Special Platter #3 Recipe

Prepare filling

In a medium bowl combine shredded chicken, finely chopped onion, minced garlic, ground cumin, chili powder, salt, black pepper, chopped cilantro, lime juice and optional shredded cheese. Mix until evenly combined. Taste and adjust salt.

Soften tortillas

Warm corn tortillas so they are pliable: wrap a stack in a damp paper towel and microwave 30–45 seconds or heat individually in a dry skillet 10–15 seconds per side.

Assemble flautas

Place about 3 tablespoons of chicken filling near one edge of each tortilla and roll tightly. Secure seam down. Repeat to make 4 flautas (use remaining tortillas for extras or crisping).

Fry flautas

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until shimmering (about 350°F or until a small piece of tortilla sizzles). Fry flautas seam-side down first, turning to brown evenly, about 2–3 minutes per side, until golden and crisp. Work in batches if needed. Drain on paper towels.

Keep warm in a 200°F (95°C) oven on a rack while finishing other components. Serve with sour cream, shredded lettuce, sliced tomatoes and lime wedges.

Cook beef

Heat 1 tablespoon oil in a skillet over medium-high heat. Add diced onion and cook 2–3 minutes until softened. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Season

Stir in minced garlic, taco seasoning, tomato sauce, black beans (if using) and cooked rice (if using). Simmer 2–3 minutes until the mixture is combined and slightly thickened. Taste and add salt if needed.

Assemble burritos

Warm flour tortillas for pliability (microwave 20–30 seconds wrapped in damp towel or on skillet 10–15 seconds per side). Place about 3/4 cup beef mixture in center of each tortilla, top with 1/4 cup shredded cheese, then fold in sides and roll tightly to form burritos.

Finish

Optional: Heat a clean skillet over medium with a light brush of oil and place seam-side down for 1–2 minutes to seal and crisp the tortilla. Keep warm in oven with flautas if desired. Serve with salsa, sour cream, shredded lettuce and lime wedges.

Roast and peel poblanos

Roast poblano peppers over a gas flame or under a broiler, turning until skins are blistered and blackened all over, about 6–10 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off charred skin, being careful not to tear peppers. Make a small lengthwise slit in each pepper and remove seeds and membranes, keeping peppers mostly intact.

Stuff peppers

Cut cheese into 4 equal sticks and gently stuff one stick into each pepper. Close the slit; use a toothpick if needed to hold closed.

Prepare batter and dredge

Season flour with 1/2 teaspoon of the salt and a pinch of pepper. Spread the flour on a plate. Separate eggs into whites and yolks. Whisk yolks lightly in a small bowl. In a chilled bowl, beat egg whites to soft peaks, then fold in yolks gently to make a light batter. Dust each stuffed pepper lightly with flour, shaking off excess.

Coat and fry

Heat vegetable oil in a wide skillet to about 350°F (medium-high). Dip each floured pepper into the egg batter to coat evenly. Carefully place into the hot oil and fry 2–3 minutes per side until golden and the batter is set. Work in batches so oil temperature remains steady. Transfer to paper towels to drain. Remove any toothpicks before serving.

Serve immediately with warmed salsa or ranchero sauce alongside.

Arrange on a platter: 4 chicken flautas, 4 beef burritos and 4 cheese chile rellenos. Garnish with shredded lettuce, sliced tomatoes, avocado or guacamole, sour cream dollops and lime wedges. Provide salsa for the rellenos and extra sour cream or hot sauce as desired.

Estimated plating: 4 servings (each serving includes one chicken flauta, one beef burrito and one cheese chile relleno).