Taco Tray - Carne Adovada

Carne Adovada

Enchilada Tray - Carne Adovada

Empanada Platter - Bean & Cheese

Taco Tray - Beef or Chicken

Mini Flautas Platter - Beef or Chicken

Enchilada Tray - Beef or Chicken

Pinto Beans, Chili Beans, or Refried Beans. 1/2 Tray $38, Full Tray $65

Beans

Red Beef, Green Corn, Blue Corn, Adovada, Green Chili Chicken. 1/2 Tray 6 tamales $32.00, Full Tray 12 Tamales $60.00

Tamale Tray

Red or Green Chile Tray - Chicken

Empanada Platter - Chicken or Beef & Cheese

Red or Green Chile Tray - Beef

Empanada Platter - Carne Adovada

Plain or with honey, cinnamon, and sugar. Serves 12 $21, Serves 24 $33

Sopapillas

Homemade flour tortillas

Red or Green Chile Tray - Pork Carnitas

Enchilada Tray - Cheese

Mini Flautas Platter - Carne Adovada

Mini Flautas Platter - Bean

1/2 Tray (feeds 25) $38, Full Tray (feeds 50) $65

House Salads

Corn tortillas

Guacamole

Red or Green Salsa

Large Bag of Chips

Remove the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet, toast the chiles over medium heat for about 2-3 minutes until fragrant. Transfer the chiles to a blender, add garlic, cumin, oregano, salt, black pepper, olive oil, and 1 cup of chicken broth. Blend until smooth, adding more broth as necessary to achieve a pourable consistency.

Prepare the Marinade

Cut the pork shoulder into large chunks and place them in a large bowl. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

Marinate the Pork

Preheat the oven to 300°F (150°C). Transfer the marinated pork to a large roasting pan, adding the bay leaves and the remaining chicken broth. Cover with aluminum foil and roast for about 3-4 hours until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the oven and let it cool slightly. Shred the pork using two forks, mixing it with the cooking juices.

Shred the Meat

Warm the corn tortillas on a skillet. To serve, place the shredded carne adovada on a serving tray, alongside the warmed tortillas, chopped onions, cilantro, and lime wedges.

Assemble the Taco Tray

Pork shoulder

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin

Oregano

Salt

Black pepper

Olive oil

Bay leaves

Chicken broth

Chopped onions

Chopped cilantro

Lime wedges

In a large bowl, mix together the red chile powder, minced garlic, cumin, oregano, apple cider vinegar, salt, black pepper, and water to create a marinade.

Cut the pork shoulder into large chunks and place them in the bowl with the marinade. Ensure the pork is well coated. Cover and refrigerate for at least 4 hours or overnight for best results.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear the pork pieces until browned on all sides, about 5-7 minutes.

Sear the Pork

Pour the reserved marinade over the seared pork and bring to a boil. Reduce the heat to low, cover, and let simmer for about 2 hours, or until the pork is tender and easy to shred.

Simmer

Once cooked, shred the pork with two forks and mix it back into the sauce. Serve warm with tortillas or rice.

Serve

Red chile powder

Garlic, minced

Apple cider vinegar

Water

In a large pot, heat olive oil over medium heat. Add the cubed pork shoulder and brown on all sides. Stir in the minced garlic, chopped onion, cumin, salt, and pepper. Pour in the adobo sauce and enough water to cover the meat. Bring to a simmer, cover, and cook for about 2 hours or until the pork is tender.

Once the pork is tender, shred it using two forks. Preheat your oven to 350°F (175°C). Soften the corn tortillas in a hot pan for a few seconds on each side. Fill each tortilla with shredded pork, roll them up, and place them seam-side down in a greased baking tray.

Prepare the Enchiladas

Sprinkle the shredded cheese over the top of the rolled enchiladas. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

Add Cheese and Bake

Once out of the oven, garnish with fresh chopped cilantro. Serve hot.

Garnish and Serve

pork shoulder, cubed

adobo sauce

garlic, minced

onion, chopped

cumin

salt

pepper

olive oil

corn tortillas

shredded cheese (cheddar or Monterey Jack)

fresh cilantro, chopped

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 3-5 minutes.

Prepare the Filling

Add the canned black beans (drained and rinsed), cumin, salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let cool slightly.

Combine Ingredients

Take an empanada dough disc, place a tablespoon of the bean and cheese filling in the center. Top with a tablespoon of shredded cheddar cheese. Fold the disc over to create a half-moon shape and crimp the edges with a fork to seal.

Assemble Empanadas

Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 20-25 minutes or until golden brown.

Cook the Empanadas

Once baked, remove from the oven and let cool slightly before serving. Enjoy your bean and cheese empanadas with your choice of dipping sauces.

Black beans, canned

Cheddar cheese, shredded

Onion, finely chopped

Empanada dough discs

In a large skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. Drain excess grease if using beef.

Cook the Protein

Stir in the taco seasoning and a small amount of water (about 1/4 cup) to help distribute the seasoning evenly. Simmer for about 5 minutes.

Add Taco Seasoning

On a large serving tray, arrange the tortillas. Add the cooked protein, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, sliced jalapeños, and chopped cilantro.

Prepare the Taco Tray

Add lime wedges on the side for squeezing over the tacos. Serve immediately.

Ground beef or shredded chicken

Taco seasoning

Tortillas (soft or hard shell)

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour cream

Salsa

Sliced jalapeños

In a large bowl, mix the shredded beef or chicken with salt and pepper to taste. Set aside.

Take a tortilla and place about 2 tablespoons of the meat filling in the center. Roll the tortilla tightly around the filling, securing it with a toothpick if necessary. Repeat with the remaining tortillas and filling.

Assemble the Flautas

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the flautas in batches, frying until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Flautas

Arrange the flautas on a platter and top with shredded lettuce, sour cream, salsa, queso fresco, and cilantro. Serve warm.

Serve the Flautas

Shredded beef or chicken

Flour or corn tortillas

Vegetable oil

Queso fresco

Cilantro

Pepper

In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté until softened. Add ground beef or shredded chicken, cumin, garlic powder, salt, and pepper. Cook until the meat is browned or chicken is heated through.

Preheat your oven to 375°F (190°C). In a baking tray, spread 1 cup of enchilada sauce on the bottom. Take a corn tortilla, fill it with the meat mixture, roll it up, and place it seam side down in the tray. Repeat until all tortillas are used.

Assemble the Enchiladas

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top.

Add Sauce and Cheese

Cover the tray with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Bake

Let the enchiladas cool for a few minutes before serving. Enjoy your beef or chicken enchilada tray!

Ground Beef or Shredded Chicken

Enchilada Sauce

Shredded Cheese (Cheddar or Mexican Blend)

Corn Tortillas

Chopped Onion

Chopped Bell Pepper

Olive Oil

Ground Cumin

Garlic Powder

Black Pepper

Rinse the pinto beans under cold water and soak them overnight in a large bowl with enough water to cover them by at least 2 inches.

Prepare Beans

Drain the soaked pinto beans and transfer them to a pot. Add 4 cups of fresh water and bring to a boil. Reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender. Add salt to taste.

Cook Pinto Beans

In another pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Stir in chili powder and cumin, cook for another minute.

Prepare Chili Beans

Add canned chili beans (drained) to the onion and garlic mixture. Stir well and allow to simmer on low heat for about 30 minutes. Adjust seasoning with salt and pepper to taste.

Cook Chili Beans

In a skillet, heat olive oil over medium heat. Add cooked pinto beans along with some of their cooking liquid. Mash the beans with a fork or potato masher, adding more liquid as needed until you reach your desired consistency.

Prepare Refried Beans

Once all beans are prepared, serve them in a tray or individual bowls. Enjoy each variety separately or combine them for a delicious bean medley!

Pinto Beans

Chili Beans

Refried Beans

Onion

Garlic

Chili Powder

Soak the corn husks in warm water for about 30 minutes until they are pliable.

Prepare the Corn Husks

In a large bowl, mix masa harina, baking powder, and salt. Gradually add vegetable oil and chicken broth, mixing until a smooth dough forms.

Make the Masa Dough

Take a soaked corn husk, spread about 1/4 cup of masa dough on the husk, leaving space at the edges. Add about 2 tablespoons of your choice of filling (Red Beef, Green Corn, Blue Corn, Adovada, Green Chili Chicken) in the center. Fold the sides of the husk over the filling and then fold the bottom up to secure.

Fill the Tamales

Place the filled tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk.

Steam the Tamales

Once cooked, allow the tamales to cool slightly. Serve as a tray with a variety of fillings.

Red Beef Filling

Green Corn Filling

Blue Corn Filling

Adovada Filling

Green Chili Chicken Filling

Masa Harina

Baking Powder

Vegetable Oil

Chicken Broth

Corn Husks

In a large mixing bowl, combine the shredded cooked chicken with 1 cup of red chile sauce and 1 cup of green chile sauce. Mix well until the chicken is evenly coated.

Prepare the Chicken

In a half or full tray, spread the chicken mixture evenly. Pour the remaining red and green chile sauces over the chicken, alternating them for a visual appeal.

Layer the Tray

Sprinkle the shredded cheese over the top of the tray, ensuring it covers the chile and chicken mixture completely.

Add Cheese

Preheat the oven to 350°F (175°C). Bake the tray for 25-30 minutes or until the cheese is melted and bubbly.

Bake the Tray

Remove from the oven and let it cool slightly. Serve the chile tray with warm tortillas, sour cream, chopped cilantro, and sliced jalapeños on the side.

Shredded cooked chicken

Red chile sauce

Green chile sauce

Shredded cheese (cheddar or Monterey Jack)

Tortillas (for serving)

Sour cream (optional)

Chopped cilantro (optional)

Sliced jalapeños (optional)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Cook the Filling

Add the ground chicken or beef to the skillet. Cook until browned, breaking it up with a spatula. Stir in cumin, paprika, salt, and black pepper. Cook for an additional 5-7 minutes until fully cooked. Remove from heat and let cool slightly.

Add Meat and Spices

Roll out empanada dough and cut into circles. Place a spoonful of the meat mixture and a sprinkle of shredded cheese in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

Taco Tray - Carne Adovada

Carne Adovada

Enchilada Tray - Carne Adovada

Empanada Platter - Bean & Cheese

Taco Tray - Beef Or Chicken

Mini Flautas Platter - Beef Or Chicken

Enchilada Tray - Beef Or Chicken

Beans

Tamale Tray

Red Or Green Chile Tray - Chicken

Empanada Platter - Chicken Or Beef & Cheese

Red Or Green Chile Tray - Beef

Empanada Platter - Carne Adovada

Sopapillas

Homemade Flour Tortillas

Red Or Green Chile Tray - Pork Carnitas