2) Taco, Enchilada And Tamale With Cheese And Sauce Recipe

Make enchilada/taco sauce

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes until slightly nutty but not browned. Add 3 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp dried oregano; stir until fragrant (about 30 seconds). Whisk in 2 tbs tomato paste until combined. Gradually add 2 cups chicken or vegetable broth while whisking to avoid lumps. Bring to a gentle simmer, reduce heat and cook 5–7 minutes until slightly thickened. Stir in 1 tsp apple cider vinegar, 1 tsp salt and 0.5 tsp sugar (if using). Taste and adjust seasoning. Keep warm for assembly.

Prepare filling: Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add 1 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 500 g ground beef (or shredded chicken) and cook, breaking up meat, until browned and cooked through (6–8 minutes). Drain excess fat if needed.

Season filling: Reduce heat to medium and stir in 1 tbs chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Add 2–3 tbs of the prepared sauce to moisten (optional). Simmer 2 minutes to meld flavors. Remove from heat and stir in 0.25 cup chopped cilantro.

Warm tortillas: Heat a dry skillet over medium-high heat. Quickly warm each corn tortilla 20–30 seconds per side until pliable (or brush lightly with oil and heat 15 seconds per side). Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: Divide the meat filling among 8 tortillas, top each with a generous sprinkle of 2 cups shredded cheese (about 0.25 cup per 2 tacos, or adjust), spoon a little sauce over if desired, garnish with cilantro and a lime wedge. Serve immediately with sour cream, diced tomatoes and jalapeños.

Preheat oven to 180°C (350°F). Lightly oil a 9x13-inch baking dish.

Soften tortillas: Heat 2 tsp oil in a large skillet over medium heat. Quickly dip or cook each tortilla 10–15 seconds per side to make pliable, stacking them on a plate and covering with a towel to retain moisture.

Prepare filling: In a bowl combine 400 g shredded cooked chicken (or beef), 0.5 cup finely chopped onion, 1 minced garlic clove, 0.5 tsp salt and 1 cup shredded cheese. Mix until evenly combined.

Assemble enchiladas: Pour 1 cup of the warm sauce into the bottom of the prepared baking dish to coat. Spoon about 3–4 tbs of filling down the center of each tortilla, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.

Top and bake: Pour remaining sauce evenly over assembled enchiladas and sprinkle remaining 1 cup shredded cheese on top. Bake uncovered 18–22 minutes until cheese is melted and sauce is bubbly. Garnish with chopped cilantro and serve with sour cream and diced tomatoes.

Prepare corn husks: Soak 12 dried corn husks in warm water for 30 minutes until pliable. Rinse and pat dry. Keep a few in hot water while assembling if they start to stiffen.

Make masa dough: In a large bowl, beat 0.75 cup softened lard (or vegetable shortening) with an electric mixer until fluffy (about 2–3 minutes). In a separate bowl, whisk together 2 cups masa harina, 2 tsp baking powder and 1 tsp salt. Gradually add dry mix and 1.5 cups warm chicken broth to the whipped lard, alternating, and beat until a soft, spreadable dough forms. A simple test: drop a small piece of dough into cold water — it should float when properly beaten; if heavy, beat in additional broth or a tablespoon of lard.

Prepare filling: If using meat, mix 200 g cooked shredded pork or chicken with 1 cup shredded cheese and 0.25 tsp salt. If making cheese-only tamales, simply measure 1 cup shredded cheese.

Assemble tamales: Lay one soaked corn husk flat with the narrow end pointing away. Spread about 3–4 tbs of masa dough into a rectangle (about 3x4 inches) in the center of the husk, leaving a 1/2-inch border at edges. Place about 1–2 tbs of filling (meat and cheese or cheese only) in a line down the center of the masa. Fold the sides of the husk over the filling so they meet in the center, then fold the narrow end up. Repeat with remaining husks, masa and filling.

Steam tamales: Stand assembled tamales upright (open end up) in a steamer basket with about 2–3 cm (1 inch) water in the pot. Cover the top of the tamales with remaining husks or a damp cloth and place the lid on. Steam over medium heat for 60–75 minutes, checking water level occasionally and replenishing as needed. Tamales are done when masa separates easily from the husk and is fully set.

Serve: Let tamales rest 10 minutes before unwrapping. Serve warm with extra enchilada sauce, sour cream and diced tomatoes.

Arrange tacos, enchiladas and tamales on a serving platter. Provide lime wedges, sour cream, diced tomatoes and pickled jalapeños for guests to customize. Leftover sauce can be reheated and used as dipping sauce.