Best Lydias Red Enchiladas Con Chorizo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHORIZO, EGG AND CHEESE ENCHILADAS



Chorizo, Egg and Cheese Enchiladas image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag)
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated
Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro

Steps:

  • For the sauce: Preheat the oven to 425 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
  • For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
  • Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
  • Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

POTATO AND CHORIZO ENCHILADAS



Potato and Chorizo Enchiladas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small onion, diced
3 cloves garlic, chopped
2 cups chicken stock
2 tablespoons chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce can tomato paste
8 ounces fresh Mexican chorizo
1/2 cup canola oil
8 corn tortillas
3/4 cup frozen home fries or refrigerated diced potatoes
2 cups shredded Mexican blend cheese
1/4 cup sour cream
2 teaspoons hot sauce
Juice of 1/2 lime
2 tablespoons chopped fresh cilantro

Steps:

  • For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  • For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  • Preheat the oven to 375 degrees F.
  • Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  • In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  • Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  • While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  • Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

Related Topics