6) Taco, Enchilada And Chile Relleno Recipe

Cook aromatics and beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and break up with a spatula. Cook until no longer pink, about 6–8 minutes.

Season and simmer

Stir in 1/2 cup tomato sauce, 1/2 cup broth, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered 6–8 minutes until slightly thickened. Taste and adjust salt or seasoning.

Warm tortillas and assemble

Warm corn tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds. Fill each tortilla with 2–3 tablespoons of beef, top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Serve with lime wedges.

Make enchilada sauce

In a medium saucepan over medium heat, combine 2 cups canned tomato sauce, 1 tablespoon chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder and 1 tsp salt. Stir and bring to low simmer, cook 5–7 minutes to marry flavors. Keep warm.

Prepare quick white sauce (optional creamy)

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in 1 cup milk and cook until slightly thickened, 2–3 minutes. If you prefer classic non-creamy enchiladas, skip or use a little of this white sauce to thin tomato sauce.

Soften and fill tortillas

Heat 2 tablespoons vegetable oil in a skillet over medium-high. Quickly pass each corn tortilla in the hot oil 2–3 seconds per side to soften (do not let them crisp). Dip or brush tortillas in the warm enchilada sauce, place on a work surface, add about 1/4 cup shredded cheese in center, roll tightly and place seam-side down in a 9x13 baking dish with 1/2 cup sauce spread on the bottom.

Bake

When dish is filled (about 8 enchiladas), pour remaining sauce over enchiladas and sprinkle remaining cheese on top. Bake in a preheated 350°F (175°C) oven for 15–18 minutes until cheese is melted and bubbly. Sprinkle chopped cilantro before serving.

Roast and peel poblanos

Char the poblano peppers directly over a gas flame, under a broiler, or on a hot grill, turning frequently until skins are blackened and blistered on all sides (about 8–12 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam. When cool enough to handle, peel away the blistered skin, being careful to keep peppers intact. Make a lengthwise slit and remove seeds and membranes with a small spoon.

Stuff peppers

Stuff each peeled poblano with two or three cheese sticks (about 2 oz per pepper), being careful not to overfill. Fold the pepper closed gently.

Prepare batter

Separate 4 eggs into whites and yolks. Whip egg whites with a pinch of salt until stiff peaks form (5–6 minutes with an electric mixer). In a small bowl, lightly beat yolks. Fold yolks gently into whipped whites to create a light, frothy batter. Place 1/2 cup flour in a shallow plate for dusting.

Dust, batter and fry

Heat 1 cup vegetable oil in a deep skillet over medium-high (to ~350°F / 175°C) with at least 1/2" oil depth. Lightly dust each stuffed pepper with flour, shaking off excess. Dip pepper into egg batter to coat fully. Carefully place into hot oil and fry 2–3 minutes per side until golden and puffed. Turn gently with tongs. Remove to a paper towel-lined plate to drain and keep warm. Season lightly with a pinch of salt.

Serve

Serve chile rellenos topped with warm tomato sauce (use the 1 cup reserved) or enchilada sauce, and extra cheese if desired. Plate alongside the enchiladas and tacos.

Reheat sides

Warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally until hot. Warm 1 cup Mexican red rice in microwave or on stovetop with a splash of water until heated through.

Assemble plate

On each plate place 1–2 tacos, 2 enchiladas, and 1 chile relleno. Add a scoop of refried beans and red rice. Garnish with pickled jalapeños, chopped cilantro and serve with lime wedges.