JAIME'S CHORIZO ENCHILADAS

Jaime's Chorizo Enchiladas image

Provided by Chuck Hughes

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 pounds/ 1 kg ground pork
1/4 cup/ 60 ml red wine vinegar
1 tablespoon/ 15 ml smoked paprika
1 teaspoon/ 5 ml coriander seed, grounded
1 teaspoon/ 5 ml cumin seed, grounded
4 garlic cloves, minced
3 sprigs fresh oregano, chopped
2 guajillo chilies, rehydrated and seeded
1 ancho chili, rehydrated and seeded
1 teaspoon/ 5 ml salt
fresh ground pepper
2 tablespoons/ 30 ml olive oil
tortilla
refried beans
pico de gallo
queso fresco

Steps:

For the chorizo:.
Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
Serve on tortillas with refried beans, pico de gallo and cheese.
Cook's Note:.
Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.

Nutrition Facts : Calories 18.6, Fat 0.5, Sodium 2.7, Carbohydrate 3.6, Fiber 1.2, Sugar 0.1, Protein 0.8