CHORIZO ENCHILADAS WITH GUAJILLO SAUCE

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Chorizo Enchiladas With Guajillo Sauce image

Recipe by World Wide Recipes. These are a very good enchiladas with an incredible unique taste. Enjoy them.

Provided by pink cook

Categories     Pork

Time 1h15m

Yield 16 enchiladas, 6-8 serving(s)

Number Of Ingredients 15

10 guajillo chilies, stems and seeds removed
4 roma tomatoes, halved
4 garlic cloves, chopped
1 tablespoon coriander seed, ground
1 teaspoon cumin, ground
1/4 cup olive oil
1/2 onion, finely chopped
5 cups chicken stock
1 tablespoon salt
1/2 teaspoon ground pepper
1 (12 ounce) package mexican chorizo sausages, casings removed
1/2 onion, finely chopped
2 cups potatoes, cooked and diced
16 corn tortillas, warmed
1 cup mexican asadero cheese, shredded (or use Monterey Jack cheese)

Steps:

  • SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
  • Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
  • Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
  • ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. 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 cup 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.
  • Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.

Nutrition Facts : Calories 979, Fat 65.8, SaturatedFat 23.4, Cholesterol 134.7, Sodium 3111.5, Carbohydrate 52.7, Fiber 6.6, Sugar 7, Protein 44.5

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