Special Combination Plate Recipe

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.

Stir in tomato sauce, beef broth, chili powder, cumin, oregano, salt, black pepper and optional diced green chiles. Bring to a simmer, reduce heat to low and cook 12–15 minutes until thickened slightly. Taste and adjust seasoning. Keep warm until plating.

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp cloth and microwave 20 seconds until pliable.

Spoon about 3 heaping tablespoons (roughly 1/4 cup) of hot chile con carne onto each tortilla.

Top each taco with shredded lettuce, diced tomato and shredded cheese. Serve with a lime wedge to squeeze over just before eating.

If using store-bought tostada shell, warm in a 350°F (175°C) oven 5 minutes to crisp. Spread 1/4 cup warmed refried beans evenly over the shell.

Top beans with about 1/3 to 1/2 cup chile con carne (adjust based on shell size). Add shredded lettuce, diced tomato and shredded cheese. Garnish with cilantro and a dollop of sour cream if desired.

Use a pre-steamed tamale warmed by steaming for 10 minutes or microwaving covered for 1–2 minutes until hot.

Serve tamale beside a scoop of chile con carne or spoon 1/4 cup chile con carne over the tamale if desired. Garnish with cilantro and a bit of sour cream.

Roast the poblano over an open flame or broiler, turning until the skin is blistered and charred all over, about 8–10 minutes. Transfer to a bowl and cover with plastic to steam 10 minutes. Peel off charred skin, make a slit and remove seeds, keeping pepper whole.

Stuff the pepper with 2 ounces cheese and close gently. Dredge the stuffed pepper in flour, tapping off excess.

Beat egg whites with a pinch of salt until soft peaks form. Fold in the yolks gently to make a light batter.

Heat about 1/4–1/2 cup vegetable oil in a skillet over medium-high heat until shimmering. Dip the floured pepper into the egg batter, then carefully place in the oil. Fry 2–3 minutes per side until golden and the egg coating is cooked through. Drain on paper towels and keep warm. Serve with a spoonful of chile con carne on the side or over the pepper if you like.

Warm a corn tortilla briefly to make it pliable. Spoon about 2 tablespoons chile con carne down the center of the tortilla (or use additional filling such as shredded chicken). Roll tightly and place seam-side down in a small ovenproof dish.

Spoon 1/4 cup enchilada sauce over the rolled tortilla and sprinkle with 1/4 cup shredded cheese. Bake at 350°F (175°C) 10–12 minutes until cheese melts and sauce bubbles. Garnish with cilantro and a dollop of sour cream.

On each plate place 1/2 cup Mexican rice and 1/2 cup refried beans to the side.

Arrange the chosen three items (taco, tostada, tamale, chile relleno or enchilada) on the plate along with a generous spoonful (about 1/3 cup) of chile con carne if not already used inside the items.

Garnish plate with chopped cilantro, a couple tablespoons of sour cream, pickled jalapeños and lime wedges. Serve immediately while hot.