Tex-mex Combination Dinner Recipe

Make Picadillo Filling

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent, 3–4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and cook, breaking up with a spoon, until no longer pink, 6–8 minutes. Drain excess fat if desired. Stir in 1 cup tomato sauce, 1/2 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon minced chipotle in adobo, 2 tablespoons raisins, 1/4 cup sliced green olives, and 1/2 cup beef broth. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5–7 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble and Bake Enchiladas

Preheat oven to 375°F (190°C). Warm 6 flour tortillas briefly in a skillet or microwave to make them pliable. Spoon about 1/4 to 1/3 cup picadillo filling down the center of each tortilla, sprinkle with shredded cheddar or Chihuahua cheese (about 2 tablespoons per tortilla), roll up and place seam-side down in a lightly greased 9x9-inch baking dish. If desired, spoon an extra 1/2 cup tomato sauce over the enchiladas for moisture. Top with remaining cheese. Bake uncovered until cheese is melted and edges bubble, 12–15 minutes. Remove from oven and rest 3 minutes before serving.

Poach and Shred Chicken

Place 1 lb boneless skinless chicken thighs in a small saucepan and add 2 cups chicken broth and 1 bay leaf. Bring to a gentle simmer over medium heat, reduce heat to low, cover and poach until chicken reaches 165°F/74°C, about 12–15 minutes depending on size. Remove chicken to a plate and let cool slightly; reserve 1/2 cup poaching liquid. Using two forks or your hands, shred the chicken into bite-sized strands (hand-pulled). Season shredded chicken with a pinch of salt and a tablespoon of reserved poaching liquid if dry.

Make Tomatillo Sauce

Place 10 oz husked and rinsed tomatillos, 1 jalapeño (stemmed), and 1/2 cup quartered white onion in a medium saucepan. Cover with water and bring to a simmer; cook until tomatillos are soft and change color, about 6–8 minutes. Drain and transfer to a blender along with 1/4 cup chopped cilantro, 1 tablespoon fresh lime juice, and 1/2 teaspoon salt. Blend until smooth. Heat 1 teaspoon vegetable oil in a small skillet over medium heat and pour the blended sauce in; simmer 3–4 minutes to develop flavor. Taste and adjust salt or lime as needed.

Assemble and Bake Chicken Enchiladas

Preheat oven to 375°F (190°C) if not already heated. Warm 6 tortillas and divide shredded chicken among them (about 2–3 tablespoons per tortilla). Spoon 1–2 tablespoons tomatillo sauce inside each, roll and place seam-side down in a greased baking dish. Pour remaining tomatillo sauce over the rolled enchiladas and sprinkle with 1 cup shredded Monterey Jack or queso fresco. Bake 10–12 minutes until cheese melts and sauce bubbles. Garnish with chopped cilantro and a squeeze of lime when serving.

Cook Beef Filling

In a small skillet over medium heat, cook 1/2 lb ground beef until browned, breaking up with a spoon, about 5–7 minutes. Drain excess fat. Stir in 1 tablespoon taco seasoning and 2 tablespoons water; simmer 1–2 minutes until seasoning is incorporated. Remove from heat.

Fry Tortillas and Assemble Tacos

Pour about 1 cup vegetable oil into a wide skillet to a depth of about 1/4 inch and heat to 350°F (180°C) or until a corner of a tortilla sizzles immediately. Working in batches, fry each corn tortilla 20–30 seconds per side until pliable and lightly blistered. Using tongs, fold each tortilla over a wooden spoon or the handle of tongs to form a taco shell and hold for a few seconds until it crisps; remove and drain on paper towels. Alternatively, fry until fully crisp and fold while hot. Fill each crispy shell with cooked seasoned beef (about 2–3 tablespoons), shredded lettuce, diced tomatoes, and 2 tablespoons shredded cheddar. Keep warm in a low oven (200°F/95°C) while finishing remaining tacos.

Prepare Charro Beans

In a medium skillet or saucepan, cook 3 slices diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove half the bacon pieces and set aside for garnish, leaving remaining bacon and fat in the pan. Add 1/2 cup finely chopped white onion to the pan and sauté until translucent, 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds. Stir in 2 cups drained and rinsed canned pinto beans, 1/2 cup diced tomatoes (with green chiles if using), 1/2 teaspoon ground cumin, 1/2 cup chicken or vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook 6–8 minutes until slightly thickened and flavors meld. Stir in 2 tablespoons chopped cilantro and most of the reserved crisp bacon; keep some bacon for topping.

Divide the picadillo enchiladas (3) and chicken enchiladas (3) among plates or serve family-style. Add 2–3 crispy beef tacos per person. Spoon charro beans alongside. Garnish with remaining cilantro leaves, lime wedges, and dollops of sour cream or crema. Serve immediately while hot.