Rancher Enchiladas

This recipe for Rancher Enchiladas with Curtido is a gluten-free dish that combines flavors inspired by the ranches of Silver City, New Mexico. It originated as a variation of a friend’s family recipe and has been cherished throughout the years. The addition of curtido, a Latin American ferment, brings a unique and vibrant taste to these enchiladas. Whether enjoyed for a Sunday morning brunch or any other meal, this simple yet delicious recipe is sure to impress your taste buds.

Serves: 6

INGREDIENTS:

Filling:

• 1 onion, diced
• 1 tablespoon olive oil
• 1 pound ground grass-fed beef
• 1 tablespoon chile powder
• ½ teaspoon ground cumin
• 1 dozen corn tortillas
• ½–1 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
• ½ pound cheese, Cheddar or jack style, shredded

INSTRUCTIONS:

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 ground beef. Sprinkle in the chile powder and ground cumin, and continue to fry until the beef is browned and fully cooked. 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 ⅓ cup of curtido over each one and top with another tortilla.
6. Using multiple pans, fry the eggs over-easy in butter, and place one on top of each tortilla stack.
7. Divide the enchilada sauce evenly over the tortillas, sprinkle on the shredded cheese, and place the plates under the broiler for 5 to 8 minutes to melt the cheese.
8. Serve the Rancher Enchiladas immediately and enjoy their flavorful combination of ingredients.

VARIATIONS:

• Vegetarian Variation: Replace the ground beef with cooked black beans or a meat substitute like crumbled tofu or tempeh. Sauté the beans or meat substitute with the diced onion and seasonings to create a flavorful filling.

• Chicken Variation: Substitute the ground beef with cooked and shredded chicken. You can use leftover roasted chicken or boil chicken breasts until cooked through, then shred the meat. Season the chicken with chile powder and cumin for added flavor.

• Seafood Variation: Instead of beef, use cooked and flaked fish or shrimp as the filling. Sauté the seafood with onions and seasonings for a delicious seafood twist. You can also add some diced bell peppers or jalapeños for an extra kick.

• Vegan Variation: To make the enchiladas vegan, omit the eggs, cheese, and butter. Instead, use a vegan cheese substitute or nutritional yeast for a cheesy flavor. For the eggs, you can substitute them with scrambled tofu or a chickpea flour-based scramble.

• Green Sauce Variation: If you prefer a different sauce, replace the red enchilada sauce with green enchilada sauce. Green enchilada sauce is typically made with tomatillos and green chilies, giving the enchiladas a tangy and slightly spicy flavor.