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).
