Nixta Taqueria is a must-visit in Austin. Is it because of their Duck Carnitas taco, which features perfectly succulent duck confit topped with shaved onion and radish, and cilantro to balance the richness? Or is it their Beet Tartare taco, which will have you forgetting about the more common beef version? Or maybe it’s their Persian Rice Pudding, recently written up in the New York Times, that features powdered strawberries, cardamom, and crushed pistachios. Okay, we’ll be honest. It’s all the above and more. Chef Edgar Rico, Sara Mardanbigi, and the rest of their team are churning out absolute hits, and we couldn’t be more excited to be in the same city as them.
We stopped by Nixta to visit Edgar and Sara. We brought our new French Bakeware, and Edgar made Enchiladas Suizas, a dish of filled tortillas topped with a vibrant salsa verde, topped with three different types of cheese (gruyere being one of them, which is where the name “Suizas” comes from, meaning Swiss when translated to English). Even though this dish has a few different components, it is quite easy to prepare and will quickly become one of your go-to dinners. We promise. Find the recipe below!
For the Filling
- 1 rotisserie chicken cooked and shredded (we used duck confit, but for accessibility, let's do chicken for the recipe)
- 1/4 cup of chicken stock
For the Salsa
- 6 tomatillos
- 2 jalapeno peppers
- 2 serrano peppers
- 1 bunch cilantro, including stems
- 2 garlic cloves
- 1/4 cup sour cream
- 1 1/4 cups heavy cream
- 1/4 Tbsp chicken bouillon paste
- Salt and pepper to taste
For the Enchiladas
- 10 corn tortillas
- 1/2 cup grated gruyère cheese
- 1 cup cheddar and jack cheese
- Cilantro and onion, chopped
For the Filling
- Once your chicken is cool enough to handle, shred your chicken with two forks. (Make sure it is finely shredded since it will help with filling later).
- Heat the chicken in a frying pan and add 1/4 cup of chicken stock and let cook for 5 additional minutes. Remove from heat and cool down in the fridge.
For the Salsa Verde
- Roast the tomatillos, jalapeno, and serranos on a comal or in a carbon steel pan for 5-7 minutes or until charred.
- Then blend in a blender with cilantro, garlic, sour cream, heavy cream, and bouillon paste.
- Add salt and pepper to taste.
For the Enchiladas
- Preheat the oven to 400F
- Heat the tortillas on the stovetop by shallow frying in a frying pan for 4 to 5 seconds, or until soft and pliable.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the salsa verde and the cheeses.
- Bake at 400F for 15-20 minutes, or until the cheese is melted.
- Finish in the broiler setting for 2 to 3 until nice and golden brown.
- Top with cilantro and onion if desired.
