Sadie's of New Mexico ★ 4.6
Sadie's of New Mexico on Fourth Street in Los Ranchos de Albuquerque is the heritage New Mexican family room since 1954.
Signature: Stuffed sopaipilla, Carne adovada
History
While Mexican enchiladas are typically rolled, the New Mexican stacked style emerged in the early 1900s as a home cooking shortcut: layer rather than roll. The fried egg crown became canonical at heritage New Mexican counters across Albuquerque. Sadie's, El Pinto and Mary and Tito's all serve them this way.
Common allergens: Dairy, Egg
Make it at home
Ingredients
- 6 corn tortillas
- 2 cups red chile sauce or green chile sauce (or 1 cup each for Christmas)
- 200g grated cheddar or Monterey Jack
- 1/2 cup chopped white onion
- 2 eggs
- 1 tablespoon oil or butter
- Salt to taste
Method
- Heat chile sauce gently in a saucepan. Keep warm.
- Heat a dry pan and warm each tortilla 30 seconds per side until pliable. Stack the warmed tortillas under a tea towel.
- Build on a heat proof plate: tortilla, dip in chile sauce, top with cheese and onion. Repeat 2 more times.
- Run the stack under a hot broiler 2 minutes or microwave to melt the cheese.
- Fry the eggs sunny side up in butter. Crown each stack with one egg.
- Serve immediately with extra chile and warm flour tortillas alongside.
Tip from the editors. Order Christmas (red AND green chile, half each side) the first time you eat this in Albuquerque. It is the local way to taste both styles in one plate.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat stacked enchiladas with fried egg
Stacked enchiladas with fried egg in Albuquerque
El Pinto ★ 4.5
El Pinto on Fourth Street NW in Albuquerque's North Valley is the ten acre mission compound serving New Mexican since 1962, with red and green chile.
Signature: Carne adovada, Stacked enchiladas
Mary and Tito's Cafe ★ 4.7
Mary and Tito's on Fourth Street in Albuquerque is the James Beard America's Classic 2010 carne adovada budget room.
Try: Carne adovada turnover
Garcia's Kitchen Fourth Street ★ 4.3
Garcia's Kitchen on Fourth Street in Albuquerque is the family run New Mexican counter since 1975, with six city locations and Christmas plates that never.
Signature: Huevos rancheros, Carne adovada burrito
More cities are in research. Want stacked enchiladas with fried egg covered somewhere specific? Tell us where you want to eat.