Taco, Enchilada And Chile Relleno Recipe

Cook beef

Pat the chuck roast dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp vegetable oil in a medium Dutch oven or heavy pot over medium-high heat. Sear the roast 3–4 minutes per side until browned. Remove roast and set aside.

Simmer and shred

Add the quartered onion, smashed garlic and 1 cup diced tomatoes (with chiles if using) to the pot and cook 2 minutes. Return roast to pot and add 2 cups beef broth, 1 tbsp chili powder, 1 tsp cumin, 0.5 tsp oregano, and remaining salt and pepper. Bring to a simmer, reduce heat to low, cover and cook 2–2.5 hours until fork-tender (or 60–90 minutes in a pressure cooker). Remove beef, shred with two forks, and return to pot to soak in the sauce 5–10 minutes. Taste and adjust salt.

Warm tortillas and assemble tacos

Heat a skillet over medium and lightly toast corn tortillas 20–30 seconds per side until warm and pliable (or wrap in foil and bake 10 minutes at 350°F). Divide shredded beef among 8 tortillas, top with diced onion, chopped cilantro and a squeeze of lime. Serve immediately.

Make enchilada sauce

In a small saucepan melt 1 tbsp butter over medium. Whisk in 1 tbsp flour and cook 1 minute. Stir in 1 tbsp ancho or chili powder, 0.5 tsp paprika and 0.5 tsp garlic powder until fragrant. Gradually whisk in 2 cups chicken or vegetable broth until smooth. Simmer 6–8 minutes until slightly thickened. Season with 0.75 tsp salt and adjust to taste. Keep warm.

Soften tortillas

Lightly brush each corn tortilla with vegetable oil (about 2 tbsp total) or briefly fry 5–10 seconds per side in a skillet to soften. Drain on paper towels.

Assemble and bake

Preheat oven to 350°F (175°C). Spoon about 2 tbsp warm enchilada sauce into the bottom of a 9x9 inch baking dish. Place about 2–3 tbsp shredded cheese in the center of a softened tortilla, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas (about 8). Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake 12–15 minutes until cheese is melted and sauce bubbly. Remove and let stand 5 minutes before serving.

Roast and peel peppers

Char the poblano peppers over a gas flame or under a broiler, turning until blackened all over (about 6–10 minutes). Place in a covered bowl or zip-top bag for 10 minutes to steam. Peel off blistered skin, rinse briefly if desired, and carefully make a lengthwise slit on one side of each pepper. Remove seeds and membranes, keeping the stem intact if possible. Pat dry.

Stuff peppers

Fill each pepper with about 1/2 cup shredded or stick cheese. If needed, secure the opening with toothpicks so the cheese remains inside.

Prepare batter and fry

Lightly dust each stuffed pepper in 1/2 cup flour, shaking off excess. Separate 2 eggs: place whites in a bowl and yolks in another. Add 0.25 tsp salt to the yolks and whisk briefly. Beat egg whites with a pinch of salt until stiff peaks form (use electric mixer or whisk). Gently fold the yolks into the whites to create a light, airy batter. Heat 1/2 cup vegetable oil in a wide skillet over medium-high until shimmering but not smoking. Dredge each floured pepper quickly in batter to coat, then carefully place in hot oil. Fry 2–3 minutes per side until golden and puffed; reduce heat if browning too fast. Transfer to paper towels to drain and remove toothpicks before serving.

Warm refried beans and Mexican rice separately according to their packages or your recipes. Place about 1/2 cup rice and 1/2 cup beans on each plate as sides.

Arrange 2 tacos, 2 enchiladas (or 1 if you prefer larger serving), and 1 chile relleno per plate. Garnish tacos with diced onion, cilantro and lime wedges. Spoon salsa and a dollop (about 1–2 tbsp) of sour cream or crema over enchiladas or serve on the side. Serve remaining salsa and lime wedges alongside.

Estimated make-ahead tips: the shredded beef and enchilada sauce can be made a day ahead and refrigerated. Reheat gently in a covered pan with a splash of broth before assembling.