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Enchilada: Another Costa Rican Paradise

Prep 20 min
Total 60 min
Ingredients 13
Servings 4

For some people, an enchilada is about corn tortillas and stew. But in Costa Rica it’s a different story. It’s a delicious, soft, crunchy puff pastry – a true paradise of flavor, texture and aroma. Just try it and I guarantee you won’t be able to resist it. I’m not exaggerating. MORE + LESS -

Ingredients

puff pastry sheets

tablespoons butter

1/2

onion, chopped

1/2

sweet chili pepper, chopped

tablespoon garlic paste or minced

1 1/2

processed spicy chorizo, diced

potatoes, cooked and diced

1/8

teaspoon achiote

chopped hard-boiled eggs

tablespoon cumin

tablespoons Worcestershire or soy sauce

egg, beaten

Salt and pepper to taste

Directions

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1

Preheat oven at 350° F.
2

In a skillet, melt butter over medium to medium high heat; cook onion, chili and garlic. Add the diced chorizo and stir.
3

Stir in potatoes and achiote. Cook for a while; add Worcestershire or soy sauce, cumin, salt and pepper. Turn off the heat and add the hard-boiled eggs. Set aside.
4

Using a rolling pin, roll out the puff pastry to stretch it out a bit. Cut pastry into squares, place approximately two tablespoons of filling; glaze the edges with beaten egg. Close pastry by pressing edges of squares together in the center and glaze with beaten egg.
5

Place on a baking dish, in the oven for 40 minutes or until golden brown.

Expert Tips

The chorizo may be replaced with shrimp or any other meat. It’s a matter of creativity.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

For some people, an enchilada is about corn tortillas and stew. But in Costa Rica it’s a different story. It’s a delicious, soft, crunchy puff pastry – a true paradise of flavor, texture and aroma. Just try it and I guarantee you won’t be able to resist it. I’m not exaggerating.