Jul 14 2026
Restaurants›Rancho Azteca›Chicken Flauta, Beef Chile Relleno And Speedy González Recipe

Chicken Flauta, Beef Chile Relleno And Speedy González Recipe

Inspired by Rancho Azteca
Time1h
Serves4

Beef hard taco, beef enchilada, rice and refried pinto beans.

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Ingredients

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Chicken Flauta

Beef Chile Relleno

Speedy González (Taco, Enchilada, Rice, and Beans)

Method

Chicken Flauta

  1. 1

    Prepare Flautas

    In a skillet over medium heat, warm the corn tortillas until pliable. Remove from heat.

  2. 2

    Fill Tortillas

    Place 2 tablespoons of shredded chicken and a sprinkle of cheese on one side of each tortilla. Roll tightly and secure with a toothpick.

  3. 3

    Fry Flautas

    In a large pot, heat vegetable oil over medium-high heat. Fry the flautas in batches until golden brown and crispy, about 3-4 minutes.

  4. 4

    Serve

    Remove from oil and drain on paper towels. Serve hot with sour cream and salsa.

Beef Chile Relleno

  1. 5

    Prepare Peppers

    Roast the poblano peppers over an open flame until charred. Place in a plastic bag for 10 minutes to steam, then peel and remove seeds.

  2. 6

    Cook Beef Filling

    In a skillet, sauté chopped onion and minced garlic until soft. Add ground beef and cook until browned. Season with salt.

  3. 7

    Stuff Peppers

    Fill each pepper with the beef mixture and top with shredded cheese.

  4. 8

    Batter and Fry

    Beat eggs and dip each stuffed pepper in flour, then into the beaten eggs. Fry in heated vegetable oil until golden brown.

  5. 9

    Serve

    Serve hot, optionally with more cheese on top and a side of sauce.

Speedy González (Taco, Enchilada, Rice, and Beans)

  1. 10

    Prepare Taco Filling

    In a skillet, brown ground beef over medium heat. Add taco seasoning and mix well.

  2. 11

    Assemble Tacos

    Fill each hard taco shell with the seasoned beef, adding cheese, sour cream, and salsa as desired.

  3. 12

    Prepare Enchiladas

    Roll the remaining cooked beef in corn tortillas, placing them seam-side down in a baking dish. Top with cheese and salsa.

  4. 13

    Cook Enchiladas

    Bake the enchiladas in a preheated oven at 350°F (175°C) for 20 minutes.

  5. 14

    Serve Rice and Beans

    Heat the refried pinto beans and cooked rice in separate pots. Serve alongside the tacos and enchiladas.

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