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Restaurants›Mi Patio Mexican Restaurant›Red Chile Beef Tamale, Beef Taco, Cheese Enchilada Recipe

Red Chile Beef Tamale, Beef Taco, Cheese Enchilada Recipe

Name: Mi Patio Mexican Restaurants Red Chile Beef Tamale, Beef Taco, Cheese Enchilada Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1.5 cups water; 1 tsp salt; 1 tsp baking powder; 0.5 cups vegetable shortening; 2 cups shredded cooked beef; 1 cup red chile sauce; 12 pieces corn husks; 1 lbs ground beef; 2 tbs taco seasoning; 10 pieces taco shells; 1 cups shredded lettuce; 1 cups diced tomatoes; 1 cups shredded cheese; 0.5 cups sour cream; 10 pieces corn tortillas; 2 cups shredded beef; 1.5 cups enchilada sauce; 1 cups shredded cheese; 2 tbs olive oil; 2 cups cooked rice; 1 cup canned black beans; 1 tsp cumin; 1 tsp garlic powder; 0.5 tsp salt; 0.25 cups fresh cilantro; 1 tbs lime juice

Inspired by Mi Patio Mexican Restaurant

Time3h

Serves6

Rice & Beans

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The best thing to pair and share with Red Chile Beef Tamale, Beef Taco, Cheese Enchilada

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Billecart – Salmon, Le Réserve, Pinot Noir / Meunier, Chardonnay

creamy · smoky · tangy

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Ingredients

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Tamale

2 cups masa harina

1 1/2 cups water

1 tsp Celtic sea salt

1 tsp Baking powder

1/2 cups vegetable shortening

2 cups shredded cooked beef

1 cup red chile sauce

12 pieces corn husks

Taco

1 lbs ground beef

2 tbs taco seasoning

10 pieces taco shells

1 cups shredded lettuce

1 cups Diced Tomatoes

1 cups Shredded cheese

1/2 cups Sour cream

Enchilada

10 pieces corn tortillas

2 cups shredded beef

1 1/2 cups enchilada sauce

1 cups Shredded cheese

2 tbs olive oil

Rice & Beans

2 cups cooked rice

1 cup canned black beans

1 tsp Cumin

1 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 cups fresh cilantro

1 tbs ReaLime juice

Method

Tamale

Soak the corn husks in warm water for at least 30 minutes. Drain and set aside.

In a large bowl, mix masa harina, baking powder, and salt. Gradually add water and mix until a smooth dough forms.

In another bowl, beat the vegetable shortening until fluffy, then mix into the dough until well combined.

Spread a portion of the masa dough onto the center of each corn husk, add shredded beef and a spoonful of red chile sauce, then fold and tie with a strip of husk.

Place tamales upright in a steamer pot, cover, and steam for about 1 to 1.5 hours or until the masa pulls away from the husk easily.

Taco

In a skillet, brown the ground beef over medium heat until fully cooked.

Add taco seasoning and a little water to the cooked beef, stir well, and simmer for about 5 minutes.

Fill taco shells with the seasoned beef, then top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Enchilada

Preheat the oven to 350°F (175°C).

In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for a few seconds on each side to soften.

Spread some enchilada sauce on the bottom of a baking dish. Fill each tortilla with shredded beef, roll them up, and place seam-side down in the dish.

Pour the remaining enchilada sauce over the rolled tortillas, top with shredded cheese, and bake for 20-25 minutes until hot and bubbly.

Rice & Beans

In a saucepan over medium heat, combine cooked rice and canned black beans.

Add cumin, garlic powder, and salt. Stir well and cook for about 5-7 minutes until heated through.

Remove from heat, stir in fresh cilantro and lime juice, and serve alongside tamales, tacos, and enchiladas.