Jul 09 2026
Restaurants›Malo›#9 Recipe

#9 Recipe

Inspired by Malo
Time2h
Serves2

one chile relleno, one chicken enchilada, one pork tamale, refried beans and Spanish rice

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Ingredients

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Chile Relleno

Chicken Enchilada

Pork Tamale

Refried Beans

Spanish Rice

Method

Chile Relleno

  1. 1

    Prepare Poblano Peppers

    Roast the poblano peppers over an open flame until the skin is charred. Place in a plastic bag to steam for 10 minutes. Peel off the skin, make a slit in each pepper, and remove the seeds.

  2. 2

    Stuff the Peppers

    Fill each pepper with Monterey Jack cheese and close the slit gently.

  3. 3

    Make the Batter

    In a bowl, beat the eggs until fluffy. In another bowl, mix flour with salt and pepper. Dip each stuffed pepper first in the flour, then in the egg mixture.

  4. 4

    Fry the Peppers

    Heat vegetable oil in a pan over medium heat. Fry the peppers until golden brown on all sides. Remove and place on paper towels.

  5. 5

    Serve with Sauce

    Drizzle tomato sauce over the fried peppers before serving.

Chicken Enchilada

  1. 6

    Prepare the Filling

    In a bowl, combine shredded chicken, diced onion, and chopped cilantro.

  2. 7

    Assemble Enchiladas

    Soften corn tortillas in a hot pan briefly. Fill each tortilla with the chicken mixture, roll them up, and place in a baking dish seam side down.

  3. 8

    Add Sauce and Cheese

    Pour enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.

  4. 9

    Bake

    Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is bubbly.

Pork Tamale

  1. 10

    Prepare the Corn Husks

    Soak corn husks in hot water for 30 minutes until pliable.

  2. 11

    Make the Masa Dough

    In a bowl, combine corn masa, chicken broth, red chili powder, and salt until smooth.

  3. 12

    Assemble Tamales

    Spread a layer of masa dough on each corn husk, add shredded pork, and fold the husk around the filling. Tie with a strip of husk.

  4. 13

    Steam the Tamales

    Place tamales upright in a steamer and steam for 1 to 1.5 hours until the masa is firm.

Refried Beans

  1. 14

    Sauté Onion and Garlic

    In a skillet, heat vegetable oil and sauté diced onion and minced garlic until softened.

  2. 15

    Add Beans

    Add canned pinto beans (drained) to the skillet. Cook for about 5 minutes.

  3. 16

    Mash the Beans

    Mash the beans with a fork or potato masher until desired consistency is reached. Season with salt.

Spanish Rice

  1. 17

    Sauté Rice and Vegetables

    In a pot, heat some oil and sauté diced onion and minced garlic until fragrant. Add rice and cook until lightly toasted.

  2. 18

    Add Liquids and Seasoning

    Add tomato sauce, vegetable broth, cumin, and salt. Stir well.

  3. 19

    Cook the Rice

    Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes until rice is tender and liquid is absorbed.

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