Stacked Potato and Chorizo Enchiladas
Indulge in a hearty and flavorful twist on traditional enchiladas with this stacked version, brimming with a savory potato and chorizo filling. Each layer of tender corn tortilla is bathed in a rich, homemade guajillo-pasilla chile sauce before being lightly fried and generously filled. Crowned with a perfectly fried egg, a drizzle of Mexican crema, and a sprinkle of fresh queso fresco, this dish offers a symphony of textures and tastes perfect for any meal.
Prep Time
25 minutes
Cook Time
70 minutes
Total Time
1 hour 35 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- A unique stacked presentation makes for an impressive and hearty meal.
- Features a rich, homemade chile sauce that elevates the flavor profile.
- Combines the satisfying textures of tender potatoes and savory chorizo.
- Highly customizable with toppings like fried eggs, crema, and queso fresco.
- Perfect for a comforting family dinner or a weekend brunch with a twist.
Ingredients
- 15 ml (1 tablespoon) Oleico Safflower Oil
- 255 g (9 ounce) soy, pork, or beef chorizo
- 650 g (4 cups) gold potatoes, peeled and cubed
- 80 ml (1/3 cup) water
- 240 ml (1 cup) white onion, chopped
- 2.5 ml (1/2 teaspoon) salt
- 2.5 ml (1/2 teaspoon) black pepper
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla ancho chiles, stems and seeds removed
- 840 ml (3 ½ cups) water (for sauce)
- 2 garlic cloves
- ¼ piece white onion (for sauce)
- 2.5 ml (1/2 teaspoon) garlic salt
- 120 ml (½ cup) Oleico Safflower Oil (for frying)
- 18 corn tortillas
- Mexican crema for drizzling
- 6 eggs for frying
- Crumbled queso fresco for sprinkling
- Fresh cilantro, chopped
Instructions
- Heat 15 ml (1 tablespoon) of Oleico Safflower Oil in a cast iron skillet over medium heat. Add the chorizo, breaking up the pieces with a wooden spoon as it cooks. Continue to cook for 8-10 minutes, until the chorizo is browned and cooked through. Remove the chorizo from the skillet and set it aside on a separate plate, reserving any drippings in the pan.
- To the same skillet, add the cubed potatoes and 80 ml (1/3 cup) of water. Cover the skillet and allow the potatoes to steam and soften for approximately 12 minutes. Check for tenderness; they should be slightly yielding but not mushy.
- Uncover the skillet and add the chopped white onion. Season with 2.5 ml (1/2 teaspoon) of salt and 2.5 ml (1/2 teaspoon) of black pepper. Sauté until the onion becomes translucent, usually about 5-7 minutes. Return the cooked chorizo to the skillet with the potatoes and onion. Stir the mixture well until everything is thoroughly combined and heated through, which takes about 5 minutes. Transfer the potato and chorizo filling to a large shallow bowl and set aside.
- For the sauce, combine the dried guajillo chiles, pasilla ancho chiles, and 840 ml (3 ½ cups) of water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover, and let the chiles rehydrate for 15 minutes. This softens them and allows them to release their flavors.
- Carefully transfer the soaked chiles and the water they were rehydrated in to a blender. Add the 2 garlic cloves, the ¼ piece of white onion, and 2.5 ml (1/2 teaspoon) of garlic salt. Blend the mixture on high speed until it is completely smooth and uniform. Strain the sauce through a fine-mesh sieve into a bowl if you prefer a silkier texture, then set it aside.
- Prepare the enchiladas by heating 120 ml (½ cup) of Oleico Safflower Oil in a large frying pan over medium heat. Dip one corn tortilla into the prepared chile sauce, ensuring both sides are evenly covered. Quickly transfer the sauced tortilla to the hot oil and fry for approximately 30 seconds on each side, just until it is soft and pliable, not crispy. Remove the fried tortilla and place it on a large plate.
- Immediately add about 11 ml (¾ tablespoon) of the potato and chorizo mixture onto the fried tortilla. Repeat the process, dipping another tortilla in sauce, frying it, and layering it on top of the first with more filling. Continue to build a stack of 3 tortillas with filling in between each layer.
- Once your stack of three enchiladas is assembled, top it generously with a drizzle of Mexican crema, a freshly fried egg (cooked to your preference), a sprinkle of crumbled queso fresco, and a garnish of fresh chopped cilantro. Repeat the frying and stacking process for the remaining tortillas and filling, serving each stack immediately while warm.
- For the fried eggs, simply heat a little additional oil in the same pan or a separate one over medium heat. Crack eggs into the pan and fry until the whites are set and the yolk reaches your desired consistency, typically 2-3 minutes for a runny yolk.
Tools You’ll Need
- Cast iron skillet or large frying pan
- Medium saucepan
- Blender
- Wooden spoon or spatula
- Large shallow bowl
- Large plates for serving
- Fine-mesh sieve (optional, for smoother sauce)
- Measuring cups and spoons
Essential Success Tips
- First, do not overcrowd the frying pan when cooking tortillas; fry them one at a time for even cooking and to maintain oil temperature.
- Second, ensure the chiles are fully rehydrated before blending; this guarantees a smooth, flavorful sauce without gritty bits.
- Third, adjust the spice level of the sauce by adding a pinch of ground cayenne pepper if you desire more heat, or a touch of sugar to balance it.
- Fourth, for perfect potato texture, cook them until tender but still holding their shape; avoid overcooking them into a mash.
- Fifth, prepare all your components (filling, sauce, toppings) before starting to fry and assemble the enchiladas to ensure a smooth, quick process.
Professional Cooking Secrets
- First, for an even deeper flavor in your chile sauce, lightly toast the dried chiles in a dry skillet for 30-60 seconds per side before rehydrating them. This brings out their smoky notes and enhances their aroma.
- Second, if you have the time, consider making your own fresh corn tortillas. The texture and taste difference is remarkable and takes the dish to another level of authenticity.
- Third, to prevent soggy tortillas, fry them quickly and lightly after dipping in the sauce. They should be pliable, not crisp, to absorb the sauce's flavor without becoming greasy.
Notes
- Storage: Leftover potato and chorizo filling can be stored separately in an airtight container in the refrigerator for up to 3 days. The sauce can also be refrigerated for up to 5 days. It is best to assemble and fry the enchiladas fresh.
- Variations: Feel free to add a handful of shredded Monterey Jack or Oaxaca cheese to the potato and chorizo filling for an extra layer of richness. You can also vary the toppings with pickled red onions, avocado slices, or a dollop of fresh salsa.
- Make-Ahead: The chorizo and potato filling and the chile sauce can be made a day in advance, making assembly on the day of serving much quicker.
Frequently Asked Questions
Can I make these enchiladas vegetarian?
Yes, absolutely! Simply use a plant-based chorizo alternative and ensure any other ingredients like crema are vegetarian-friendly. The potato filling is naturally vegetarian and delicious on its own.
How can I make the chile sauce less spicy?
Guajillo and pasilla anchos are generally mild, but if you're sensitive to heat, you can reduce the number of pasilla ancho chiles, as they tend to be slightly spicier than guajillos. You can also remove more of the veins and seeds from the chiles before rehydrating, as these contain capsaicin.
What kind of oil is best for frying the tortillas?
Oleico Safflower Oil is an excellent choice due to its high smoke point and neutral flavor, allowing the chile sauce's taste to shine. Other good options include canola oil or grapeseed oil.
Nutrition Facts (Per Serving)
Calories: Approximately 620-680 per serving, Protein: 28-32g, Fat: 40-45g, Carbs: 50-55g (Values are estimates and can vary based on specific brands and portion sizes of chorizo, oil, and toppings).
Allergy Information
Contains dairy (crema, queso fresco) and eggs. May contain soy if using soy chorizo. For those with gluten sensitivities, ensure corn tortillas are certified gluten-free, as cross-contamination can occur in some brands.
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