Jaime's Chorizo Enchiladas
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Chorizo
- 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
-
Serving
- tortilla
- refried beans
- pico de gallo
- queso fresco
directions
-
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.
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Reviews
-
Love your chorizo recipe! I'd call it a "taco" instead of an " enchilada"
RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
