- 1 onion, diced
- 1 tablespoon olive oil
- 1 pound ground grass-fed beef
- 1 tablespoon chile powder
- 1/2 teaspoon ground cumin
- 1 dozen corn tortillas
- 1/2–1 cup coconut or other frying oil
- 2 cups Curtido
- 3 cups or 2 (16-ounce) cans red enchilada sauce
- 6 eggs
- Butter, for frying eggs
- 1/2 pound cheese, Cheddar or jack style, shredded
1. Preheat the broiler. Set six ovenproof plates on the counter.
2. Make the filling: Sauté the diced onion in the olive oil until translucent; add the beef. Sprinkle in the chile powder and cumin, and continue to fry until the beef is browned and cooked through. Keep the filling warm over low heat.
3. Fill the bottom of a small pan with enough oil to cover a tortilla. Heat the oil until very hot but not smoking, and fry the tortillas, one at a time, for about 5 seconds each, until softened but not crisp.
4. Using tongs, transfer the tortillas to a paper-towel-lined baking sheet to drain.
5. Place one tortilla on each plate. Evenly divide the beef filling among the tortillas. Spoon about 1/3 cup curtido over each one and top with another tortilla.
6. Using multiple pans, fry the eggs over-easy in the butter, and place one on top of each tortilla stack. Divide the enchilada sauce evenly over the tortillas, sprinkle on the cheese, and place the plates under the broiler for 5 to 8 minutes to melt the cheese. Serve immediately. Find more recipes and learn about the health benefits of fermented foods in Vegetable Fermentation.
Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. Purchase this book from our store: Fermented Vegetables.
Fermented foods are enjoying a surge in popularity. Create delicious kimchis, krauts, pickles and more with the help of Fermented Vegetables (Storey, 2014). Kirsten and Christopher Shockey make this age-old tradition easy for health-conscious home cooks with a variety of beautifully illustrated recipes. The following recipe is for gluten-free enchiladas with curtido.
This book can be purchased from the Mother Earth Living store: Fermented Vegetables.
Years ago, when we were still in college, a friend made a variation of this recipe. These were the enchiladas that her mom ate on the ranch she grew up on in Silver City, New Mexico. We dubbed them Rancher Enchiladas, and the recipe has traveled with us through the years and is now updated with the addition of curtido. This Latin American ferment shines here. Prepare this for a Sunday morning brunch or for any meal.
This recipe is simple, but it requires a bit of finesse at the end to put it all together and get the six plates to the table.