F) Special Combination Plate Recipe

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

Add ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tbs for flavor.

Sprinkle 2 tbs flour over the beef and stir for 1 minute to cook the raw flour taste.

Slowly pour in 2 cups beef broth while stirring to avoid lumps. Add 1 cup tomato sauce, 2 tsp chile powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar. Stir to combine.

Bring to a simmer, reduce heat to low, and let gently simmer uncovered for 20–25 minutes until slightly thickened. If using, stir in 1 cup drained pinto beans during the last 5 minutes to warm through. Adjust seasoning to taste. Keep warm.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Place about 1/3 cup chile con carne in each warmed tortilla. Top with shredded lettuce, diced tomato and about 2 tbs shredded cheese per taco. Serve with lime wedges and sliced radishes if desired.

Spread about 1/3 cup warm refried beans onto each tostada shell.

Top each with about 1/3 cup chile con carne, shredded lettuce, diced tomato and 2 tbs crumbled queso fresco or shredded cheese. Add pickled jalapeños to taste and serve immediately.

If using premade tamales, steam or reheat according to package instructions until hot, about 15–20 minutes.

If assembling from prepared masa: spread masa onto soaked corn husk, add about 1/4 cup chile con carne or chile sauce in the center, fold and steam 45–60 minutes until masa is firm. Serve 1 tamale per portion alongside the other items.

Roast the poblano peppers over a gas flame, under a broiler, or on a hot griddle until skins are charred and blistered on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam; then peel off skins, slit and remove seeds leaving the pepper whole.

Stuff each peeled pepper with about 1/2 cup shredded cheese. Lightly dust each stuffed pepper with 2 tbs flour to help the batter adhere.

Separate the eggs. Beat the egg whites to soft peaks, then gently fold in the yolks and a pinch of salt to make a light batter.

Heat about 1 cup vegetable oil in a skillet to 350°F (175°C). Dip each stuffed pepper in the egg batter, letting excess drip off, and carefully place in the hot oil. Fry until golden on all sides, about 2–3 minutes per side. Drain on paper towels and serve hot.

Preheat oven to 350°F (175°C). Lightly fry or warm 3 corn tortillas to make them pliable.

Place about 1/4 cup filling (shredded chicken or chile con carne) into each tortilla, roll tightly and place seam-side down in a baking dish.

Pour 1 cup enchilada sauce evenly over the rolled enchiladas and sprinkle 1 cup shredded cheese on top. Bake until heated through and cheese is melted, about 15–20 minutes. Garnish with sliced green onions and cilantro.

Prepare Mexican rice according to your preferred recipe or reheat prepared rice until hot.

Warm refried beans and place 1/2 cup on the plate alongside the rice.

Choose three items from Taco, Tostada, Tamale, Chile Relleno, or Enchilada. Plate the chile con carne (about 3/4–1 cup) and the three chosen items. Add a scoop of Mexican rice (about 1/2 cup), 1/2 cup refried beans, 3 tbs sour cream, chopped cilantro and lime wedges. Serve immediately while hot.