Stacked Potato and Chorizo Enchiladas
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Taste and Texture: A Harmony of Flavors
When it comes to bold, comforting flavors, few dishes rival the indulgence of stacked potato and chorizo enchiladas. This dish is a perfect balance of savory, saucy, and hearty, featuring layers of golden potatoes and flavorful chorizo tucked between tortillas dipped in a rich, smoky chile sauce. Topped with a perfectly fried egg, a drizzle of Mexican crema, crumbled queso fresco, and fresh cilantro, every bite is an explosion of textures and flavors.
What makes this dish truly stand out is the use of Oleico Safflower Oil. With its high smoke point and neutral taste, it allows the ingredients to shine while ensuring each tortilla achieves the ideal crispness without feeling heavy. Let’s take a deep dive into what makes this dish so special, how to tweak it to your liking, and how to get the best results every time.
Make it Your Own
This dish is endlessly adaptable. Here are a few variations to explore:
- Vegetarian Option: Swap out the chorizo for a well-seasoned mushroom or lentil mixture to maintain the depth of flavor while making it meat-free.
- Spicier Version: Add a couple of dried arbol chiles to the sauce for an extra kick, or drizzle with your favorite hot sauce before serving.
- Cheese Lover’s Twist: Layer shredded Oaxaca or Monterey Jack cheese between the tortillas for an extra melty, gooey experience.
- Extra Protein: Add shredded chicken or crumbled tofu to the chorizo mixture for additional protein.
Related Recipe: Tacos al Pastor
Ingredient Substitutions
While the recipe is designed for bold flavors, here are a few ingredient swaps to accommodate dietary preferences:
- Chorizo: Use pork, beef, or soy chorizo depending on your preference.
- Potatoes: Gold potatoes are ideal for their creamy texture, but russet or red potatoes can work as well.
- Mexican Crema: Sour cream or Greek yogurt can be used in place of crema.
- Queso Fresco: Substitute with feta cheese or cotija for a similar salty, crumbly effect.
A Brief History of Stacked Enchiladas
- Stacked enchiladas have deep roots in Mexican cuisine, particularly in the northern and central regions. Unlike rolled enchiladas, which are commonly found in Tex-Mex cooking, stacked enchiladas (or enchiladas montadas) are more traditional in states like Chihuahua and New Mexico. This method of layering tortillas and filling is thought to predate the more familiar rolled style, making it a time-honored technique in Mexican kitchens.
- Chorizo and potatoes, a beloved combination in Mexican cooking, add a rustic and hearty element to the dish. The addition of the fried egg on top is often seen in enchiladas montadas from New Mexico, where it serves as a finishing touch to a rich, comforting meal.
What to Serve with Stacked Enchiladas
While this dish is already packed with flavor, the right accompaniments can elevate the meal:
- Mexican Rice: A classic side to soak up the extra sauce.
- Refried Beans: Adds creaminess and extra protein.
- Avocado Slices or Guacamole: A fresh contrast to the bold flavors.
- Pickled Red Onions or Jalapeños: For an extra tangy crunch.
- Fresh Salsa: A bright, zesty topping to enhance every bite.
Storage and Reheating Suggestions
- While these enchiladas are best enjoyed fresh, they can be stored and reheated with great results:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The potato and chorizo filling can be made in advance and frozen for up to 3 months. However, the assembled enchiladas do not freeze well due to the sauce softening the tortillas.
- Reheating: To maintain crispness, reheat in a skillet over medium heat rather than the microwave. If using the oven, warm at 350°F for 10 minutes.
Why Oleico Safflower Oil?One of the key elements of this dish’s success is Oleico Safflower Oil. Here’s why it’s an ideal choice:
- High Smoke Point: Allows for optimal frying without burning or breaking down.
- Neutral Flavor: Enhances, rather than overpowers, the natural flavors of the ingredients.
- Light Texture: Keeps the tortillas crisp without excessive greasiness.
- Health Benefits: Oleico Safflower Oil is high in monounsaturated fats, making it a heart-friendly choice.
Stacked potato and chorizo enchiladas are a dish that embraces the best of Mexican comfort food: bold, rich, and deeply satisfying. Whether you’re making them for a special brunch, a cozy weekend meal, or simply to enjoy a traditional favorite with a twist, this dish is sure to become a go-to.
FAQs
While gold potatoes are recommended for their creamy texture, you can also use russet or red potatoes. Just note that russets might become a bit fluffier, while red potatoes will retain a firmer texture.
To keep the tortillas crispy, make sure to quickly dip them into the sauce and fry them immediately. Don’t let them sit in the sauce for too long before frying, as this can cause them to become soggy.
Frying the tortillas in oil is key to achieving that signature crispy texture. If you skip this step, the tortillas may not hold up as well when stacked and may lose their crispy bite.
You can use soy, pork, or beef chorizo depending on your preference. Pork chorizo will give a rich, flavorful base, while soy chorizo offers a vegetarian alternative without compromising flavor.
To get a smoother texture, you can strain the sauce after blending to remove any remaining bits from the chiles and onion. This will give the sauce a velvety consistency to coat the tortillas evenly.
Stacked Potato and Chorizo Enchiladas
Description
Three layers of crispy, sauce-dipped tortillas, filled with golden potatoes and flavorful chorizo, stacked high and finished with a perfectly fried egg, a drizzle of Mexican crema, crumbled queso fresco, and fresh cilantro. A dish that’s bold, comforting, and packed with rich flavors!
Ingredients
Ingredients for Filling:
- 1 tablespoon Oleico Safflower Oil
- 1 (9 ounce) soy, pork or beef chorizo
- 4 cups gold potatoes, peeled and cubed
- 1/3 cup water
- 1 cup white onion, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- warm corn tortillas for serving|
Ingredients for Sauce:
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla ancho chiles, stems and seeds removed
- 3 ½ cups water
- 2 garlic cloves
- ¼ piece white onion
- ½ teaspoon garlic salt
Ingredients for enchiladas:
- ½ cup Oleico Safflower Oil
- 18 corn tortillas
- Mexican crema for drizzling
- 6 eggs for frying
- crumbled queso fresco for sprinkling
- Fresh cilantro, chopped
Instructions
Directions for Filling:
- Heat oil in a cast iron skillet over medium heat. Cook chorizo, breaking up pieces with a wooden spoon. After 8-10 minutes, remove chorizo and reserve in a separate plate.
- Add potatoes to cast iron skillet, add water and cover. Cook for 12 minutes or until potatoes begin to soften. Uncover. Add onion, season with salt and pepper. When onion is translucent, add cooked chorizo. Stir until mixed well and heated through; about 5 minutes. Transfer to a large shallow bowl. Set aside.
Directions for Sauce: - Combine dried chiles and water in a medium saucepan. Bring to a boil, remove from heat and let chiles hydrate for 15 minutes.
- Transfer soaked chiles and water to blender. Add garlic cloves, onion and garlic salt. Blend until smooth and set aside.Make Enchiladas:
- Heat oil in a large frying pan over medium heat. Dip corn tortillas in sauce, one at a time, evenly covering both sides. Quickly fry in oil for 30 seconds on each side. Transfer fried tortilla to a large plate and add ¾ tablespoons of potato and chorizo mixture. Repeat making a stack of 3 tortillas with filling in between. Top with Mexican crema, a fried egg, a sprinkle of queso fresco and cilantro.
