Cheese Enchilada, Red Beef Tamale, Rice, Beans Recipe

Warm a dry skillet over medium heat and lightly toast the corn tortillas just until pliable, about 5-8 seconds per side. Set aside.

In a small skillet, heat a little oil. Lightly sauté onion until translucent, then add minced garlic and cook 30 seconds more.

Pour a small amount of enchilada sauce into a shallow dish. Dip each tortilla into the sauce to coat, then add about 1/4 cup shredded cheese and a touch of the sautéed onion mixture.

Roll each tortilla tightly and place seam-side down in a baking dish. Repeat with remaining tortillas in a single layer.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

Bake in a preheated 375°F (190°C) oven for 15-20 minutes, until cheese is melted and bubbling.

Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Soak corn husks in warm water for 30 minutes until pliable, then drain.

In a bowl, combine masa harina, baking powder, and salt. Mix in warm chicken broth and oil to form a soft, spreadable dough. If dough is dry, add a little more broth.

Season shredded beef with diced onion, minced garlic, cumin, and a pinch of salt. Stir in red chili sauce to coat the meat.

Spread about 1/4 cup of masa onto a softened corn husk. Place 2-3 tablespoons of beef filling in the center, then fold husk sides and roll to form a tamale. Repeat with remaining ingredients.

Place tamales in a steamer basket, seam side down. Steam over simmering water for 60-90 minutes, or until masa is fully set and dough is firm.

Remove tamales carefully and let rest a few minutes. Serve with additional red sauce or salsa on the side.

Rinse rice under cold water until the rinse runs clear; drain.

Heat oil in a heavy-bottomed pot over medium heat. Add onion and garlic; sauté until translucent and fragrant.

Add the rice and cook, stirring, until it toasts lightly and becomes glossy, about 4-5 minutes.

Stir in tomato sauce and chicken broth; season with salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.

Fluff with a fork. Stir in peas and carrots if using, and garnish with chopped cilantro before serving.

Drain and rinse canned pinto beans.

Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 3-4 minutes.

Add garlic and cumin; sauté 1 minute more.

Stir in beans and mash about half with the back of a spoon to thicken. Cook 5-7 minutes, adding a splash of water if needed to reach desired consistency.

Season with salt to taste. Optional: finish with chopped cilantro and a drizzle of olive oil before serving.