Enchilada, Chile Relleno And Crispy Taco Recipe
A trio featuring a savory cheese enchilada, a home-style chile relleno, and a crispy beef taco.
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Ingredients
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Enchilada
Chile Relleno
Crispy Taco
Method
Enchilada Preparation
- 1
Prepare the Enchilada
Preheat the oven to 350°F (175°C). Heat olive oil in a skillet over medium heat. Lightly fry corn tortillas until soft, then dip in enchilada sauce. Fill each tortilla with shredded cheese, roll up, and place seam-side down in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with more cheese. Bake for 20-25 minutes until cheese is bubbly.
Chile Relleno Preparation
- 2
Prepare the Chile Relleno
Roast poblano peppers over an open flame until charred. Place in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel off the skin, make a slit, and remove seeds. Stuff with shredded cheese. In a bowl, beat eggs and gently fold in flour and salt. Dip stuffed peppers in the egg batter and fry in hot oil until golden brown. Drain on paper towels.
Crispy Taco Preparation
- 3
Prepare the Crispy Taco
In a skillet, brown ground beef over medium heat. Drain excess fat, then add taco seasoning and a little water as per package instructions. Simmer until thickened. Fill corn taco shells with seasoned beef, then top with shredded lettuce, diced tomatoes, and a dollop of sour cream.
