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Chorizo Enchiladas with Guajillo Sauce
Recipe adapted from:
World Wide Recipes and Santa Fe School of
Cooking
Serves:
6 - 8
I N G R E D I E N T S
Sauce
10 to 12 guajillo chiles, stems and seeds removed
1/4 cup olive oil
1/2 onion, finely chopped
2-4 cloves garlic, chopped
1 tablespoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
6 cups chicken stock
4 Roma or other pear style tomatoes, halved and grilled or broiled until
charred
Salt and freshly ground pepper to taste
Enchiladas
2 lbs Mexican chorizo casings removed
1/2 onion, finely chopped
2 cups cooked diced potato
16 corn tortillas, heated in hot oil
1 cup shredded asadero or Monterey Jack cheese
I
N S T R U C T I O N S
Prepare Sauce
Toast the guajillo chiles in a dry skillet (cast iron is best) over high
heat just until soft and fragrant, about 10 seconds on each side.
Heat the oil in a saucepan over high heat and saute the onion until
lightly browned, about 10 minutes. Add the guajillo chiles and the
remaining sauce ingredients and bring to a boil. Reduce the heat and
simmer for 20 minutes.
Puree the sauce in an electric blender or food processor and strain
through a fine sieve. Set aside.
Assemble Enchiladas
Preheat Oven to 350F
Saute chorizo and onion in a skillet over high heat, breaking up the
meat, until the meat is thoroughly cooked, about 10 minutes.
Stir in the potatoes and remove from the heat.
Heat about 1 to 2 cups of oil in skillet. Use a pair of tongs and
dip a tortilla in the oil for a few seconds until softened.
Transfer to a plate atop a few layers of paper toweling to drain.
Place 3 to 4 tablespoons of the filling on each tortilla and roll them
up tightly.
Spread about 1 cup of the guajillo sauce in the bottom of a large baking
dish and place the enchiladas seam-side down in the dish. Cover with
about 2 cups of the sauce and sprinkle with the shredded cheese.
Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas
are heated through.
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