Name: K-Macho's Mexican Grill and Cantinas Tres Borrachos Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 2 cups vegetable broth; 1 pound pork shoulder; 10 pieces corn husks; 1 tsp spices (cumin, chili powder); 2 cups cooked, shredded chicken; 1 cup verde salsa; 8 pieces corn tortillas; 1 cup shredded cheese (Mexican blend); 1 pound flank steak; 1 large onions; 1 cup ranchera sauce; 1 cup charro beans; 1 cup Spanish rice

Black Margarita

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

One pork tamale, one seasoned chicken Verde enchilada, a 3 oz. steak on a bed of onions topped with ranchera sauce, charro beans, and Spanish rice.

In a large pot, cook the pork shoulder with water and spices until tender, about 2 hours. Shred the pork once cooked.

Prepare the Pork

In a mixing bowl, combine masa harina and vegetable broth until a smooth dough forms.

Make the Dough

Soak corn husks in warm water. Take a husk, spread a layer of masa dough, place a tablespoon of shredded pork, and fold the husk. Steam tamales for 1 hour.

Assemble the Tamales

Combine the cooked, shredded chicken with verde salsa in a bowl.

Prepare the Filling

Preheat the oven to 375°F (190°C). Fill each corn tortilla with the chicken mixture, roll them up, and place them in a baking dish. Top with remaining verde salsa and cheese.

Assemble the Enchiladas

Bake the enchiladas in the preheated oven for 20 minutes or until the cheese is melted.

Bake

Season the flank steak with salt and pepper. Sear in a hot skillet for 4-5 minutes on each side until desired doneness. Remove and let rest.

Cook the Steak

Slice the onion and sauté in the same skillet until translucent.

Prepare Onions

Slice the steak against the grain and serve on a bed of sautéed onions. Pour ranchera sauce over the top.

Serve with Ranchera Sauce

Heat charro beans in a saucepan until warm. Season to taste.

Prepare Charro Beans

Cook Spanish rice according to package instructions. Fluff and keep warm.

Prepare Spanish Rice

masa harina

vegetable broth

pork shoulder

corn husks

spices (cumin, chili powder)

cooked, shredded chicken

verde salsa

corn tortillas

shredded cheese (Mexican blend)

flank steak

onions

ranchera sauce

charro beans

Spanish rice

Tres Borrachos

Cloir Quervo

Four fajita beef nachos, two chicken flautas, two stuffed jalapenos and two mini quesadillas served with our spinach dip and ranch

Appetizer Sampler

Churros Con Cajeta

Sopapillas

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 Tres Borrachos Recipe in just 2h . One pork tamale, one seasoned chicken Verde enchilada, a 3 oz. steak on a bed of onions topped with ranchera sauce, charro beans, and Spanish rice.

Tres Borrachos Recipe

Ingredients

Tamale

Chicken Verde Enchilada

Steak with Ranchera Sauce

Sides

Method