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Restaurants›Mitla Cafe›E) Combination Plate Recipe

E) Combination Plate Recipe

Name: Mitla Cafes E) Combination Plate Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.5 cups seasoned ground beef (for taco); 0.5 cups shredded cooked chicken (for enchilada); 1 each prepared pork tamale (steamed, store-bought or homemade); 1 each roasted poblano pepper (for chile relleno); 0.5 cups refried beans (for tostada base and side); 3 each corn tortillas (for taco & tostada); 1 each flour tortillas or corn for enchilada (8-inch); 0 to taste masa dough or prepared tamale wrapper (if making tamale from scratch); 2 tbs oil for frying; 1 each 1 egg + 1 tbs flour (for chile relleno batter) — optional; 0.25 cups red enchilada sauce; 0.25 cups salsa roja or pico de gallo; 0.5 cups shredded cheddar or Mexican blend cheese; 2 tbs crumbled queso fresco or cotija; 0.5 cups shredded iceberg lettuce; 0.25 cups diced tomato; 2 tbs diced onion; 2 tbs sour cream or crema; 1 tbs pickled jalapeños (optional); 2 tbs vegetable oil (for cooking meat and frying); 1 tsp garlic, minced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 2 each lime wedges (for serving)

Inspired by Mitla Cafe

Time40m

Serves1

Choice of 3 – Taco, Tostada, Tamale, Chile Relleno or Enchilada

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Ingredients

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Proteins & Fillings (choose 3; this recipe makes one full combination plate with three items)

1/2 cups seasoned ground beef (for taco)

1/2 cups shredded cooked chicken (for enchilada)

1 each prepared pork tamale (steamed, store-bought or homemade)

1 each roasted poblano pepper (for chile relleno)

1/2 cups refried beans (for tostada base and side)

Tortillas, Shells & Pastry

3 each corn tortillas (for taco & tostada)

1 each flour tortillas or corn for enchilada (8-inch)

0 to taste masa dough or prepared tamale wrapper (if making tamale from scratch)

2 tbs oil for frying

1 each 1 egg + 1 tbs flour (for chile relleno batter) — optional

Sauces & Toppings

1/4 cups red enchilada sauce

1/4 cups salsa roja or pico de gallo

1/2 cups shredded cheddar or Mexican blend cheese

2 tbs crumbled queso fresco or cotija

1/2 cups shredded iceberg lettuce

1/4 cups diced tomato

2 tbs diced onion

2 tbs sour cream or crema

1 tbs pickled jalapeños (optional)

Seasonings & Pantry

2 tbs vegetable oil (for cooking meat and frying)

1 tsp Garlic, minced

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 each Lime wedges (for serving)

Method

Prep (shared components)

Warm tortillas

Heat a dry skillet over medium heat. Warm corn and flour tortillas 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Shred or crumble cheeses and chop lettuce, tomato, and onion. Warm the enchilada sauce in a small saucepan over low heat.

Make seasoned ground beef (for taco)

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and sauté 20 seconds until fragrant.

Add 1/2 cup ground beef, break up with a spoon, and cook 4–5 minutes until browned.

Stir in chili powder, cumin, 1/8 tsp salt, and a pinch of black pepper. Add 1–2 tablespoons water if needed and simmer 1–2 minutes until flavors meld. Remove from heat and keep warm.

Assemble Taco

Place a warmed corn tortilla on a plate. Spoon the seasoned ground beef (about 1/2 cup total makes up to two small tacos; for this plate use ~1/4–1/3 cup).

Top with shredded lettuce (about 2 tablespoons), diced tomato (1 tablespoon), diced onion (1 teaspoon), a sprinkle of shredded cheese (1–2 tablespoons), a drizzle of salsa or crema, and a lime wedge on the side.

Prepare Tostada

If you prefer a crispy tostada, add 1 tablespoon oil to a small skillet and fry one corn tortilla 1–2 minutes per side until golden and crisp. Drain on paper towels. (Alternatively, bake tortilla at 400°F/200°C for 6–8 minutes.)

Spread 1/4 cup refried beans evenly on the crispy tostada shell (warm beans first if refrigerated).

Top with shredded lettuce (2 tablespoons), diced tomato (1 tablespoon), crumbled queso fresco (1 tablespoon), salsa (1–2 tablespoons) and a spoonful of sour cream or crema.

Heat Tamale

If using a pre-steamed tamale: steam or microwave to reheat. To steam: place tamale in a steamer basket over boiling water for 10–12 minutes until heated through. To microwave: unwrap and cover with a damp paper towel; microwave 1–2 minutes until hot.

Serve tamale with a spoonful of red enchilada sauce or salsa and a sprinkle of queso fresco and chopped onion if desired.

Prepare Chile Relleno

If using a roasted poblano: carefully slit along one side and remove seeds and membrane. Stuff the pepper with 2–3 tablespoons shredded cheese or a mix of cheese and cooked shredded chicken (if chosen).

Optional batter: whisk 1 egg until frothy and fold in 1 tablespoon flour to make a light batter. Heat 1/2 inch oil in a skillet over medium-high heat.

If battering: dip stuffed pepper into batter, then fry 2–3 minutes per side until golden and puffed. If not battering: brush with oil and pan-roast 4–5 minutes per side until cheese melts and pepper is blistered. Drain on paper towels.

Serve chile relleno with warmed enchilada sauce spooned over (about 1–2 tablespoons) and sprinkle with queso fresco.

Prepare Enchilada

Take one warmed 8-inch tortilla. Spoon about 1/4 cup shredded cooked chicken down the center of the tortilla and a tablespoon of shredded cheese.

Roll tortilla tightly and place seam-side down on a small plate. Spoon 2–3 tablespoons warm enchilada sauce over the top and sprinkle with remaining cheese (about 1–4 tablespoons depending on preference).

Briefly broil or bake: place under a hot broiler 2–3 minutes or in a 375°F/190°C oven for 6–8 minutes until cheese is melted and sauce is bubbling.

Plate & Garnish

Arrange your chosen three items (for example: taco, tostada, tamale) on a dinner plate. Add a scoop or smear of any remaining refried beans (about 2 tablespoons) and a small side of extra salsa or enchilada sauce (1–2 tablespoons).

Garnish with extra crumbled queso fresco, a dollop of sour cream, pickled jalapeños if desired, and lime wedges. Serve immediately.