Combo #19 Recipe

Preparation Steps

1. 1

   Prepare the Chile Relleno

   Roast the poblano pepper over an open flame until the skin is charred. Place it in a plastic bag for about 10 minutes to steam. Once cooled, peel the skin off, remove the seeds, and stuff the pepper with shredded cheese. Then, dip the stuffed pepper in beaten egg and pan-fry in olive oil until golden brown.

2. 2

   Make the Beef Taco

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef and taco seasoning, cooking until the beef is browned. Fill corn tortillas with the beef mixture and top with extra cheese if desired.

3. 3

   Prepare Spanish Rice

   Cook rice according to package instructions. In a separate pan, sauté onion and garlic in olive oil. Add cooked rice, mix in spices, and serve warm.

4. 4

   Heat the Beans

   In a small saucepan, heat canned black beans over medium heat. Season with salt and pepper to taste.