Taco, Enchilada And Tostada Recipe

Prepare proteins

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the ground beef with 1/2 tsp salt and 1/2 tsp pepper. Add the beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Transfer browned beef to a bowl and set aside. In the same skillet add remaining 1 tablespoon oil. Season chicken breasts lightly with salt and pepper and add to skillet. Cook 5–6 minutes per side until cooked through (internal 165°F/74°C). Remove chicken to a cutting board and let rest 5 minutes, then shred with two forks. Return shredded chicken to the skillet briefly to absorb 2 tablespoons of enchilada sauce (optional) and keep warm.

Make combined sauce and meat filling

Lower heat to medium. Add chopped onion and minced garlic to the skillet (if needed add 1 tsp oil); sauté until translucent, 3–4 minutes. Add the cooked ground beef back to the skillet with the onion and garlic. Stir in tomato sauce, enchilada sauce, and 1 cup water or chicken stock. Add chili powder, cumin, smoked paprika, oregano, remaining salt and pepper. Simmer gently for 8–10 minutes until slightly reduced and saucy. Taste and adjust salt or chili powder. Divide sauce mixture: reserve about 1 1/2 cups for enchiladas and 1 cup for tacos/tostadas (you'll use shredded chicken and beef in all three preparations).

Warm tortillas & assemble tacos

Warm corn tortillas in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven 10 minutes. Keep warm in a towel. To assemble each taco: spoon about 2 tablespoons of the beef/chicken mixture into a tortilla, top with 2 tablespoons shredded cheese, a small handful (about 1/4 cup) shredded lettuce, a tablespoon diced tomato, a sprinkle of diced onion and cilantro. Add a dollop of sour cream and a squeeze of lime. Serve two tacos per person (adjust quantity to taste).

Fill and bake enchiladas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread 1/3 cup enchilada sauce across the bottom of the dish. Soften tortillas by quickly dipping each into warmed sauce or microwave for 20–30 seconds to make them pliable. Spoon about 2–3 tablespoons of the meat mixture and 1–2 tablespoons of ricotta or refried beans if using into each tortilla, then sprinkle about 2 tablespoons shredded cheese in the center. Roll tightly and place seam-side down in the baking dish. Repeat to fill the dish (about 8 enchiladas). Pour remaining enchilada sauce evenly over the rolled enchiladas and top with remaining shredded cheese and sliced green onions. Bake uncovered 18–22 minutes until cheese is bubbling and edges are slightly browned. Let rest 5 minutes before serving. Garnish with cilantro and crumbled queso fresco.

Prepare tostada shells and assemble

If making shells from corn tortillas, brush each tortilla lightly with oil and bake on a sheet at 400°F (200°C) for 6–8 minutes per side until crisp, or shallow-fry in 1/4-inch oil 1–2 minutes per side until golden and drain on paper towels. Spread about 1/4 cup refried beans evenly on each tostada shell. Top with 2–3 tablespoons of the beef/chicken mixture, a handful of shredded lettuce (about 1/4 cup), a spoonful of avocado or guacamole, diced tomato if desired, pickled jalapeños and a sprinkle of shredded cheese or queso fresco. Finish with a drizzle of sour cream or hot sauce and a squeeze of lime.

Arrange tacos, enchiladas and tostadas on a platter or serve individually: 2 tacos, 1–2 enchiladas and 1 tostada per person is a hearty portion. Offer lime wedges, extra hot sauce, pickled onions and chopped cilantro on the side. Leftover meat and sauce store in an airtight container in the refrigerator for up to 3 days.