Our spin on a Bloody Maria with Oaxaca Gusano Mezcal and house-made Sangrita

Sangrita Maria

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

A savory home-style chicken tamale made with stone-ground corn masa and two hand-rolled enchiladas served with your choice of meat or cheese and smothered in zesty red sauce.

Soak the corn husks in warm water for 30 minutes to soften them, then drain and set aside.

Prep the Corn Husks

In a large mixing bowl, combine the corn masa harina, chicken broth, water, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until a smooth dough forms.

Prepare the Tamale Dough

Take a corn husk, spread about 1/4 cup of the masa dough on the husk, leaving space at the bottom. Add a tablespoon of shredded chicken and a sprinkle of cheese, then fold the sides over and roll up the husk. Repeat with remaining husks and filling.

Assemble the Tamales

Place the tamales upright in a steamer basket over boiling water. Cover and steam for about 1 hour, or until the masa is firm to the touch.

Steam the Tamales

Preheat the oven to 350°F (175°C). Spread a layer of red enchilada sauce on the bottom of a baking dish. Fill tortillas with shredded chicken and cheese, roll them up, and place seam-side down in the dish.

Prepare the Enchiladas

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with extra cheese. Bake for 20-25 minutes, until cheese is bubbly and golden.

Bake the Enchiladas

Serve the tamales with additional enchilada sauce on the side, and enjoy your chicken tamales and enchiladas!

Serve

corn masa harina

chicken broth

cooked chicken, shredded

cheddar cheese, shredded

red enchilada sauce

chili powder

cumin

garlic powder

onion powder

salt

black pepper

water

corn husks

Tamale and Enchiladas

Burrito smothered in zesty cheese sauce and served with Spanish rice and your choice of beans. Choose beef or chicken.

Burrito Con Queso

Sizzling tender steak or chicken strips with grilled onions and fresh poblano peppers, stuffed into a large flour tortilla and lavished with red sauce and melted Cheddar and Monterey Jack cheese. Served with Spanish rice and sour cream topping.

Fajita Burrito

A lighter version of the classic burrito with shredded lettuce, black beans, pico de gallo, Spanish rice, and your choice of meat, all folded into a warm flour tortilla then grilled. Served with a side of creamy chipotle ranch dressing. Available in a bowl upon request.

The Grilled Burrito

Fully stuffed with your choice of meat, finished with savory red sauce and melted Cheddar and Monterey Jack cheese.

Paradiso Burrito

Your choice of a bean and cheese burrito or a bean and cheese burrito fired up with jalapeño peppers. Topped with mild Cheddar and Monterey Jack cheese and homemade red sauce.

Jalapeño or Bean and Cheese Burrito (Vegetarian)

A mini burrito filled with your choice of meat and covered with savory red sauce, topped with Cheddar and Monterey Jack cheese. Served with a blend of fresh, seasoned, and grilled vegetable mix, Spanish rice, and your choice of beans.

Burrito Poquito

Make Tamale And Enchiladas Recipe in just 2h . A savory home-style chicken tamale made with stone-ground corn masa and two hand-rolled enchiladas served with your choice of meat or cheese and smothered in zesty red sauce.

Tamale And Enchiladas Recipe

Ingredients

Tamale and Enchiladas Ingredients

Method

Instructions