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Restaurants›Mitla Cafe›1) Taco, Enchilada And Tostada Recipe

1) Taco, Enchilada And Tostada Recipe

Name: Mitla Cafes 1) Taco, Enchilada And Tostada Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef (or ground turkey); 0.5 cup yellow onion, finely chopped; 2 tsp garlic, minced; 1 tbs vegetable oil; 2 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 1 tbs tomato paste; 0.5 cup beef broth or water; 1 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cup tomato sauce; 1 cup beef or chicken broth; 1 tsp apple cider vinegar; 0.5 tsp brown sugar (optional); 0.75 tsp salt; 4 each corn tostada shells; 1 cup refried beans (canned or homemade); 2 cups shredded lettuce; 0.75 cup diced tomato; 8 each small corn or flour tortillas (6-inch); 1.5 cups shredded cheddar or Mexican blend cheese; 0.25 cup crumbled queso fresco or cotija (optional)

Inspired by Mitla Cafe

Time1h 15m

Serves4

Make 1) Taco, Enchilada And Tostada Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seasoned Ground Beef Filling (for tacos & enchiladas)

1 lb lean ground beef (or ground turkey)

1/2 cup yellow onion, finely chopped

2 tsp Garlic, minced

1 tbs Tuscany sunflower oil

2 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

1 tbs tomato paste

1/2 cup beef broth or water

1 tsp Celtic sea salt

1/2 tsp black pepper

Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 cup Tomato sauce

1 cup beef or chicken broth

1 tsp Apple cider vinegar

1/2 tsp brown sugar (optional)

3/4 tsp Celtic sea salt

Tostada Components

4 each corn tostada shells

1 cup refried beans (canned or homemade)

2 cups shredded lettuce

3/4 cup diced tomato

Taco Components

8 each small corn or flour tortillas (6-inch)

1 1/2 cups shredded cheddar or Mexican blend cheese

1/4 cup crumbled queso fresco or cotija (optional)

1/4 cup diced white onion

2 tbs Fresh cilantro, chopped

4 each Lime wedges

Enchilada Assembly & Garnish

8 each large flour tortillas (8-inch) or corn tortillas softened

1 cup additional shredded cheese for topping

2 tbs sliced green onions

1/2 cup Sour cream

Optional Extras / Condiments

1/2 cup salsa or pico de gallo

2 tbs pickled jalapeños

1 tbs Hot sauce

Method

Seasoned Ground Beef Filling (for tacos & enchiladas)

Cook aromatics

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown meat

Increase heat to medium-high. Add the ground beef and break into crumbles with a spatula. Cook 6–8 minutes until no longer pink and starting to brown.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt and pepper. Mix thoroughly so spices coat the meat. Pour in 1/2 cup beef broth (or water), scrape up browned bits, bring to a simmer and reduce heat to medium-low. Simmer 6–8 minutes until liquid is mostly absorbed and mixture is saucy but not soupy. Taste and adjust salt/seasoning. Keep warm; this filling will be used for tacos, tostadas and enchiladas.

Enchilada Sauce

Make a roux

In a small saucepan, heat 2 tbsp oil over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes, stirring constantly, until the raw flour smell cooks off and it turns lightly golden.

Add spices and liquids

Whisk in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder and 1/2 tsp onion powder until combined and fragrant (about 30 seconds). Slowly whisk in 1 cup tomato sauce and 1 cup broth, smoothing lumps.

Simmer and finish

Bring sauce to a gentle simmer, then reduce heat and cook 6–8 minutes until slightly thickened. Stir in 1 tsp apple cider vinegar, 1/2 tsp brown sugar (if using) and 3/4 tsp salt. Adjust heat/sweetness to taste. Keep warm.

Tostada Assembly

Prepare shells and beans

If tostada shells are store-bought and ready, warm them in a 375°F (190°C) oven for 4–6 minutes so they crisp. Warm the refried beans in a small saucepan or microwave until spreadable; if too thick, thin with a tablespoon or two of water.

Assemble tostadas

Spread about 1/4 cup refried beans evenly onto each tostada shell. Spoon about 1/4 cup of the seasoned beef over the beans. Top with shredded lettuce, diced tomato, a sprinkle of shredded cheese and a few cilantro leaves. Serve immediately with lime wedges and optional salsa or pickled jalapeños.

Taco Assembly

Warm tortillas

Warm small tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep covered to stay pliable.

Fill tacos

Spoon about 2–3 tbsp of the seasoned beef into each warm tortilla. Top with shredded cheese (it will melt on warm meat), a few diced onions, a sprinkle of cilantro and crumbled queso fresco if using. Serve with a lime wedge and hot sauce on the side.

Enchilada Assembly & Bake

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or coat with nonstick spray.

Fill and roll

Spoon about 2–3 tbsp of the seasoned beef into the center of each softened tortilla. If desired, add a little shredded cheese inside. Roll tightly and place seam-side down in the prepared baking dish.

Top with sauce and cheese

Pour the warm enchilada sauce evenly over the rolled enchiladas, using about 3/4 of the sauce so the tortillas are coated. Sprinkle the remaining 1 cup shredded cheese over the top.

Bake and finish

Bake uncovered 15–18 minutes until cheese is melted and sauce is bubbling. Remove from oven and let rest 5 minutes. Garnish with sliced green onions, a dollop of sour cream and chopped cilantro. Serve hot.

Final Serving & Extras

Arrange tacos, enchiladas and tostadas on a platter or serve family-style. Offer lime wedges, salsa/pico de gallo, pickled jalapeños and hot sauce so each person can customize. Leftover beef and enchilada sauce keep refrigerated 3–4 days.