Name: West Texas Stacked Enchiladas
Yield: 4 servings
Ingredients: 6 dried ancho chiles, seeds and stems removed; 2 canned chipotle chiles in adobo; 4 large cloves garlic, chopped; 1/4 medium yellow onion, chopped; 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1/4 teaspoon ground allspice; 2 cups chicken broth or water; 1 tablespoon lard or vegetable oil; 1 tablespoon all-purpose flour; Salt and black pepper, to taste; 2 tablespoons lard or vegetable oil, divided; 12 corn tortillas; 1 1/2 cups grated cheddar cheese (6 ounces); 1 1/2 cups grated Monterey Jack cheese (6 ounces); 1/4 medium yellow onion, diced; 4 large eggs

In most parts of Texas, enchiladas are rolled tortillas stuffed with a filling and covered in sauce. But often in West Texas (and also New Mexico) the filling and sauce are instead layered between flat tortillas. They look a bit different, but the end taste is the same, not to mention stacked enchiladas are a heck of a lot easier to make.

Another feature of stacked enchiladas is the inclusion of a fried egg on top. I don't know how this tradition came about, but it's a brilliant addition. When the yolk mixes with the sauce, its creamy transformation takes the sauce from merely delicious to truly decadent.

I was born and raised a rolled-enchilada girl, but I can appreciate a plate of stacked ones, especially those made with an ancho chile sauce. And if I squint, I can see in the stack the rugged terrain of West Texas, with the egg standing in for clouds and the sun. It's West Texas on a plate.

Recipe notes

Spaghetti With Poblano Chile Sauce

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Cheddar Jalapeño Bread

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.