Enchilada potosina by Edgar Rico

Name: Enchilada potosina by Edgar Rico
Prep time: 4500 s
Cook time: 7200 s
Total time: 11700 s
Yield: 1
Cuisine: Mexican
Ingredients: Black beans: 1 1/4 lbs; Onions: 1; Garlic: 1/2 clove; Cumin: 1/2 tbs; Ground cinnamon: 1/2 tsp; Duck fat: 1 cup; Salt: 1 tbs; Yukon gold potato: 2 lbs; Chorizo: 1/2 lb; Roma tomato: 2 1/2; Onions: 1/2; Oregano: 1/2 tbs; Canola oil: 1/2 cup; Salt: 1/2 tbs; Garlic: 1/2 clove

08 Jan 2025

Edgar Rico

Chef

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Difficulty

Medium

Total Time

3H 15MIN

Cuisine

Mexican

American

Ingredients

Black beans: 1 1/4 lbs

Onions: 1

Garlic: 1/2 clove 

Cumin: 1/2 tbs

Ground cinnamon: 1/2 tsp

Duck fat: 1 cup

Salt: 1 tbs

Yukon gold potato: 2 lbs

Chorizo: 1/2 lb

Roma tomato: 2 1/2

Onions: 1/2

Oregano: 1/2 tbs

Canola oil: 1/2 cup

Salt: 1/2 tbs

Garlic: 1/2 clove

Try this recipe for enchilada potosina from Nixta Taqueria in Austin, Texas, for a delicious, elevated approach to Mexican American cuisine

How to make enchilada potosina (for 10 tacos)

01.

For the duck fat refried beans

Soak your beans overnight submerged in water. Next day, drain and rinse your beans.
In a rondeau, sauté onions and garlic until softened, add your spices and sauté until aromatic, add your beans and cover with water, bring to a boil and cook until tender. Drain beans but make sure to reserve the cooking liquid.
In a rondeau add your beans and emulsify with duck fat and some of the cooking liquid with a stick blender. Cool beans and add to quart containers.

02.

For the potato and chorizo puree

Add potato whole to a high rimmed pot, top with cold water until submerged. Begin to boil water, and cook until tender (20-30 mins).
Add chorizo to a skillet and cook until fat has rendered and chorizo is fully cooked.
Once potatoes are cooked mash with a masher and combine with chorizo.

03.

For the roasted tomato salsa

Cut and quarter onion and tomatoes.
In a saucepan add canola oil and simmer onions and tomatoes until softened. Cool mixture down.
Add all ingredients to a blender and blend on high until emulsified.

04.

To serve

Fry a tortilla in canola oil (not all the way crispy, just a little bite to it).
Heat the duck fat refried beans and put a tablespoon of it on the base of the tortilla.
Add a scoop of potato and chorizo puree.
Put a layer of shredded purple cabbage on top.
Drizzle the roasted tomato salsa in a zigzag on the top.
Dust the top with queso enchilado (or any kind of dry, salty parmesan-like cheese).

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08 Jan 2025

The Chef

Award-winning chef Edgar Rico is the larger-than-life personality behind Nixta Taqueria, a taco and tostada joint in Austin, Texas, that won a Food & Wine Best New Restaurant award in 2020. Nixta is known both for its delicious artisanal food and for its contribution to the local community, a phenomenon captured in the PBS television show Taco Mafia. A graduate of New York’s Culinary Institute of America, Rico has travelled extensively in Mexico and sources his heirloom corn from Oaxaca. After six years in a variety of Los Angeles eateries, he staged in Mexico City’s celebrated fine-dining restaurant Pujol.

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