Pairs well with Mexican Style Red Enchiladas with Potato and Chorizo Filling
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 23d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Mexican Style Red Enchiladas with Potato and Chorizo Filling
(2.5)
300.9K views • 3mo ago
4.2K
102
1.4% engagement
Traditional Mexican red enchiladas filled with a savory mixture of potatoes and chorizo, topped with fresh lettuce, cheese, and a homemade red chili salsa.
00:30:00 total
Serves 4
medium
Main Various
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- potatoes - watch the video to see (cooked and mashed, quantity as needed for filling)
- chorizo - watch the video to see (mixed with potatoes for filling)
- serrano peppers - 5 (for salsa)
- tomatoes - 3 (for salsa)
- onion - 1 medium piece (divided between salsa and enchilada sauce)
- garlic cloves - 4 cloves (2 for salsa, 2 for enchilada sauce) (divided between salsa and enchilada sauce)
- fresh cheese - watch the video to see (for topping)
- guajillo peppers - 7 (for enchilada sauce)
- ancho pepper - 1 (for enchilada sauce)
- lettuce - watch the video to see (washed and disinfected for topping)
- salt - to taste (to taste)
- oil - watch the video to see (for frying the enchilada sauce)
- water - watch the video to see (for boiling peppers)
- corn tortillas - watch the video to see (for making enchiladas)
Instructions
- Prepare Potato and Chorizo Filling: Use leftover cooked potatoes mixed with chorizo as the filling for the enchiladas.
- Prepare Salsa: Remove stems from serrano peppers, then cook serrano peppers, tomatoes, onion, and garlic together until soft. Grind the mixture without adding water to keep it thick.
- Prepare Enchilada Sauce: Remove seeds from guajillo and ancho peppers. Boil peppers with onion and garlic until softened. Let cool, then grind with a little salt. Fry the ground sauce in hot oil until well cooked and flavorful.
- Assemble Enchiladas: Dip corn tortillas in the prepared red chili enchilada sauce. Fill each tortilla with the potato and chorizo mixture, then roll and place on a plate.
- Add Toppings: Top the enchiladas with fresh lettuce, crumbled fresh cheese, and the prepared serrano pepper salsa as desired.
- Serve: Serve the enchiladas warm, optionally with salsa on top according to taste.
