Special #1 Recipe

Cooking Instructions

1. 1

   Prepare the Chile Rellenos

   Roast the poblano peppers over an open flame until the skins are charred. Place in a plastic bag to steam for 10 minutes, then peel the skin off.

2. 2

   Stuff the Peppers

   Fill each pepper with shredded cheese and a little ground beef or chicken. Carefully seal the opening with toothpicks if necessary.

3. 3

   Fry the Chile Rellenos

   Heat vegetable oil in a pan. Fry the stuffed peppers until golden brown on all sides. Set aside.

4. 4

   Make the Tamales Filling

   In a skillet, sauté onions and garlic until soft. Add the ground meat, cumin, salt, and pepper. Cook until the meat is done and set aside.

5. 5

   Prepare the Tamale Dough

   In a bowl, mix corn masa with chicken broth until a dough forms. Season with salt.

6. 6

   Assemble the Tamales

   Spread masa dough on a corn husk, add filling, and fold. Steam the tamales for about 1 hour.

7. 7

   Cook the Rice

   Rinse rice under cold water. In a pot, combine rice with 2 cups of water, salt, and cook until fluffy.

8. 8

   Serve

   Plate the Chile Relleno, Chicken Tamale, and Rice. Garnish with fresh cilantro.