Enchilada Recipe

par-cook potatoes

Place diced potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add par-cooked potatoes in a single layer. Let brown without moving for 3–4 minutes, then stir and continue to brown another 3–4 minutes until golden and crisp on edges.

Push potatoes to the side of the pan, add chorizo (break up with a spatula). Cook 4–6 minutes until chorizo is cooked through and most fat is rendered. Stir together with potatoes so the potatoes get flavored and crisp bits form. If pan is dry and chorizo is sticking, add a splash of water (1–2 tbs).

Add the chopped onion and minced garlic to the pan and cook 2–3 minutes until onion is softened and translucent. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Stir in 2 tablespoons chopped cilantro, remove from heat and keep warm while you prepare eggs and tortillas.

In a medium bowl whisk together 8 eggs, 1/4 cup milk, 2 tsp ancho chile powder, 3/4 tsp salt and 1/4 tsp black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. When butter is melted and just starting to foam (not brown), pour in the egg mixture.

Let the eggs sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a rubber spatula, tilting the pan so uncooked eggs flow to the edges. Continue cooking slowly, folding occasionally, until eggs are mostly set but still moist and creamy — about 2–3 minutes total. Remove from heat while slightly underdone; residual heat will finish them.

Keep eggs warm, cover lightly with foil if needed.

Combine 1 cup diced roma tomatoes, 1/4 cup diced onion, 2 tablespoons chopped cilantro and minced jalapeño (if using) in a bowl.

Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Stir gently, taste and adjust salt or lime. Let sit 10 minutes for flavors to meld. Keep chilled or at room temperature.

Warm a separate skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon neutral oil. Working in batches, fry each corn tortilla 20–30 seconds per side until pliable and lightly blistered (this softens tortillas for folding). Transfer to a plate lined with paper towels and keep warm. Alternatively, heat tortillas directly on a hot comal or skillet without oil to char slightly.

To assemble enchiladas: place a warmed tortilla on a work surface. Spoon about 2–3 tablespoons of chorizo-potato hash down the center, then top with a generous portion of ancho scrambled eggs (about 1/6 of the eggs per tortilla). Add 1–2 tablespoons pico de gallo and sprinkle with crumbled queso fresco (about 2 tablespoons). Fold or roll the tortilla to enclose the filling. Repeat with remaining tortillas and fillings.

Arrange assembled enchiladas seam-side down on a serving platter. Garnish with extra pico, a drizzle of crema or a dollop of sour cream, sliced avocado and cilantro. Serve immediately with lime wedges on the side.

If you prefer the enchiladas warm and slightly melded: place assembled enchiladas in a 350°F (175°C) oven for 6–8 minutes just to warm through and soften cheese slightly. Do not overbake or eggs will dry.