Special Platter #2 Recipe

Cook beef filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef, break up with a spoon, and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.

Stir in 1 tablespoon tomato paste, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 cup beef or chicken broth, 3/4 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer 3–5 minutes until slightly thickened and well combined. Taste and adjust seasoning.

Warm hard taco shells according to package directions (usually 3–5 minutes in a 350°F oven) so they are crisp and warm.

Assemble tacos: divide the beef evenly among 4 shells (about 1/4 lb total beef divided). Top each taco with shredded iceberg lettuce (about 1/4 cup per taco), shredded cheddar (approx. 3 tbsp each), diced tomatoes (about 2 tbsp), a dollop of sour cream (about 1 tbsp), and sliced jalapeño or a dash of hot sauce if desired.

Prepare filling & sauce

Preheat oven to 375°F (190°C). In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds. Stir in 2 cups cooked shredded chicken, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to combine.

Pour 1/4 cup of the 1 cup enchilada sauce into the chicken mixture to moisten and mix. Reserve the remaining enchilada sauce for topping.

Assemble and bake

Lightly warm the 4 tortillas for pliability (microwave 15–20 seconds or wrap in foil and warm in oven). Spoon about 1/2 cup of the chicken mixture down the center of each tortilla, sprinkle about 1/4 cup shredded cheese and 1 teaspoon chopped cilantro, then roll tightly. Place seam-side down in a 9x9-inch or similar baking dish.

Pour remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese on top (reserve a little for garnish). Bake 12–15 minutes until cheese is melted and sauce is bubbly. Garnish with remaining cilantro and serve with lime wedges.

Cook steak

Slice 8 oz flank or skirt steak thinly against the grain. In a bowl toss steak with 1 tbsp olive oil, 1 tsp soy sauce (or Worcestershire), 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Let marinate 10 minutes if time allows.

Heat a skillet or griddle over medium-high heat and add a little oil. Cook sliced steak in batches 2–3 minutes per side until browned and cooked to medium doneness. Remove steak and let rest 2 minutes, then slice into bite-size strips if needed.

Sauté vegetables (optional)

In the same skillet, add 1 tablespoon butter or oil, then sauté 1/2 cup sliced bell pepper and 1/4 cup sliced onion for 3–4 minutes until softened and slightly caramelized. Remove from pan.

Assemble and cook quesadillas

Wipe skillet clean and return to medium heat. Place one large flour tortilla in the pan, sprinkle half of the 1 cup shredded cheese over one side of the tortilla, top with half the cooked steak and half the sautéed vegetables, then fold the tortilla in half (or place a second tortilla on top). Cook 2–3 minutes until underside is golden and cheese begins to melt, then carefully flip and cook another 2 minutes until both sides are golden and cheese is fully melted. Repeat with the second tortilla and remaining ingredients. Transfer to a cutting board and cut each quesadilla into 2 pieces to yield 4 serving pieces total.

Serve hot with salsa and guacamole.

Arrange 4 hard shell beef tacos, 4 chicken enchiladas, and 4 steak quesadilla pieces on a large platter. Garnish with remaining chopped cilantro. Place lime wedges, extra salsa, and guacamole on the side for serving.

Estimated serving order: tacos and enchiladas are best served hot from oven/skillet; quesadillas should be warm and cut just before serving to retain crispness.