Enchilada, Tamale And Taco Recipe
A trio featuring a savory cheese enchilada, a chicken tamale, and a crispy beef taco.
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Ingredients
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Enchilada
Tamale
Taco
Method
Enchilada
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft. Stir in 1 cup of shredded cheese and 1 cup of enchilada sauce until combined.
- 2
Assemble the Enchiladas
Soften the corn tortillas in a hot pan for about 30 seconds on each side. Fill each tortilla with the cheese mixture, roll them up, and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- 3
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes until the cheese is melted and bubbly.
Tamale
- 4
Prepare the Masa
In a bowl, mix masa harina, vegetable oil, and chicken broth until a soft dough forms. Add spices to taste.
- 5
Assemble the Tamales
Spread about 2 tablespoons of masa dough onto a soaked corn husk, add a spoonful of shredded chicken, and fold the sides over to seal. Repeat with remaining husks and filling.
- 6
Steam
Place tamales upright in a steamer basket over boiling water and steam for about 1 hour or until the masa is firm.
Taco
- 7
Cook the Beef
In a skillet, brown the ground beef over medium heat. Drain excess fat and add taco seasoning, cooking according to package instructions.
- 8
Assemble the Tacos
Fill each taco shell with seasoned beef, then top with shredded lettuce, chopped tomatoes, and shredded cheese.
