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Pati Jinich Breakfast Enchiladas

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.

tortillas with eggs inside

Before filling the corn tortillas with soft scrambled eggs, seasoned with sautéed scallions, I opted to quickly fry the tortillas. As we Mexicans say, pasamos las tortillas por aceite caliente: we dip the tortillas in very hot oil for a couple seconds to make them malleable and even more resilient to withhold the sauce and garnishes. If the oil is very hot, the tortilla will not absorb the oil, but will be transformed. You can opt to not fry and instead heat the tortillas on a hot comal, skillet, or griddle, for a minute per side until thoroughly hot and barely crisp.

However, please: for the love of anyone or anything you love the most, don’t use flour tortillas to make enchiladas.

Just, please, don’t? I am begging here.

Flour tortillas are sweeter than corn tortillas, they are less resilient to withhold sauce, fillings, and garnishes and become a mushy mess of the worst sorts if given the enchilada treatment.

Please, please, please, proudly stick to corn tortillas.

breakfast enchiladas with just black bean puree

As for the salsa or sauce, the most well known enchiladas are verdes soaked in a salsa verde, enchiladas rojas soaked in a red salsa, and enchiladas de mole. All, of course, with their multiple variations.

For my Big Brunch ones, I am bathing them with a rich, thick and earthy black bean sauce, common in the Mexican Gulf Coast. I tend to have trouble deciding whether to eat my black beans with chipotles in adobo sauce or pickled jalapeños. Truth is, if I use one, I usually end up adding the other one too and mixing them up. So here, I am adding and combining both. The homemade black beans, or store bought ones if you don’t have time to cook them, are seasoned with the smoky, sweet and spicy adobo sauce from chipotles in adobo, as well as the vinegary pickling sauce from the pickled jalapeños. I couldn’t be happier with the result.

Forget about a light garnish, add tons of meaty and crisp bites of Mexican chorizo.

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Fresh, tart and slightly salty crumbled queso fresco.

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Bright fresh scallions (I love scallions…) that contrast with the cooked scallions scrambled with the eggs.

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To finish off, punchy chopped pickled jalapeños go on top.

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I liked these enchiladas so much, I couldn’t even decide on an ending photo for the blog post. So I am showing you the view from the top and from the side.

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These enchiladas ended up being not an antojito but an antojote, a huge antojo of mine. Made to be eaten for a big brunch, they passed the critical approval of all my boys to the point that they were fighting for each piece on this plate. This is the one time when I don’t complain about them fighting.

Since this is a sign of success in my kitchen, the recipe is now yours!

I hope you give it a try for your Cinco de Mayo fiesta, your Mother or Father’s day brunch, or anytime you may want to indulge. As complex as they may sound, they are super easy and fast to make. Here’s how.

Enchiladas with Chipotle Black Bean Sauce, Chorizo and Queso Fresco
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Serves: 6 to 8, makes 12 enchiladas

Ingredients

3 cups cooked beans and 1 cup of their cooking broth (or 2 drained cans black beans plus 1 cup water)

2 tablespoons adobo sauce from chipotle chiles in adobo sauce

2 tablespoons vinegary sauce from pickled jalapeños in vinegar (or escabeche)

1 pound Mexican chorizo, casings removed, roughly chopped

3 tablespoons vegetable oil, plus more oil if frying the tortillas

1/3 cup chopped scallions, plus extra for garnish

9 large eggs, beaten with a fork or whisk until foamy

1/2 teaspoon kosher or coarse sea salt, or to taste

12 corn tortillas

1 cup crumbled queso fresco, cotija, farmer’s cheese, or goat cheese

6 to 8 pickled jalapeños, seeded and chopped, for garnish

Ripe avocado slices, optional

To Prepare

Place the cooked black beans and cooking broth (or water if using canned) in a blender, along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, and puree until smooth. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.

Heat a large skillet over medium heat. Once it is hot, add the chopped chorizo and cook, crumbling as it cooks with a wooden spoon or spatula into small bite sized pieces, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.

Pre-heat a comal or cast iron skillet over medium heat.

Heat the oil in a medium 10-inch nonstick skillet over medium heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 4 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop the cooking when the eggs are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.

Heat the corn tortillas, a pair at a time, in the pre-heated comal or skillet, about 1 minute per side, until completely heated through and even slightly toasted. Alternatively, you can heat enough oil to have 1/2" in a medium skillet set over medium heat, once very hot but not smoking, quickly pass each tortilla through the oil (4 to 5 seconds) and place on a plate or drying rack covered with paper towels. You know the oil is ready if when you dip a tortilla, the oil bubbles actively all around the edges and the tortillas begin to puff up after a few seconds.

One by one, place on a plate and spoon about 2 generous tablespoons of the scrambled eggs onto the center of tortilla. Roll it into a soft taco and place in a platter, seam side down.

When all the tortillas are stuffed and rolled on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as many chopped pickled jalapeños as you like. Decorate with ripe avocado slices if you want to take those enchiladas way over the top.

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Comments

I always ask for flour tortillas, because I simply don’t like corn tortillas. I don’t care they are dressed up with sauce and cheese and salsa, or the fact that my flour ones melt into a mushy mess underneath all that delicious goodness. I just don’t like the flavor or corn tortillas. On the other hand, I love tortilla chips. Go figure. There’s always somebody whose got to break with tradition. Sorry. But I love your show!

Haha! No worries! Eat the flour tortillas with much joy. If you do like tortilla chips, I suggest you try enchiladas with crisped or toasted corn tortillas… you may be surprised (and thanks much for watching the show!).



Pati, my boyfriend is from Michoacan and I try to make the enchiladas Michoacan style by dipping the tortilla in the sauce first then frying them but it makes such a mess and it’s soo greasy! Do you have any recipes similar to these style enchiladas or any suggestions? Thank you and I love your show!

Hola Jennifer, Try my Enchiladas Rojas, they’re similar: http://www.patismexicantable.com/2012/08/enchiladas_in_red_tomato_sauce/



I happen to LOVE both forms of tortillas, corn and flour.
I’ll eat them with anything that happens to tempt me at the time.
But, I will agree that corn tortillas are the best for certain foods and in this case it has to be corn tortillas.
My ma has made a version of this dish for us for years and we all loved it, still do as a matter of fact.
I watch your show and have made many of your recipes, very tasty!! THANKS Pati!!
Pinned!

Thank you, Dalila!! I love flour tortillas too, it’s just that for enchiladas they don’t work that well… for me…



Oh, definitely going to make these! They look awesome!


Omg stop!!! You’re right, I was salivating within seconds of viewing your post! Making these this weekend…

Hahaha! Hope you like them, Marcella!



Thank you so very much for this post. A huge pet peeve of mine is seeing a recipe named Enchilada and made with flour tortillas. If you use a flour tortilla, please call it a burrito. With that little “vent” out of the way, I think this recipe sounds great and I’ll be trying it soon.

Haha! Hope you try it soon and like it too.



I’m from North Carolina, but have spent time in Mexico City & surrounding areas. I DESPERATELY miss the food! This recipe takes me back & looks amazing. I can’t wait to try it! Cooking the food of a place you love really can transport you back… At least in spirit! Thank you!

With pleasure!



I LOVE EVERYTHING you cook!!…and I have fallen in love with you and your boys…

Thank you!!!



PATI,

GOTTA JUST LOVE YOUR ACCENT, SOO BEAUTIFUL,
THANKS FOR ALL YOUR RECIPES, I TRULY ENJOY THEM.

Thank you so much, Kirby!



Hola Pati!
Es un placer saludarte! Soy una fiel admiradora.
Quiero viajar a Oaxaca y tomar clases de cocina.
Sabes de algun lugar que pudieras recomendar?
Gracias, Yolanda.

Hola Yolanda, gracias! Se que hay varias escuelas. Te recomiendo que contactes a esta, he oído muchas cosas lindas de ella http://seasonsofmyheart.com



Hi Pati! I love your show! My kids and I watch it together. I have a jar of dried Chili peppers and a jar of Chipotle powder in my kitchen that I dash in everything–even my usual South Asian Pakistani dishes–I love the aroma! You’re delightful and the show is so informative! I was taking a nap today and my 5 year old calls me from the other room, “Mama!!” And then he comes in and whispers, “Mama, Pati’s Mexican Table is on.” I smiled and said “I’ll be there in a minute, sweety!” Hope to see many more of your shows!!!

Hola Umma, Thanks so much for your message! I’m delighted that your little one recognizes my show!! :)



We love enchiladas and these sound so good with big bites of spicy chorizo! J+C

Thank you!



Hi Pati, I was just wondering what brand the blender is that you use on the show. I love the red color of the base of it. Also love your shows and recently bought you cookbook. Thanks so very much.


Hello Pati, interesting recipe but I can’t decide if they’re Enchiladas or Enfrijoladas. I guess because they’re rolled up with a filling it’s a variation on an enchilada since we call our mole-based enfrijoladas “enmoladas.” I love your blog and it’s always a source of inspiration, thank you.

Thanks! They are a cross in between, but I guess you can more formally call these ones enchiladas…



Hello Pati,
Recently discovered your show on PBS. I am hooked. The information from the Mexican trips is so interesting to me. I want to visit these places, meet the people and eat all that food.
Determined to find various dried chiles and incorporate them
into my cooking. So far I have made your ‘Three Lime Poundcake’.
It was a big hit. Thanks so much!

Thank you for watching! And i do hope you get to find more dried chiles and bring them home, they are such a great tool kit to have in your pantry.



Your show is such a pleasure to watch, and the FOOD……don’t even get me started :)
I am a chile addict.


Now those look very different to the ones I had in Guatemala! But they sound really good.

Thanks! Hope you try them…




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