One of my favorite kitchen gadgets that I have acquired in the last year is a pressure cooker. This amazing device can achieve consistencies in 30 minutes that would take all day to achieve in a crock pot. It really shines with meat that has bones and skin because it can pull out all of the flavor and have the meat falling off the bone in no time. It also can turn dried beans into creamy goodness without soaking them in 30-40 minutes. This dish works because it is loaded with flavor and keeps well in the refrigerator.
What do you need for the enchiladas:
- 1-1.5 pounds of chicken. I went with Ninja Cow quarters, but I also highly recommend chicken thighs. Keep the skin on and the bones in;
- 0.5 pounds of Ninja Cow chorizo (about 2 links removed from the casing);
- 8 oz of dried black beans;
- half of an onion minced;
- 2 garlic shallots minced;
- 32 oz carton of reduced sodium or no sodium chicken stock
- 1 tablespoon of olive oil
- 1 tablespoon of ancho chili powder (paprika is a good substitute)
- 1 tablespoon of cumin
- 1 teaspoon of corn starch
- Quesadilla cheese
- Queso fresco
- Corn tortillas
- cilantro for garnishing
What do you do:
- Put the olive oil in the pressure cooker and set it to saute on high. Brown the chorizo for 4-5 minutes and then add the minced onion and garlic. Sweat the onion and garlic until the onions are translucent and fragrant (2 minutes).
- Add the chicken stock, the chicken, the beans, and stir in the ancho chili powder along with the cumin.
- Seal the pressure cooker and cook on high pressure for 40 minutes.
- Release the pressure using the quick release method (open the valve on electric pressure cookers or run a stove top pressure cooker under cold water).
- Take the chicken out, remove the skin and bones and discard. meanwhile, turn the pressure cooker on saute and bring the broth up to a boil. Place the chicken back in the broth.
- Reduce the volume of liquid by boiling and stirring. The goal is to have a sauce not a soup. So, let it boil for at least 5 minutes. Then slowly add a corn starch slurry to thicken the sauce. A corn starch slurry is just a teaspoon of corn starch mixed into a cup of water. When the bubbles are very viscous and pop like magma, then your sauce is ready and you can take it off the heat. Salt to preference at the END of the process. Reducing liquids concentrates flavors and it’s best to salt at the end to avoid adding too much.
- Assemble the enchiladas by briefly soaking warm corn tortillas in salsa, add the meat then roll them up in your dish. Add quesadilla cheese on top, cover with aluminum foil and bake at 350 for 20 minutes. You can remove the foil and broil for the last few minutes to brown the cheese.
- Add shredded lettuce, crumbled queso fresco, cilantro, more salsa and serve.