El Paso Plate Recipe

Prepare Chicken Enchiladas

In a skillet, heat olive oil over medium heat. Sauté chopped onions until translucent. Add shredded chicken and half of the enchilada sauce. Mix well. Preheat oven to 375°F (190°C).

Fill each tortilla with the chicken mixture, roll tightly, and place in a baking dish seam-side down. Cover with remaining enchilada sauce and sprinkle shredded cheese on top.

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.

Prepare Enchilada de Queso

In a baking dish, spread a layer of chili con carne on the bottom. Fill tortillas with cheese, roll, and place on top of the chili.

Pour additional chili con carne over the enchiladas and bake at 375°F (190°C) for 15 minutes, until heated through.

Prepare Taco al Carbon

Grill the steak or chicken until cooked to your liking. Slice into strips.

Warm corn tortillas on the grill. Assemble tacos by filling tortillas with grilled meat, and top with chopped cilantro and a squeeze of lime.

Prepare Tamales

In a bowl, mix corn masa with chicken broth until a soft dough forms. Lay out soaked corn husks, and place a spoonful of masa in the center, followed by a spoonful of filling.

Fold the sides of the corn husk over the masa and tie with a strip of husk. Steam tamales in a large pot for about 1 hour or until masa is firm.

Prepare Chile Relleno

Roast poblano peppers until charred. Let cool, then peel and make a slit to remove seeds. Stuff with shredded cheese.

In a bowl, beat eggs until fluffy. Dip stuffed peppers in flour, then in the egg mixture, and fry in hot oil until golden brown and crispy.

Prepare Rice and Beans

In a saucepan, combine cooked rice, black beans, and salt. Stir to combine and heat through.

Garnish with chopped cilantro before serving.