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Enchilada: Another Costa Rican Paradise

enchilada: another costa rican paradise Entree Costa Rica
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

8
puff pastry sheets
4
tablespoons butter
1/2
onion, chopped
1/2
sweet chili pepper, chopped
1
tablespoon garlic paste or minced
1 1/2
processed spicy chorizo, diced
2
potatoes, cooked and diced
1/8
teaspoon achiote
2
chopped hard-boiled eggs
1
tablespoon cumin
2
tablespoons Worcestershire or soy sauce
1
egg, beaten
Salt and pepper to taste

Directions

Hide Images
  • 1
    Preheat oven at 350º 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.

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