Enchiladas – New Mexico Style
Surprisingly, I haven’t found this dish on restaurant menus in California or Mexico but that’s not to say that some restaurant serves this style of enchilada, given the abundance of culinary richness in California. I’m very interested in your comments about your restaurant or home experience with this style of enchiladas.
New Mexico enchiladas are prepared as follows: two corn tortillas are arranged in a stack, covered with red chile sauce, with cheese between them, and topped with a fried egg. I have preference for red chile but they are also made with green sauce. To make the sauce please refer to my recipe on this blog – Red Chile Sauce. Here’s my version of this dish.
Ingredients
Serves 4
8 corn tortillas
1 ½ cups red chile sauce
3 scallions finely diced
1 cup cotija cheese crumbled
4 eggs
1 tablespoon extra virgin olive oil (alternatively use cooking oil spray)
Salt and pepper
Preparation
Add the oil to an 8 inch frying skillet and bring to a high heat, then lightly fry each tortilla, about 15 seconds each side and set them aside over a paper towel to drain any excess oil.
Place 2 tablespoons of red chile on a plate, and place a tortilla on top of the sauce.
Spread a tablespoon or red sauce on the tortilla, sprinkle scallions and bits of cheese. Repeat this with a second layer of tortilla.
Top the upper layer with a fried egg; sunny side up and sprinkle with diced scallion. Salt and pepper the egg and serve with refried beans.
Note
Queso fresco or jack cheese also works with this recipe.
I’ve never had this before but that red chile sauce would win me over immediately 🙂
Habaneros are popular down your way. You could probably make this dish with a not so hot habanero sauce. ???
This is one of my favorite styles of enchilada. I usually also add a meat between the layers. Mexican chorizo, chicken, shredded pork or beef all work well.
That’s a great suggestion. I especially like the idea of Mexican chorizo; pairing it with cotija cheese. I can taste it now.
Since the 1960’s we have been making these same way except between layers we sprinkle cheddar, chopped green onions, chopped black olives and well done spiced ground beef dried on paper towels. just this and a cold beer. Only time we drink beer but it just requires it. We dip the tortilla in medium El Paso brand red enchilada sauce.
That’s great. Thing about any enchilada is that you can customize the filling of your choice. Beer sounds good.Thanks