Enchilada Potosina
Chef Edgar Rico of Nixta Taqueria shares one of his favorite recipes.
- Edgar Rico
- Feb 15, 2022
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.
Enchilada Potosina
Chef Edgar Rico of Nixta Taqueria shares one of his favorite recipes.
Edgar Rico
- For the Refried Beans:
- 3 tablespoons canola oil
- 1 white onion, diced
- 1/2 garlic clove, diced
- 1/2 tablespoon cumin
- 1/2 teaspoon ground cinnamon
- 5 (15.5-ounce) cans of black beans, drained and rinsed
- 1 cup lard, preferably duck fat
- 1 1/2 cups of stock, chicken or vegetable
- 1 tablespoon kosher salt
- For the Potato and Chorizo Puree:
- 4 Yukon gold potatoes, cut into quarters
- 1/2 pound chorizo
- For the Roasted Tomato Salsa:
- 1/2 cup canola oil
- 2 1/2 Roma tomatoes, halved
- 1/2 white onion, sliced
- 1/2 tablespoon oregano
- 1/2 garlic clove
- 1/2 tablespoon kosher salt
- Assembly and Garnish:
- 10 corn tortillas
- 1/2 cup canola oil
- 1 head purple cabbage, shredded
- Queso Enchilado (or any dry, salty cheese), for serving
For the Refried Beans, place your Rondeau over medium heat, add the canola oil, and wait for it to get hot.
Sauté the onions and garlic until soft, but not browned, around 5-7 minutes.
Add the cumin and ground cinnamon and sauté until aromatic, around 1-2 minutes.
Add the canned black beans and lard to the Rondeau and using an immersion blender, emulsify with stock until you achieve a thick, but spreadable consistency.
Allow your Refried Beans to cool, then scoop into quart containers, and set aside.
For the Potato and Chorizo Puree, add your potatoes to a Stock Pot, and fill it up with cold water until the potatoes are submerged. Bring the water to a boil and cook until fork-tender, around 20-30 minutes, but checking every 10 minutes for doneness.
Add your chorizo to a Carbon Steel Frying Pan set over medium heat and cook until the fat has rendered and the chorizo is fully cooked, around 10 minutes.
Once the potatoes are cooked, drain the water, and place them in a mixing bowl.
Mash the potatoes with a masher and add your chorizo, along with its fat. Set aside.
For the Roasted Tomato Salsa, set your Stainless Clad Frying Pan over medium heat, add canola oil and let it get hot.
Add your onions and tomatoes and cook until softened, about 5-7 minutes. Once soft, remove the Frying Pan from the heat and allow it to cool.
Once cool, add the tomato and onion mixture, along with the oregano, garlic and salt to a blender and blend on high until emulsified. Set aside.
To assemble the Enchilada Potosina, wipe out your Carbon Steel Frying Pan and set it over medium heat. Add the canola oil and let it get hot.
Fry the tortillas, one or two at a time depending on their size, so that they pick up a little color and begin to crisp on the edges.
Set a tortilla on a Dinner Plate—this will serve as both your plate and your building station.
Reheat the Refried Beans on the stovetop over medium heat and put a tablespoon on the base of your tortilla.
Add a heading scoop of the Potato and Chorizo Puree on top of the Refried Beans.
Put a layer of shredded purple cabbage on top of the Potato and Chorizo Puree.
Drizzle the Roasted Tomato Salsa on top of the shredded purple cabbage in a zig-zag formation.
Dust the top with queso enchilado.
Repeat with the remaining ingredients and enjoy.
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