains Lou Dumont 2023 - pinot noir, gamay

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Chicken tamale, crispy ground beef taco, and a cheese and onion enchilada with refried beans and Spanish rice.

Soak the corn husks in warm water for at least 30 minutes to soften them.

Prepare the Corn Husks

In a large bowl, combine corn masa, salt, baking powder, and cumin. Gradually mix in chicken broth until the dough is smooth and spreadable.

Make the Masa Dough

Take a soaked corn husk, spread about 2 tablespoons of masa dough onto the center, add shredded chicken, and fold the sides over to enclose the filling. Tie with a strip of corn husk.

Fill the Tamales

Arrange tamales upright in a steamer pot. Steam for about 1 hour, or until the masa is firm.

Steam the Tamales

In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water according to the package instructions. Simmer for 5 minutes.

Cook the Ground Beef

Warm corn tortillas in a dry skillet or microwave. Fill each tortilla with seasoned beef and top with lettuce, tomatoes, shredded cheese, and sour cream.

Prepare the Tacos

In a bowl, mix refried beans, shredded cheese, and diced onion until well combined.

Prepare the Filling

Fill corn tortillas with the bean mixture, roll them up, and place them in a baking dish seam side down.

Wrap the Enchiladas

Pour enchilada sauce over the rolled enchiladas and sprinkle remaining cheese on top.

Top with Sauce

Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until bubbly.

Bake the Enchiladas

In a saucepan, heat a little oil and sauté diced onion and minced garlic until translucent. Add rice and stir for a couple of minutes.

Cook the Rice

Pour in chicken broth and diced tomatoes. Stir in cumin and salt. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until rice is tender.

Add Liquids

Corn masa

Chicken breast, cooked and shredded

Chicken broth

Corn husks

Salt

Baking powder

Cumin

Ground beef

Taco seasoning

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Refried beans

Onion, diced

Enchilada sauce

Long-grain rice

Garlic, minced

Durango

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Quick and easy for any fiesta! 15% catering charge includes the drop off, plastic ware, napkins and Styrofoam plates. Pick Up - No additional charge, just the cost of the food. We will provide plates, napkins and plastic ware on request.

Drop Off

A ground beef burrito topped with our traditional chile gravy sauce, a crispy ground beef taco filled with lettuce, tomatoes, and cheese, and a chicken flauta topped with guacamole, pico de gallo, and cheese. Served with refried beans and Spanish rice.

Monterrey

Make Durango Recipe in just 2h . Chicken tamale, crispy ground beef taco, and a cheese and onion enchilada with refried beans and Spanish rice.

Durango Recipe

Ingredients

Tamales

Tacos

Enchiladas

Spanish Rice

Method