Combination Plate Recipe

Overview

This combination plate recipe provides components for tacos, tostadas, tamales, chile rellenos and enchiladas. Choose any three items and assemble. Make the fillings and bases first, then finish hot items just before serving so all three chosen items are warm and fresh.

Preheat oven to 350°F (175°C) for keeping finished items warm. Soak corn husks in warm water for at least 30 minutes before assembling tamales.

Finely chop onion and mince garlic. Shred the cheese. Warm enchilada sauce and refried beans in separate small pots over low heat.

Cook and shred meat

If using raw meat, simmer 1.5–2 lb (about 700–900 g) chicken or pork in salted water with half the onion and 2 garlic cloves until tender (about 30–45 minutes). Remove, cool slightly and shred with forks. Reserve 1 cup of the cooking broth for moistening masa or sauce.

In a large skillet, heat 1 tbsp oil over medium heat. Add remaining chopped onion and 2 minced garlic cloves; cook until soft, 4–5 minutes. Add shredded meat, cumin, chili powder, 1 tsp salt and 1/2 tsp black pepper. Stir 2–3 minutes to combine and warm. If dry, add 1/4–1/2 cup reserved broth. Taste and adjust seasoning.

Prepare masa

Beat masa harina/massa with lard/shortening, baking powder and 1 tsp salt until fluffy. Gradually add 1 cup warm chicken broth and beat until a soft, spreadable dough forms (masa should be light and slightly tacky). A simple test: drop a small ball into cold water — it should float when ready.

Drain soaked corn husks and pat dry. Spread about 1/4 cup masa on each husk in a 3x4 inch rectangle, leaving a 1-inch border. Place 1–2 tablespoons of the shredded meat filling in the center, and a small strip of shredded cheese if desired. Fold sides of husk over masa, then fold bottom up and tie with thin husk strip if needed.

Arrange tamales standing seam-side up in a steamer with a couple of inches of boiling water. Cover and steam for 1 to 1¼ hours, maintaining a low rolling boil; check water level occasionally. Tamales are done when masa separates easily from husk.

Warm tortillas and assemble

Lightly toast or warm corn tortillas on a dry skillet for 20–30 seconds per side until pliable. Place 2–3 tablespoons of shredded meat on each tortilla. Top with shredded lettuce, diced tomato, chopped cilantro, a squeeze of lime, crumbled queso and a spoonful of sour cream or crema. Serve 2 tacos per person as part of the combination plate.

Prepare tostadas

If using store-bought tostada shells, crisp them in a 350°F oven for 5 minutes. If using corn tortillas, brush lightly with oil and bake or fry until crisp. Spread about 1/3 cup warm refried beans on each tostada shell. Top with 2–3 tablespoons shredded meat, shredded lettuce, diced tomato, cilantro, crumbled cheese and a drizzle of crema or sour cream. Serve one tostada per plate portion.

Roll and bake enchiladas

Lightly fry or warm tortillas to make pliable. Dip each tortilla briefly in warm enchilada sauce, place 2–3 tablespoons meat and a little shredded cheese in the center, roll tightly and place seam-side down in a buttered 9x13 baking dish. Repeat to make 8 enchiladas (about 8 tortilla rolls). Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese. Bake at 350°F for 15–20 minutes until cheese is melted and sauce bubbling. Garnish with chopped cilantro and serve 2 enchiladas per plate portion (or one large as part of the trio).

Roast and peel poblanos

Char poblanos over a gas flame, under a broiler, or on a grill until skin is blackened and blistered on all sides (about 8–12 minutes). Put peppers in a covered bowl or plastic bag for 10 minutes to steam; this loosens skins. Peel off charred skin, make a lengthwise slit and remove seeds and membranes carefully, keeping the pepper intact.

Stuff each peeled poblano with about 2–3 tablespoons of shredded Monterey Jack cheese. Lightly dust stuffed peppers with a little flour to help batter adhere.

Separate egg whites and yolks (reserve 2 yolks for another use or mix into batter if desired). Whip 4 egg whites with 1/2 tsp salt to stiff peaks, fold in beaten yolks gently to create a light batter. Heat about 1/2 inch vegetable oil in a skillet over medium-high heat until shimmering.

Dip dusted stuffed peppers in the egg batter, coating evenly, then carefully place in hot oil. Fry 2–3 minutes per side until golden and puffed; drain on paper towels and keep warm in a 350°F oven while finishing other components.

Mexican rice

Prepare Mexican rice according to your preferred recipe (about 2 cups cooked). Typical method: sauté 1 cup long grain rice in 2 tbsp oil until slightly golden, add 2 cups chicken broth and 1/2 cup tomato puree, simmer covered until liquid is absorbed, fluff with fork.

Warm beans and sauce

Keep refried beans and enchilada sauce warm on low heat until assembly.

Plan portions so each plate contains three different items. Suggested portioning: 2 tacos + small scoop rice + small scoop beans; OR 1 tostada + 1 chile relleno + rice; OR 2 enchiladas + beans; OR 2 tamales + rice + beans, etc.

Arrange chosen items attractively on warmed plates. Add garnishes: lime wedges, sliced radishes, extra cilantro, queso fresco and a drizzle of crema. Serve immediately so hot items remain crisp and warm.