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Restaurants›Mitla Cafe›Taco, Enchilada And Tamale With Cheese And Sauce Recipe

Taco, Enchilada And Tamale With Cheese And Sauce Recipe

Name: Mitla Cafes Taco, Enchilada And Tamale With Cheese And Sauce Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 6 pieces corn taco shells (store-bought) or small corn tortillas; 1.5 cups shredded cheddar or Mexican blend cheese; 2 tbs vegetable oil (for crisping / frying if using fresh tortillas); 2 tbs fresh cilantro, chopped (optional garnish); 0.25 cups finely chopped onion (optional garnish); 6 pieces flour or corn tortillas (6-inch) for enchiladas; 2 cups shredded Monterey Jack or cheddar; 1 tbs olive oil or vegetable oil; 1 pieces 1 small onion, finely chopped; 2 tsp garlic, minced; 1 cup canned tomato sauce; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 cups water; 1.5 cups masa harina (for tamales); 1 cups warm water or chicken broth; 0.5 tsp baking powder; 0.5 tsp salt; 0.25 cups lard or vegetable shortening, softened; 1 cups shredded cheese (cheddar, jack, or queso fresco); 6 pieces corn husks (dried), soaked in warm water 30 min; 1 tbs vegetable oil; 1 tsp all-purpose flour; 2 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cup canned tomato sauce

Inspired by Mitla Cafe

Time2h

Serves3

Make Taco, Enchilada And Tamale With Cheese And Sauce Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco (crispy shell) with cheese

6 pieces corn taco shells (store-bought) or small corn tortillas

1 1/2 cups shredded cheddar or Mexican blend cheese

2 tbs vegetable oil (for crisping / frying if using fresh tortillas)

2 tbs fresh cilantro, chopped (optional garnish)

1/4 cups finely chopped onion (optional garnish)

Enchilada with cheese and sauce

6 pieces flour or corn tortillas (6-inch) for enchiladas

2 cups shredded Monterey Jack or cheddar

1 tbs olive oil or vegetable oil

1 pieces 1 small onion, finely chopped

2 tsp Garlic, minced

1 cup canned tomato sauce

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 cups water

Tamale with cheese (steamed) - makes 6 small tamales

1 1/2 cups masa harina (for tamales)

1 cups warm water or chicken broth

1/2 tsp Baking powder

1/2 tsp Celtic sea salt

1/4 cups lard or vegetable shortening, softened

1 cups shredded cheese (cheddar, jack, or queso fresco)

6 pieces corn husks (dried), soaked in warm water 30 min

Common sauce (red enchilada-style sauce) and finishing

1 tbs Tuscany sunflower oil

1 tsp 00 bread flour

2 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 cup canned tomato sauce

1/2 cups Chicken or vegetable broth

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 pieces Lime wedges (for serving)

Method

Taco (crispy shell) with cheese

Prepare shells

If using store-bought pre-crisped taco shells, preheat oven to 350°F (175°C) and warm shells 5–7 minutes. If using fresh corn tortillas and you want them crispy: pour 2 tbs vegetable oil into a skillet over medium-high heat. Fry each tortilla 30–45 seconds per side until pliable with light blistering, then fold over a taco form or tongs and fry 20–30 seconds more to set the shape. Drain on paper towels.

Fill and cheese

Place warmed/crisped taco shells on a tray. Divide 1.5 cups shredded cheese evenly among the 6 shells (about 1/4 cup cheese each). Add optional chopped onion and cilantro on top of the cheese if desired. The heat from the shell/oven will slightly melt the cheese.

Enchilada with cheese and sauce

Make enchilada filling and sauce base

Preheat oven to 375°F (190°C). Heat 1 tbs oil in a small skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in 1 cup canned tomato sauce, 1/4 cup water, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano and 1/2 tsp salt. Simmer gently 4–5 minutes to combine and slightly thicken. Taste and adjust salt or chili powder as needed.

Assemble enchiladas

Soften the 6 tortillas by wrapping them in a damp towel and microwaving 20–30 seconds or heating briefly in a dry skillet. Spoon about 2–3 tbs of the sauce onto each tortilla, spread a thin layer of shredded cheese (about 1/3 cup per tortilla will finish the pan; reserve some for topping), roll snugly and place seam-side down in a lightly oiled 8x8-inch baking dish. Repeat for all tortillas.

Top and bake

Pour remaining sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese (from the 2 cups) over the top. Bake in preheated 375°F (190°C) oven 15–18 minutes until cheese is melted and sauce is bubbling. Remove and let rest 5 minutes before serving. Garnish with chopped cilantro or diced onion if desired.

Tamale with cheese (steamed)

Soak corn husks

Place dried corn husks in warm water and soak at least 30 minutes until pliable. Drain and pat dry before assembling.

Prepare masa dough

In a mixing bowl, combine 1.5 cups masa harina, 0.5 tsp baking powder and 0.5 tsp salt. In a separate bowl, beat 0.25 cup softened lard (or vegetable shortening) until fluffy. Gradually add warm water or broth (1 cup) to the lard while mixing to create a loose emulsion. Add the masa mixture to the lard mixture and beat (by hand or with a mixer) until a soft, spreadable dough forms — texture should be light and slightly tacky but hold shape. If dough is too dry, add 1–2 tbs more water.

Assemble tamales

Lay a softened corn husk flat, with the narrow end pointing toward you. Spread about 1/3 cup masa dough into the center of the husk in a rectangle about 3x4 inches, leaving 1 inch border at the edges. Place about 2 tbs shredded cheese in the center of the masa. Fold the sides of the husk over the masa to enclose, then fold the bottom up. Repeat for all 6 husks.

Steam tamales

Set up a steamer with about 1–2 inches of water and bring to a simmer. Stand tamales upright (open end up) in the steamer basket so they remain snug. Cover with a layer of extra husks or a damp towel and a tight-fitting lid. Steam gently for 45–55 minutes, checking water level occasionally and adding more boiling water if needed. Tamales are done when masa pulls away cleanly from the husk and is firm to the touch.

Rest

Let tamales rest 5–10 minutes before serving to firm up. Serve hot with the red sauce (below).

Common red enchilada-style sauce and finishing

Make sauce

In a small saucepan, heat 1 tbs vegetable oil over medium heat. Whisk in 1 tsp all-purpose flour and cook 30 seconds to create a light roux. Add 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder and 1/2 tsp onion powder; stir briefly to bloom the spices (10–15 seconds). Slowly whisk in 1 cup canned tomato sauce and 1/2 cup chicken or vegetable broth until smooth. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

Finish and serve

For tacos: spoon some warm sauce over the cheese-filled taco shells or serve sauce on the side for dipping; garnish with cilantro, onion and lime wedges. For enchiladas: use the sauce as directed in the enchilada section before baking. For tamales: spoon warm sauce over steamed tamales or serve on the side. Serve all items hot with lime wedges.