Jul 09 2026
Restaurants›Malo›#17 Recipe

#17 Recipe

Inspired by Malo
Time1h 30m
Serves4

two carne asada tacos, two chicken enchiladas and tamale de carnitas, fresh lime and romana salad

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Ingredients

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Carne Asada Tacos

Chicken Enchiladas

Tamale de Carnitas

Romana Salad

Method

Carne Asada Tacos

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, salt, and black pepper. Add the flank steak and marinate for at least 30 minutes, or overnight for best results.

  2. 2

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side or until desired doneness. Remove from heat and let it rest for 5 minutes.

  3. 3

    Prepare Tacos

    Slice the flank steak against the grain into thin strips. Warm the corn tortillas on the grill or in a skillet. Assemble the tacos by placing steak, cilantro, onion, and salsa verde on each tortilla.

Chicken Enchiladas

  1. 4

    Prepare Filling

    Mix the shredded chicken with a half cup of enchilada sauce in a bowl.

  2. 5

    Assemble Enchiladas

    Preheat the oven to 350°F (175°C). Warm tortillas in a skillet. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.

  3. 6

    Add Sauce and Bake

    Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.

  4. 7

    Garnish and Serve

    Serve hot with sour cream and chopped green onions on top.

Tamale de Carnitas

  1. 8

    Cook the Pork

    In a large pot, add the pork shoulder and cover with water. Simmer on low for about 2-3 hours, until the meat is tender. Shred the pork and allow it to cool.

  2. 9

    Prepare the Masa

    In a mixing bowl, beat the lard until fluffy. Gradually add the masa flour, baking powder, and salt. Mix in chicken broth until the dough is moist but not sticky.

  3. 10

    Assemble Tamales

    Soak corn husks in water. Spread a portion of masa dough on each husk, add shredded pork, and fold the husk to seal. Arrange tamales upright in a steamer.

  4. 11

    Steam and Serve

    Steam the tamales for about 1 to 1.5 hours, until the masa separates easily from the husk. Serve warm.

Romana Salad

  1. 12

    Prepare the Salad

    In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, and diced cucumber.

  2. 13

    Make the Dressing

    In a separate small bowl, whisk together olive oil, red wine vinegar, fresh lime juice, salt, and black pepper.

  3. 14

    Toss and Serve

    Pour the dressing over the salad and toss gently to combine. Serve immediately.

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