Chorizo Enchiladas with Guajillo Sauce

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Enchiladas filled with potatoes, asadero cheese and a fresh guajillo chile sauce.

Recipe By: Recipe adapted from: World Wide Recipes and Santa Fe School of Cooking
  • PrepN/A |
  • TotalN/A |
  • Serves 6 - 8

Ingredients

  • 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
  • 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

Instructions

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.

Additional Notes

Salt and freshly ground pepper to taste
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