Chorizo And Cheese Enchiladas
From bondc 16 years ago
- 15 minutes to make
- Serves 4
These are Tex-Mex at its finest. Beware, however: They're rich and filling. Mexican and Spanish chorizo are not identical. Mexican chorizo is not cured; Spanish is. If using Mexican chorizo, just slit the casing and squeeze it out. Read more If using Spanish, pulse it in a food processor until it's finely chopped. See less
Ingredients
- Tex-Mex Red Enchilada Sauce: shopping list
- 1/2 large white onion, or 1 small white onion, diced shopping list
- 6 cloves garlic, diced shopping list
- 2 T. oil shopping list
- 1 T. flour shopping list
- 2 T. good-quality chili powder, or make your own (grind together 1 dried pasilla, 1/2 T. cumin seeds, 1/2 T. oregano, and 1/2 t. black peppercorns) shopping list
- 1 15oz. can tomato sauce shopping list
- 2 T. red wine vinegar shopping list
- chicken stock shopping list
- Enchiladas: shopping list
- 1 lb. queso anejo or good jack, shredded shopping list
- 10 ounces chorizo, finely chopped shopping list
- 1/2 large white onion, or 1 small white onion, diced shopping list
- 4 poblanos shopping list
- 8 corn tortillas shopping list
How to make it
- First, make the sauce.
- Saute onion and garlic in oil over medium-low heat until soft. Add flour and chili powder. Stir in tomato sauce and thin to the consistency of cream with chicken broth. Simmer for about thirty minutes to blend the flavors. Thin again to the consistency of cream with broth (if you need to), then add the vinegar. Taste. The vinegar should make it sharp, but not sour.
- Now make the enchiladas.
- Roast the poblanos till blackened, put them in a paper or plastic bag and fold down the top. Let them sit for about fifteen minutes, then rinse them under running cold water. The charred skin will come right off (but you don't need to get all of it off — the char adds to the flavor). Remove the cores and chop.
- Spray a saute pan lightly with Pam (you can use oil, but you just need enough to keep the chorizo from sticking at the very beginning) and put over low heat. Add the chorizo, and when it begins to render its fat, turn the heat up to medium-high and cook it until done, about ten to fifteen minutes.
- Add the onion and poblanos, and cook for another five minutes, until onion is soft.
- DRAIN THE GREASE! SERIOUSLY!
- Nuke the tortillas for 1 minute in a plastic bag to soften them.
- Assemble the enchiladas (I do this on a plate, then put them on individual serving plates):
- Dip both sides of a tortilla in the sauce.
- Put a spoonful of the chorizo filling on the tortilla.
- Cover the filling with shredded jack.
- Roll the tortilla and place on individual plate. Rinse and repeat.
- Moisten the tops of the enchiladas with more sauce (don't drown them!) then put some more jack on top. Nuke each individual plate for about 1 minute.
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