Three deep fried shredded beef or chicken flautas served with guacamole and sour cream.

#7 Flauta Plate

Cheese enchilada, flauta, taco and Hatch Valley chile con carne, smothered with your choice of chile sauce.

#2 Hatch Valley Combination Plate

Red or green chile con carne (pork) served with two flour tortillas.

#8 Red or Green Chile Pork Plate

with rice and beans choice of ground beef or chicken.

One Taco Plate

Two ground beef or chicken tacos with rice and beans.

Tacos

Deep fried flour tortilla with fresh lettuce, tomatoes, cheese and beans.

Taco Salad in a Shell

Homemade flour tortilla chips and freshly made guacamole

Guacamole and Chips

Marinated chicken or beef, grilled with fresh onion, bell peppers and tomatoes, placed on a bed of fresh green lettuce, served with cheese, guacamole and sour cream.

Fajita Salad

Rolled cheese enchilada, tamale, relleno, taco, Hatch Valley chile con carne smothered with your choice of chile.

#1 Si Señor Combination Plate

Two cheese enchiladas with rice and beans.

Cheese Enchiladas

Sopaipilla Plates

Three rolled or flat chicken or beef enchiladas smothered in your favorite chile sauce.

#5 Chicken or Beef Enchilada Plate

One chile relleno topped with red or green chile.

Chile Relleno Plate

Hamburger

Grill Cheese

Homemade corn tortilla chips topped with beans, carne asada, and melted cheese.

Nachos

Seasoned meat with red chile rolled in corn meal dough, wrapped in corn husks and steamed.

Tamale Plate

Beef or chicken, grilled with fresh bell peppers, onions and tomatoes. Served with guacamole, sour cream and two flour tortillas.

Fajita Plate

Served with two flour tortillas. The “true taste” of New Mexico’s best.

Bowl of Red or Green Chile Pork

Two stuffed Hatch Valley green chiles, smothered in red or green chile sauce.

#6 Chile Relleno Plate

Flour tortilla taco shell with lettuce, tomato, cheese, whole beans and your choice of ground beef, chicken or shredded beef.

Small Taco Salad

Red or green chile meat (pork). Topped with red or green chile.

Chile Meat Burrito Plate

One taco with your choice of ground beef, chicken, or shredded beef and a cheese enchilada smothered in red or green sauce.

Taco and Enchilada Plate

Cheese enchilada, tamale, taco and Hatch Valley chile con carne, smothered with your choice of chile.

#3 Deluxe Combination Plate

In a bowl, mix the shredded beef or chicken with cheese if using, until well combined.

Prepare the Filling

Take a tortilla and place about 1/4 cup of the filling in the center. Roll the tortilla tightly around the filling and secure with a toothpick if needed. Repeat with remaining tortillas.

Assemble the Flautas

In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the flautas, seam side down, and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Flautas

Serve the flautas hot with guacamole and sour cream on the side.

Serve

tortillas

shredded beef or chicken

cheese (optional)

oil for frying

Begin by preparing all ingredients. Dice the Hatch Valley green chiles, shred the lettuce, and chop the tomatoes.

Prepare the Ingredients

In a skillet, heat 1 tablespoon of olive oil over medium heat. Warm the corn tortillas in the oil, then fill each with shredded cheese, roll them up, and set aside.

Make the Cheese Enchiladas

In the same skillet, add another tablespoon of olive oil. Fill flour tortillas with ground beef or shredded chicken, roll them tightly, and fry until crispy. Set aside.

Prepare the Flautas

In a saucepan, combine the diced Hatch Valley green chiles, refried beans, cumin, garlic powder, salt, and black pepper. Heat until warm and well combined.

Cook the Hatch Valley Chile Con Carne

On a large plate, arrange the cheese enchiladas, flautas, and a taco. Spoon the Hatch Valley chile con carne over the plate and drizzle with your choice of chili sauce.

Assemble the Plate

Top with shredded lettuce, diced tomatoes, and a dollop of sour cream. Serve hot and enjoy!

Garnish and Serve

Corn tortillas

Shredded cheese (cheddar or Mexican blend)

Ground beef or shredded chicken

Flour tortillas

Hatch Valley green chile (diced)

Refried beans

Shredded lettuce

Diced tomatoes

Sour cream

Chili sauce (red or green)

Olive oil

Cumin

Garlic powder

Salt

Black pepper

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced pork shoulder and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

Sear the Pork

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Sauté Vegetables

Return the seared pork to the pot. Stir in the red chile powder, green chile, cumin, salt, and black pepper. Mix well to coat the pork with the spices.

Combine Ingredients

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the pork is tender.

Add Broth and Simmer

While the pork is simmering, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Prepare Tortillas

Once the pork is tender, serve it hot with the warm flour tortillas on the side. You can serve with additional red or green chile sauce if desired.

Pork shoulder, diced

Onion, chopped

Garlic cloves, minced

Red chile powder

Green chile, diced

Chicken broth

In a skillet over medium heat, add the ground beef or chicken. Cook for 5-7 minutes until browned. Drain any excess fat.

Prepare the Protein

Stir in taco seasoning and 1/4 cup of water. Simmer for another 5 minutes, stirring occasionally.

Add Seasoning

In a separate pot, heat the cooked rice and black beans over low heat until warmed through.

Prepare Rice and Beans

Fill taco shells with the cooked protein, lettuce, tomatoes, shredded cheese, and top with sour cream and salsa as desired.

Assemble Tacos

Plate the tacos alongside the warm rice and beans. Enjoy your One Taco Plate!

Ground Beef or Chicken

Taco Seasoning

Taco Shells

Cooked Rice

Cooked Black Beans

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Salsa

In a skillet over medium heat, cook the ground beef or chicken until browned. Drain excess fat if necessary.

Cook the Meat

Stir in the taco seasoning and cook according to package instructions, usually adding a bit of water and simmering for a few minutes.

Warm the taco shells in the oven or microwave. Fill each shell with a portion of the meat mixture.

Prepare the Tacos

Top the tacos with cooked rice, beans, shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Add Toppings

Drizzle salsa on top as desired and serve the tacos immediately.

Ground beef or chicken

Taco seasoning

Taco shells

Cooked rice

Cooked beans (black or pinto)

Shredded cheese

In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place one flour tortilla in the oil. Fry until golden brown, about 1-2 minutes on each side. Remove and drain on paper towels. Repeat with remaining tortillas.

Fry the Tortillas

In a large bowl, combine the shredded lettuce, diced tomatoes, black beans, and shredded cheddar cheese. Season with salt and pepper to taste and toss gently to combine.

Prepare the Salad

Once the tortillas have cooled slightly and are crispy, place one tortilla shell on a plate. Fill it with the salad mixture, then top with sliced avocado, a dollop of sour cream, and salsa.

Assemble the Salad

Repeat the assembly process for the remaining tortilla shells. Serve immediately and enjoy your taco salad in a shell!

Vegetable oil

Lettuce (shredded)

Tomatoes (diced)

Cheddar cheese (shredded)

Black beans (canned, drained and rinsed)

Avocado (sliced)

Pepper

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mash the Avocados

Add lime juice, chopped cilantro, red onion, jalapeño (if using), salt, and pepper to the mashed avocados. Mix until well combined.

Add Ingredients

Taste the guacamole and adjust seasoning if necessary, adding more salt or lime juice to your preference.

Taste and Adjust

ripe avocados

lime juice

fresh cilantro, chopped

red onion, finely chopped

jalapeño, finely chopped (optional)

salt

black pepper

In a mixing bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Add the chicken or beef strips, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator.

Marinate the Protein

Preheat a grill or grill pan over medium-high heat. Add sliced onions and bell peppers. Grill for about 5-7 minutes or until they are tender and slightly charred. Remove from heat and set aside.

Grill the Vegetables

On the same grill, cook the marinated chicken or beef strips for approximately 6-8 minutes per side, or until fully cooked and no longer pink in the center. Remove from the grill and allow to rest for a few minutes before slicing.

Cook the Protein

In a large serving bowl, layer the chopped lettuce, grilled vegetables, diced tomatoes, and sliced chicken or beef. Top with shredded cheddar cheese, guacamole, and sour cream.

Toss the salad gently to combine. Serve immediately, either as a main dish or as a side.

Chicken breast or beef strips

Lime juice

Chili powder

Bell peppers (mixed colors)

Onion (sliced)

Lettuce (chopped)

Guacamole

Preheat the oven to 350°F (175°C). Roll shredded cheese in corn tortillas and place them seam-side down in a baking dish.

Prepare the Enchiladas

In a skillet, heat olive oil over medium heat. Add chili powder, salt, and pepper. Stir in the Hatch Valley chile con carne until heated through.

Make the Chile Con Carne

Steam the tamales according to package instructions or until heated through.

Cook the Tamales

Roast and stuff the poblano peppers with cheese and spices, then bake until the cheese is melted and bubbly.

Prepare the Rellenos

Brown the ground beef in a skillet and season with taco seasoning. Fill taco shells with the beef and top with chopped lettuce and diced tomatoes.

Cook the Tacos

On a plate, arrange the enchiladas, tamales, rellenos, and tacos. Pour the chile con carne over the enchiladas and garnish with sour cream.

Tamales (pork or chicken)

Stuffed poblano peppers (rellenos)

Ground beef (for tacos)

Hatch Valley chile con carne

Red or green chile sauce

Chopped lettuce

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.

In a bowl, mix the sautéed onion and garlic with the cooked rice, refried beans, half of the shredded cheese, salt, and pepper.

Warm the corn tortillas in a skillet or microwave to make them pliable. Spoon the filling onto each tortilla and roll them up tightly.

Fill the Tortillas

Spread a layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.