Taco, Enchilada And Tamale Recipe

Cook beef filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and brown 6–8 minutes until no pink remains.

Season the meat with chili powder, ground cumin, salt, and black pepper; stir to combine. Add tomato paste and 1/2 cup water, scrape up any browned bits, and simmer 4–5 minutes until mixture thickens slightly. Taste and adjust seasoning.

Warm tortillas: heat a dry skillet over medium-high heat. Lightly brush both sides of each corn tortilla with a little oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: divide the beef among 8 tortillas, top each with about 2 tablespoons shredded cheese, a drizzle of sour cream (optional), and chopped cilantro. Serve with lime wedges.

Prepare filling & warm tortillas

Preheat oven to 375°F (190°C). In a skillet, heat 1 tablespoon oil over medium heat, add 1/4 cup chopped onion and sauté 2–3 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Stir in shredded chicken and 1/2 cup of the enchilada sauce, salt to taste; heat through 2–3 minutes.

To soften tortillas for rolling, warm them briefly in a skillet 10–15 seconds per side or wrap in a damp towel and microwave 30 seconds. This prevents cracking when rolling.

Assemble: pour 3/4 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Place a softened tortilla on a work surface, put about 1/4 cup chicken filling in the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.

Top with remaining enchilada sauce (about 1 1/4 cups) evenly over the rolled enchiladas and sprinkle 1 1/2 cups shredded cheese on top.

Bake uncovered 18–22 minutes until cheese is melted and sauce bubbles. Let rest 5 minutes before serving. Garnish with cilantro and a dollop of sour cream if desired.

Prepare masa dough

Soak the corn husks in warm water for at least 30 minutes while you prepare the dough and filling. In a large bowl, combine 2 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt. Stir to combine.

In a separate bowl, beat 3/4 cup softened lard or shortening with an electric mixer until fluffy (about 2–3 minutes). Gradually add warm chicken broth (about 1 1/2 cups) to the masa mixture, then fold in the whipped lard a few spoonfuls at a time until a soft, spreadable dough forms. The dough should be light and slightly airy; a small piece floated in water should rise when done (optional test). If too dry, add 1–2 tablespoons more warm broth.

Prepare filling and assemble tamales

Mix shredded cooked pork or chicken with 1/2 cup red chile sauce until evenly coated. Drain soaked husks and pat dry. On a flat husk (smooth side down), spread about 3 tablespoons masa in a rectangle about 3x5 inches, leaving a 1/2-inch border at the edges. Place about 1 tablespoon of the meat filling down the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom end. Repeat with remaining husks, masa, and filling.

Steam tamales: stand tamales upright (open end up) in a steamer basket over simmering water. Cover with extra damp husks or a clean damp towel and a lid. Steam gently for 75–90 minutes, checking water level periodically and adding more hot water as needed. Tamales are done when masa separates easily from the husk and is firm and set.

Let tamales rest 10 minutes before serving. Serve with extra red chile sauce or enchilada sauce and shredded cheese or sour cream as desired.

Collect the shredded cheese, sour cream, chopped cilantro, and lime wedges for serving. Sprinkle additional cheese over the tacos and enchiladas if desired. Offer sour cream, cilantro, and lime wedges on the side for guests to add to tacos, enchiladas, and tamales.