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Tres Amigos Recipe

Name: Mesita Garden Citys Tres Amigos Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 pieces chicken wings (split, drumette + flat); 3 cups frozen street corn (elote) mix or fresh corn kernels; 3 pieces ripe plantains (for frying), peeled; 6 pieces small flour tortillas (6-inch); 2 cups shredded cheese (cheddar or Mexican blend); 1.5 cups cooked shredded chicken (for quesadilla/empanada filling); 6 pieces store-bought empanada dough discs (4-inch) or pie dough; 2 cups masa dough (for tamales) or pre-made tamale masa; 6 pieces corn husks (if using traditional tamales); 2 cups cooked shredded chicken; 1 cup cooked chorizo, drained; 1.5 cups pulled pork (seasoned); 1.5 cups barbacoa (shredded beef); 1 pound steak, thinly sliced and cooked; 1 pound shrimp, peeled and cooked; 1 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp baking powder; 2 tsp salt; 1 tsp black pepper; 4 cups vegetable oil (for frying); 0.5 cup hot sauce (for wing sauce); 2 tbs unsalted butter; 1 tbs honey; 0.5 cup mayonnaise; 0.25 cup sour cream or Mexican crema; 0.75 cup cotija cheese, crumbled; 2 pieces lime; 1 tsp chili powder; 0.25 cup cilantro, chopped (optional)

Inspired by Mesita Garden City

Time1h 30m

Serves4

Choose 3: Crispy Wings, Street Corn, Sweet Plantains, Mini Quesadilla, Chicken Empanada, Fried Tamale. Add Chicken, Chorizo, Pork, Barbacoa, Steak or Shrimp

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Ingredients

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Base / Choose 3 items (recipe makes all 6; pick any 3 to serve)

24 pieces chicken wings (split, drumette + flat)

3 cups frozen street corn (elote) mix or fresh corn kernels

3 pieces ripe plantains (for frying), peeled

6 pieces small flour tortillas (6-inch)

2 cups shredded cheese (cheddar or Mexican blend)

1 1/2 cups cooked shredded chicken (for quesadilla/empanada filling)

6 pieces store-bought empanada dough discs (4-inch) or pie dough

2 cups masa dough (for tamales) or pre-made tamale masa

6 pieces corn husks (if using traditional tamales)

Protein Options (choose one for filling or topping)

2 cups cooked shredded chicken

1 cup cooked chorizo, drained

1 1/2 cups pulled pork (seasoned)

1 1/2 cups barbacoa (shredded beef)

1 pound steak, thinly sliced and cooked

1 pound shrimp, peeled and cooked

Crispy Wings Coating & Sauce

1 cup 00 bread flour

1/2 cup Cornstarch

1 tsp Baking powder

2 tsp Celtic sea salt

1 tsp black pepper

4 cups vegetable oil (for frying)

1/2 cup hot sauce (for wing sauce)

2 tbs Unsalted butter

1 tbs Honey

Street Corn (Elote) components

1/2 cup Mayonnaise

1/4 cup sour cream or Mexican crema

3/4 cup cotija cheese, crumbled

2 pieces lime

1 tsp Chili powder

1/4 cup cilantro, chopped (optional)

2 tbs butter (for grilling corn)

Sweet Plantains

1 cup vegetable oil (for shallow frying)

1/2 tsp Celtic sea salt

1/2 tsp ground cinnamon (optional)

Mini Quesadilla

2 tbs butter or oil (for griddle)

1/2 cup salsa or hot sauce (for serving)

Chicken Empanada

1 tbs olive oil

1/2 cup Onion, finely chopped

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 piece egg (for egg wash)

2 tbs pickled jalapeño or green olives (optional)

Fried Tamale

1/2 cup lard or vegetable shortening (for masa and frying)

1 tsp baking powder (for masa)

1 tsp salt (for masa)

Garnishes & Serving

4 pieces Lime wedges

1/4 cup Fresh cilantro, chopped

1/2 cup pickled onions (optional)

Method

Base / Choose 3 items (prepare all components; serve any 3)

Decide which three items you will plate. This recipe includes full instructions for: Crispy Wings, Street Corn, Sweet Plantains, Mini Quesadillas, Chicken Empanadas, and Fried Tamales. Prepare components as described below. Time estimates assume making all items.

Crispy Wings

Prepare wings

Pat wings dry with paper towels. In a large bowl combine flour, cornstarch, baking powder, salt, and black pepper. Toss wings to coat evenly. Let rest 10 minutes to allow coating to adhere.

Fry wings

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towel-lined tray.

Make sauce

In a small saucepan melt butter, stir in hot sauce and honey; warm until combined but not boiling. Toss hot wings in sauce to coat or serve sauce on the side.

Street Corn (Elote)

Cook corn

If using fresh ears, remove husks and grill or roast corn on medium-high heat, turning occasionally until lightly charred, about 8–10 minutes. If using kernels, sauté with 1–2 tbs butter over medium-high heat until slightly blistered, about 5–7 minutes.

Assemble elote/elotes

In a bowl mix mayonnaise and sour cream/crema. Toss warm corn with the mayo mixture to coat. Sprinkle crumbled cotija, a squeeze of lime, a dusting of chili powder and chopped cilantro. Serve with lime wedges.

Sweet Plantains (Plátanos Maduros)

Slice plantains

Slice peeled ripe plantains diagonally into 1/2-inch thick pieces. Ripe fruit should be mostly black/very soft for the sweetest results.

Fry plantains

Heat 1/2" oil in a skillet over medium heat until shimmering. Fry plantain slices in batches, 2–3 minutes per side, until caramelized and golden-brown. Transfer to paper towels and sprinkle with a pinch of salt and optional cinnamon while still hot.

Mini Quesadilla

Assemble quesadillas

Heat a griddle or nonstick skillet over medium heat and spread a little butter or oil. Place a small tortilla, top with 2–3 tablespoons shredded cheese and about 2–3 tablespoons of your chosen protein (chicken, chorizo, pork, barbacoa, steak or shrimp). Top with another tortilla or fold single tortilla over.

Cook

Cook 2–3 minutes per side until tortillas are golden and cheese is melted. Cut into quarters and serve with salsa or hot sauce.

Chicken Empanada

Make filling

Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic, cumin and smoked paprika and cook 30 seconds. Stir in 1.5–2 cups cooked shredded chicken and optional pickled jalapeño or chopped olives. Cook until heated and flavors meld, 2–3 minutes. Adjust salt to taste and let cool slightly.

Assemble empanadas

Place about 2 tablespoons of filling in center of each empanada disc. Add a tablespoon of shredded cheese if desired. Brush edges with beaten egg, fold dough over and press edges with a fork to seal.

Bake or fry

For baking: preheat oven to 400°F (200°C). Place empanadas on a parchment-lined sheet, brush tops with egg wash and bake 18–22 minutes until golden. For frying: heat oil to 350°F (175°C) and fry until golden, 3–4 minutes per side. Drain on paper towels.

Fried Tamale

Prepare masa

In a bowl beat lard/shortening until fluffy. Add masa, baking powder and salt and mix with warm water (about 3/4 to 1 cup) until soft, spreadable masa forms (should hold shape). If using pre-made tamale masa, follow package hydration and add baking powder and salt.

Assemble tamales for frying

If you have prepared steamed tamales, you can rehydrate and shape for frying: spread a 1/4–1/3 cup masa onto a small piece of soaked corn husk, place 2 tablespoons of chosen protein, fold and press to form a small tamale packet. Alternatively, form masa discs, sandwich filling, and seal edges.

Fry

Heat oil in a skillet to 350°F (175°C). Fry tamales in batches until golden and crisp, 3–5 minutes per side. Drain on paper towels. Serve hot.

Garnishes & Serving

Arrange any three chosen items on a platter. Garnish with lime wedges, chopped cilantro and pickled onions as desired. Provide salsa/hot sauce and extra cotija or cheese on the side. Serve immediately for best texture.