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Enchilada: Another Costa Rican Paradise

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  • Prep 20 min
  • Total 60 min
  • Ingredients 13
  • Servings 4
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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.
Greyza Baptista
Updated Sep 24, 2015
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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

  •  
    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

  • tip 1
    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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