Can I use different potatoes for the filling?

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.

How do I prevent the tortillas from becoming too soggy?

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.

Is it necessary to fry the tortillas in oil, or can I skip that step?

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.

What type of chorizo is best for this dish?

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.

How can I make the sauce smoother?

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

Scale

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

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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.