Sangria's Sampler Recipe

Assemble and Cook

Heat a nonstick skillet over medium heat. Butter one side of a flour tortilla (about 1/2 tbsp). Place tortilla butter-side down in skillet, sprinkle 1/2 cup of the shredded cheese evenly over the tortilla, top with a second tortilla (butter the outside if desired). Cook 2–3 minutes until the bottom is golden and cheese starts to melt. Flip carefully and cook another 1–2 minutes until cheese is fully melted and tortilla is golden. Transfer to a cutting board and slice each quesadilla into 6 wedges. Keep warm in a low oven (200°F / 95°C) while finishing other items.

Prepare Filling

If your beef is not already seasoned, combine shredded beef with chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper in a bowl. Mix well and warm briefly in a skillet over medium heat until onion softens and flavors meld, about 4–5 minutes. Remove from heat and cool slightly.

Roll Taquitos

Warm corn tortillas in a dry skillet or microwave wrapped in a damp towel so they are pliable. Place about 2 tablespoons of the beef mixture near the bottom edge of each tortilla and tightly roll into a 3–4 inch tube. Secure seam by tucking under.

Fry Taquitos

Heat vegetable oil in a heavy skillet to 350°F (175°C) or medium-high so oil shimmers. Fry taquitos seam-side down first, in batches, turning occasionally until evenly crisp and golden, about 2–3 minutes per side. Drain on paper towels and season lightly with salt. Keep warm in oven if needed.

Cook Beef Filling

In a skillet over medium heat, brown the ground beef with diced onion and minced garlic until beef is cooked through and onion is translucent, about 6–8 minutes. Drain excess fat. Stir in chili powder, salt, black pepper and refried beans (if using) to bind; heat 1–2 minutes more. Remove from heat and stir in shredded cheese until combined.

Assemble & Fry

Spoon about 2–3 tablespoons of the beef mixture onto the center of each small flour tortilla. Fold sides in and roll tightly to form small chimis (sealed seam). Heat oil to 350°F (175°C) in a deep skillet or pot. Fry chimis in batches seam-side down, turning until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm.

Prepare Chicken Filling

Combine shredded chicken with salsa verde, lime juice and salt in a bowl and mix until evenly coated.

Assemble & Fry Flautas

Warm corn tortillas until pliable. Place about 2 tablespoons of the chicken mixture at the bottom of each tortilla and roll tightly into flautas. Secure by tucking seam under. Fry in oil heated to 350°F (175°C) in batches until crisp and golden, about 2–3 minutes per side. Drain on paper towels and keep warm.

Arrange Chips and Meats

Preheat oven to 375°F (190°C). On a large oven-safe platter or sheet pan, spread tortilla chips in an even layer. Scatter shredded carnitas evenly over the chips.

Add Cheeses

Drizzle or spoon warm queso blanco over the chips and sprinkle shredded cheese evenly. Bake in the oven 5–7 minutes until cheeses are melted and bubbling.

Finish with Toppings

Remove nachos from oven and immediately top with spoonfuls of guacamole, dollops of sour cream, Pico de Gallo, sliced pickled jalapeños and sliced black olives. Sprinkle chopped cilantro and serve with lime wedges.

Whisk together mayonnaise, sour cream, minced chipotle in adobo, lime juice, dried ranch seasoning and salt in a small bowl until smooth. Taste and adjust heat or salt. Chill at least 15 minutes to let flavors meld. Serve alongside taquitos, chimis, flautas and quesadillas for dipping.

On a large sharing platter, arrange: sliced quesadillas, shredded beef taquitos, mini chimichangas, and pulled chicken flautas grouped separately. Place the nachos on a separate board or at one end of the platter. Spoon extra queso blanco into a small bowl if desired. Place chipotle ranch in a dipping bowl and set guacamole, sour cream and Pico de Gallo in small bowls for guests to add. Garnish everything with chopped cilantro and serve lime wedges on the side.