Mexicali Grande Recipe

Prepare the Chicken Enchiladas

Preheat your oven to 375°F (190°C). In a mixing bowl, combine shredded chicken and half of the enchilada sauce. Mix well.

Soften the corn tortillas by heating them in a dry skillet or microwave for a few seconds. Fill each tortilla with the chicken mixture and roll them up tightly.

Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

Prepare the Chicken Taco

In a skillet, cook the ground chicken over medium heat until no longer pink. Drain excess fat.

Add taco seasoning and 1/4 cup of water to the skillet. Stir and cook for another 5 minutes until the sauce thickens.

Fill each taco shell with the seasoned chicken, then top with shredded lettuce, diced tomato, shredded cheese, and sour cream.

Make the Tamales

In a bowl, mix corn masa with chicken broth until a dough forms. If too dry, add more broth until the desired consistency is reached.

Spread a portion of masa onto a soaked corn husk, add a tablespoon of filling, and fold the husk over.

Steam the tamales in a steamer pot for about 1 to 1.5 hours until the masa is firm and cooked through.

Cook the Rice and Beans

In a saucepan, heat olive oil over medium heat. Add the white rice and toast it for 2-3 minutes.

Add water and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

In a separate pot, heat the black beans until warm. Serve alongside the rice.