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Ingredients
- 4 x dry ancho chiles - (2 ounce total) stemmed, seeded
- 4 x dry guajillo chiles - (1 ounce total) stemmed, seeded
- 3 c. very warm water
- 3 x garlic cloves roughly minced
- Â Â Salt to taste
- 4 x boiling potatoes cut in 1/2" cubes 1 pound total
- Â Â Salt to taste
- 2 Tbsp. oil or possibly rich-tasting pork lard
- 1 sm white onion minced
- Â Â Sauce
- 8 x corn tortillas
- Â Â Oil or possibly rich-tasting pork lard
- Â Â Spicy Potatoes
- 4 x Large eggs
- 2 c. curly endive sliced 1/4" - (loosely packed
- Â Â other lettuce such as romaine
- 1Â 1/2 Tbsp. cider vinegar
- Â Â Salt to taste
- 1/3 c. grated Romano or possibly Parmesan cheese
Directions
- For the Sauce: Heat dry heavy skillet or possibly griddle over medium heat. Tear ancho and guajillo chiles into flat pcs, then toast a few at a time: Use metal spatula to press chile pcs flat against warm surface, skin-side up, till aromatic and lightened in color underneath, about 10 seconds. (If heat is right, you'll hear a slight crackle when you press down, but you should not see more than slightest wisp of smoke.) Place in bowl, cover with warm water, lay small plate on chiles to keep submerged and soak 20 min to rehydrate.
- Use tongs to transfer rehydrated chiles to food processor or possibly blender. Measure 1 1/2 c. soaking liquid and add in to chiles along with garlic. Blend to smooth puree, then push through medium-mesh strainer into pie plate. Consistency should be like which of canned tomato sauce. Taste (sauce will be little rough on tongue at this point) and season highly with salt, usually about 1/2 tsp.. Set aside 1/4 c. sauce for potatoes.
- For the Potatoes: Simmer potatoes in salted water to cover till just barely tender, about 10 min. Drain.
- In large (12-inch) skillet (preferably nonstick), heat oil or possibly lard over medium heat. Add in onion and cook, stirring regularly, till translucent/soft, about 5 min. Add in potatoes and continue cooking, turning and scraping up any browned bits, till richly browned and crusty, 15 to 20 min. Stir in 1/4 c. sauce and cook another 5 min, then remove from heat.
- For Assembly: While potatoes are cooking, make enchiladas. Place sauce and tortillas near stove with baking sheet beside them. Set small (8-inch) skillet, preferably nonstick, over medium heat and add in 1 Tbsp. oil or possibly lard. When oil is very warm (just beginning to smoke), dip both sides of 1 tortilla into sauce, then lay in oil. Let sear and sizzle about 20 seconds, then use small spatula to flip it over. Sear other side another 20 seconds. Transfer to baking sheet, laying flat.
- Adding oil to skillet as needed, continue dipping and frying remaining tortillas, wiping out skillet occasionally. Lay tortillas on baking sheet in groups of two, about half overlapping each other. Divide potatoes among chile-seared tortillas and place in 350 degree oven to hot, 5 - 10 min.
- Meanwhile, wash and dry large skillet and set over medium to medium-low heat. Add in 1 Tbsp. oil or possibly lard. When hot (not too warm), crack in Large eggs, cover pan and cook till Large eggs are as done as you like, about 3 to 4 min for set whites and slightly runny yolks.
- While Large eggs are cooking, toss lettuce in small bowl with vinegar and a good sprinkling of salt. Put an enchilada-potato stack on each of four dinner plates and top with 1 fried egg, then a portion of dressed lettuce and generous sprinkling of grated cheese.
- This recipe yields 4 servings.
- Description: "(Almuerzo Enchilado)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 137 | 32% |
| Total Fat 15.45g | 19% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.18g | |
| Cholesterol 216mg | 72% |
| Sodium 240mg | 10% |
| Potassium 1108mg | 32% |
| Total Carbs 57.81g | 15% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.21g | 3% |
| Protein 16.26g | 26% |
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