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Mexican


6 guajillo peppers, cleaned, stems removed, seeds removed
1 ancho pepper, cleaned, stem removed, seeds removed
1 plum tomato, cut into quarters
1/8 medium white onion, peeled
1 garlic cloves, peeled, whole
2� tsp. Kosher salt
1 � cups carrots, peeled, diced small (you can also substitute onion)
1 � cups russet potatoes, peeled, diced small
1 pkg (14 oz.) Pork or Beef Chorizo
12 corn tortillas
about � cup Vegetable oil for frying
8 Romaine lettuce leaves
� package of 8 oz. Brand Queso Fresco Cheese, crumbled
1 cup Supremo� Brand Mexican Sour Cream/Crema
2 cups shredded Mexican cheese to taste (optional)
chopped cilantro
1 can rotelle tomatoes (fire roasted) - if needed

1. Place dried peppers, onion and tomato in a small sauce pan. Add enough water to cover ingredients. (2 � cups) Place over medium heat. Bring to boil, turn heat to low and
simmer for 10 minutes.
2. Carefully place contents of pan into blender, along with 2 tsp. salt and garlic clove. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape.
Blend at high speed for 1 minute or until smooth. Taste, if its too strong add some of the rotelles and reblend/taste (due till you like the flavor). Strain sauce into a medium bowl and reserve. (If you prefer to save 20 min. use your favorite canned enchilada sauce)
3. Place carrots/onion and potatoes in a medium pot with � tsp. salt and enough water to cover. Place over medium heat. Bring to boil and cook for 5 minutes or until just tender, don�t
overcook. Remove from heat and drain. Set aside.
4. Preheat a medium skillet over medium heat for 1 minute. Add Pork or Beef Chorizo and cook for 8 to 10 minutes, breaking up meat with spoon
5. Add cooked potatoes and carrots/onion. Cook for 2 more minutes, stirring occasionally. Keep mixture warm. If doing 8A (Oven finish add 1 cup of cheese with the mixture and incorporate)
6. Pour about � inch oil into a medium skillet. Place skillet over medium heat. Once oil is hot, (350�F) use tongs to dip tortilla in sauce, then carefully fry tortilla in oil for 10 seconds
on each side. (Tortilla should still be soft.) Place on a baking sheet. Repeat process with remaining tortillas. (Add more oil if necessary.)
7. Fill each tortilla with 3 Tbsp. of chorizo mixture add some shredded cheese and roll up gently.
8a. Add some sauce to bottom of baking pan (ceramic/glass) and arrange enchiladas in the pan, top with remaining 1 cup ofcheese, add more remaining sauce and bake for 15 minutes till cheese is bubbly. Top with sour cream and chopped cilantro and serve
or 8b. Arrange 2 lettuce leaves on each serving plate. Place 3 enchiladas and sprinkle 1 Tbsp.
Queso Fresco Cheese on top. Drizzle each enchilada with 1 Sour Cream/crema

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