A New Mexico classic! Corn tortillas are soaked in a rich, smoky red chile sauce, layered with cheese and onions, then baked until bubbly. Topped with a perfect fried egg for a hearty, comforting meal.
Prep20 min
Cook45 min
Soak20 min
Servings4
Serving size: 1 serving(2 enchiladas with 1 fried egg)
527cal
21gprotein
47gcarbs
Ingredients
85 g dried New Mexican red chiles (stems and seeds removed)
3 cup vegetable broth (hot)
0.5 medium yellow onion (peeled and roughly chopped)
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
A rich and hearty stew from Mexico, featuring tender pork and chewy hominy in a savory red chile broth. It's a comforting classic, perfect for gatherings, and best served with fresh garnishes like cabbage, radishes, and lime.
About Red Chile Enchiladas with Fried Egg, Pinto Beans and Pork Posole Rojo
Stacked, savory flatbreads with a fiery, aromatic curry, topped with a fried egg. Iron-boosting comfort food!
This southwest dish is perfect for brunch. With 2271.88 calories and 133.31g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1 cup shredded cheddar cheese (freshly shredded)
1 cup shredded monterey jack cheese (freshly shredded)
1 medium white onion (finely chopped, for filling)
4 large eggs
1 tbsp butter (for frying eggs)
1 cup shredded iceberg lettuce (for garnish)
1 diced roma tomato (for garnish)
Instructions
1
Prepare the Red Chile Sauce
Heat a dry cast-iron skillet over medium heat. Working in batches, toast the dried chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
Place the toasted chiles in a medium bowl and cover with 3 cups of hot vegetable broth. Let them soak for 20-30 minutes until fully softened.
Transfer the soaked chiles and all the soaking liquid to a high-speed blender. Add the chopped yellow onion, garlic cloves, cumin, oregano, and salt. Blend on high for 1-2 minutes until the sauce is completely smooth.
For an exceptionally smooth texture, strain the sauce through a fine-mesh sieve into a bowl, using a spatula to press the liquid through.
Heat 2 tbsp of vegetable oil in a medium saucepan over medium heat. Carefully pour in the blended chile sauce (it may splatter). Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the color deepens to a rich brick red. Keep warm.
2
Prepare for Assembly
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a small bowl, combine the shredded cheddar and Monterey Jack cheeses. Have your finely chopped white onion ready in another bowl.
Heat 1/4 cup of vegetable oil in a small skillet over medium-high heat. Using tongs, quickly fry each corn tortilla for about 10 seconds per side. The goal is to make them pliable, not crispy. Place the fried tortillas on a paper towel-lined plate to drain excess oil.
3
Assemble the Enchiladas
Dip one fried tortilla into the warm red chile sauce, ensuring it's fully coated.
Place the sauced tortilla in the prepared baking dish. Sprinkle it with a generous amount of the cheese blend and some of the chopped white onion.
Repeat the process, creating four stacks of two tortillas each. Arrange the stacks evenly in the baking dish.
Pour any remaining red chile sauce over the tops of the stacks. Sprinkle the remaining cheese blend over everything.
4
Bake and Fry the Eggs
Bake the enchiladas for 15-20 minutes, or until the cheese is fully melted and bubbly around the edges.
While the enchiladas are in the oven, melt the butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and fry to your preference. Sunny-side up with a runny yolk is traditional.
5
Serve
Once baked, let the enchiladas rest for a minute. Use a wide spatula to carefully transfer one stack (two enchiladas) to each plate.
Top each stack with a freshly fried egg. Garnish with shredded lettuce and diced tomato. Serve immediately.
4
Serving size: 1 serving
1025cal
76gprotein
77gcarbs
46gfat
Ingredients
1 lb Dried Pinto Beans (Picked over and rinsed)
1 pcs Smoked Ham Hock (About 1 lb)
2 tbsp Olive Oil
1 pcs Onion (Large, chopped)
4 cloves Garlic (Minced)
6 cup Chicken Broth (Low-sodium recommended)
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
1 pcs Bay Leaf
1.5 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Soak the Beans
Place the rinsed pinto beans in a large pot or bowl.
Cover with cold water by at least 3 inches.
Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
After soaking, drain the beans completely and rinse them well.
2
Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Simmer the Beans until Tender
Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
Stir to combine, ensuring the ham hock is mostly submerged.
2 lb Pork Shoulder (Also known as Boston butt, cut into 1.5-inch cubes)
4 whole Dried Ancho Chiles (Stems and seeds removed)
4 whole Dried Guajillo Chiles (Stems and seeds removed)
1 large White Onion (Divided)
6 cloves Garlic Cloves (Peeled and divided)
2 tbsp Vegetable Oil
6 cups Chicken Broth (Low sodium)
50 oz Canned White Hominy (About two 25-ounce cans, drained and rinsed)
1 tbsp Mexican Oregano
1 tsp Ground Cumin
1.5 tsp Salt (Divided, or to taste)
0.5 tsp Black Pepper (Freshly ground)
2 cups Cabbage (Thinly shredded, for garnish)
6 whole Radishes (Thinly sliced, for garnish)
0.5 cup Cilantro (Freshly chopped, for garnish)
2 whole Limes (Cut into wedges, for serving)
Instructions
1
Prepare the Red Chile Sauce
Heat a dry, heavy skillet over medium heat. Working in batches, toast the dried ancho and guajillo chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
Place the toasted chiles in a medium bowl and cover with 4 cups of very hot water. Let them soak for 30 minutes to fully soften.
Transfer the soaked chiles to a blender. Add 1 cup of the chile soaking water, half of the large onion (roughly chopped), 4 cloves of garlic, the Mexican oregano, and ground cumin.
Blend on high speed for 2-3 minutes until the mixture is completely smooth. If needed, add another splash of soaking water to help it blend.
Place a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. Set the smooth chile sauce aside.
2
Sear the Pork
Pat the pork cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch.
Use a slotted spoon to transfer the browned pork to a plate and set aside.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
3
Build and Simmer the Stew
Reduce the heat to medium. Add the remaining half of the onion (now finely chopped) to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Add the remaining 2 cloves of garlic (minced) and cook for another minute until fragrant.
Return the seared pork and any accumulated juices to the pot. Pour in the strained red chile sauce and the 6 cups of chicken broth. Stir well to combine.
Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours. The pork should be very tender.
4
Finish and Season
Stir the drained and rinsed hominy into the stew. Continue to simmer, uncovered, for another 30 minutes to allow the hominy to absorb the flavors of the broth.
Taste the posole and adjust the seasoning. Add the remaining 0.5 teaspoon of salt, or more, as needed.
5
Serve with Garnishes
Ladle the hot posole into individual bowls.
Set out small bowls of the garnishes: shredded cabbage, sliced radishes, chopped cilantro, and lime wedges. Allow everyone to top their own bowl as desired.
Red Chile Enchiladas Recipe - Indian Eggetarian Brunch | CraftMyMeals
