# Enchilada Potosina | Made In - Made In

We visited Chef Edgar Rico of Austin’s Nixta Taqueria to learn more about his Enchilada Potosina recipe so you can recreate this fan-favorite dish at home.

Chef Edgar Rico of Nixta Taqueria grew up making Enchilada Potosina. “This is literally the way my abuela makes it, except I use duck fat for the beans,” he says. “She came to the opening of the restaurant and couldn’t taste the difference.”

At Nixta Taqueria, there’s no Enchilada sauce on top, but instead, it’s infused into the masa. For this recipe however, it’s fine to use store bought corn tortillas and canned beans, although in the original, Chef Rico makes his tortillas from scratch and uses dried black beans. “It’s all about what you have available, and what your skill level is,” he says.

Best of all, with a Stainless Clad Frying Pan, the roasted tomato salsa will achieve a rich, smoky flavor.



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URL: https://madeincookware.com/recipes/enchilada-potosina