Better bring your appetite to this grande platter! We load your plate with four of our most popular selections: a hand-rolled chicken enchilada, a crispy taco loaded with beef, a home-style chile relleno filled with fresh poblano peppers and Cheddar and Monterey Jack cheese and a savory home-style chicken tamale made with stone ground corn masa.

In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook until heated through. Fill tortillas with the mixture and roll them up. Place in a baking dish.

Prepare Chicken Enchiladas

Pour chicken broth over the enchiladas and cover with foil. Bake at 350°F (175°C) for 20-25 minutes.

Bake Enchiladas

In a separate skillet, brown ground beef over medium heat. Season with salt and pepper. Fill taco shells with beef and any desired toppings.

Prepare Tacos

Roast poblano peppers until charred, then peel and stuff with a mixture of cheddar and Monterey Jack cheese. Dip in egg batter and fry until golden.

Prepare Chile Rellenos

Mix corn masa with water and seasonings. Fill corn husks with masa mixture and steam for about 1 hour until firm.

Prepare Tamales

On a large platter, arrange enchiladas, tacos, chile rellenos, and tamales. Serve with salsa and sour cream if desired.

macho combo

Recipe information

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