Chorizo Enchiladas with Smoky Guajillo Sauce
Elevate your dinner experience with these sumptuous Chorizo Enchiladas, enveloped in a rich, smoky guajillo sauce. This remarkable dish combines the vibrant flavors of roasted guajillo chilies and tender chorizo, complemented by savory potatoes. Each rolled tortilla is topped with melted Mexican asadero cheese, making this a satisfying and comforting meal ideal for family gatherings or cozy evenings at home. Serve with a side of Mexican rice and creamy avocado slices to create a delightful culinary experience that will leave your guests craving more.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
guajillo chilies
10 (stems and seeds removed)
roma tomatoes
4 (halved)
garlic cloves
4 (chopped)
coriander seed
1 (tablespoon, ground)
cumin
1 (teaspoon, ground)
olive oil
1/4 (cup)
onion
1/2 (finely chopped)
chicken stock
5 (cups)
salt
1 (tablespoon)
ground pepper
1/2 (teaspoon)
mexican chorizo sausages
1 (12 ounce) package (casings removed)
potatoes
2 (cups, cooked and diced)
corn tortillas
16 (warmed)
Mexican asadero cheese
1 (cup, shredded (or Monterey Jack as an alternative))
Instructions
1
Prepare the Guajillo Sauce: Start by washing and cleaning the guajillo chilies, removing their stems and seeds. Heat a dry skillet over high heat and toast the chilies for about 10 seconds on each side, until soft and fragrant. Be careful not to over-toast, as this can make them bitter. Next, char the halved roma tomatoes in the same skillet until the skins are slightly blackened.
2
Blend the Sauce: In a blender or food processor, combine the toasted chilies, charred tomatoes, chopped garlic, ground coriander, ground cumin, some chicken stock, salt, and freshly ground black pepper. Blend until smooth and set aside.
3
Cook the Sauce: In a saucepan, heat 1/4 cup of olive oil over high heat. Sauté the finely chopped onion until it turns golden, about 5 minutes. Add the blended guajillo sauce and the remaining chicken stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 20 minutes until thickened. Taste and adjust the seasoning as needed.
4
Prepare the Filling: Preheat your oven to 350°F (175°C). In a skillet, cook the chorizo and 1/2 chopped onion over high heat, breaking apart the meat as it cooks. Once fully cooked (about 10 minutes), stir in the diced potatoes and remove the skillet from the heat.
5
Prepare the Tortillas: In a separate skillet, heat about 1 cup of oil. Using tongs, dip each corn tortilla in the hot oil for a few seconds until softened. Drain the tortillas on a plate lined with paper towels.
6
Assemble the Enchiladas: Place 3 to 4 tablespoons of the chorizo and potato filling onto each tortilla and roll them tightly. Spread 1 cup of the guajillo sauce on the bottom of a large baking dish and arrange the rolled enchiladas seam-side down in the dish.
7
Add Sauce and Cheese: Pour an additional 2 cups of guajillo sauce over the enchiladas and sprinkle with shredded Mexican asadero cheese.
8
Bake and Serve: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly. Serve hot alongside Mexican rice, Charro beans, or refried beans, topped with sour cream, shredded cheese, and fresh avocado slices for an upgraded dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chorizo Enchiladas with Smoky Guajillo Sauce?
They are a savory Mexican dish featuring rolled corn tortillas filled with a mixture of chorizo and potatoes, topped with a homemade smoky guajillo chili sauce and melted asadero cheese.
How do I prepare the guajillo chilies for the sauce?
Wash and clean the chilies, remove their stems and seeds, then toast them in a dry skillet for about 10 seconds per side until soft and fragrant.
What is the risk of over-toasting the guajillo chilies?
Over-toasting the chilies can make them taste bitter, so it is important to only toast them for about 10 seconds on each side.
How should I prepare the roma tomatoes for the sauce?
Halve the tomatoes and char them in a dry skillet until the skins are slightly blackened.
What spices are used in the guajillo sauce?
The sauce is seasoned with ground coriander, ground cumin, garlic, salt, and freshly ground black pepper.
How do I achieve a smooth consistency for the sauce?
Combine the toasted chilies, charred tomatoes, garlic, spices, and some chicken stock in a blender or food processor and blend until smooth.
How long should the guajillo sauce simmer?
After adding the blended mixture to sautéed onions and remaining stock, let it simmer for about 20 minutes until thickened.
What type of oil is used to sauté the onions?
The recipe calls for 1/4 cup of olive oil to sauté the onions for the sauce.
What kind of meat is used in the filling?
A 12-ounce package of Mexican chorizo sausages with casings removed is used for the filling.
How are the potatoes prepared for the filling?
The potatoes should be cooked and diced into small pieces before being stirred into the cooked chorizo.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prevent the corn tortillas from breaking?
Dip each tortilla in hot oil for a few seconds until softened, then drain on paper towels before rolling.
How many corn tortillas does this recipe require?
This recipe uses 16 corn tortillas.
How much filling should I put in each tortilla?
Place approximately 3 to 4 tablespoons of the chorizo and potato filling onto each tortilla.
How should the enchiladas be arranged in the baking dish?
Arrange the rolled enchiladas seam-side down in a baking dish that has been spread with 1 cup of guajillo sauce.
How much sauce is poured over the assembled enchiladas?
Pour an additional 2 cups of guajillo sauce over the top of the rolled enchiladas before adding cheese.
What type of cheese is best for these enchiladas?
Mexican asadero cheese is recommended, but Monterey Jack can be used as a substitute.
How much cheese is needed for the topping?
Use 1 cup of shredded Mexican asadero or Monterey Jack cheese.
How long do the enchiladas need to bake?
Bake the enchiladas for 15 to 20 minutes in the preheated oven.
How do I know when the enchiladas are finished baking?
They are done when the cheese on top is completely melted and bubbly.
What side dishes pair well with this meal?
Serve them with Mexican rice, Charro beans, or refried beans for a complete meal.
What are some recommended garnishes?
Top the finished dish with sour cream, extra shredded cheese, and fresh avocado slices.
How much chicken stock is used in total?
A total of 5 cups of chicken stock is used for the sauce.
Is this recipe spicy?
The recipe is tagged as spicy due to the guajillo chilies and Mexican chorizo.
Is this recipe gluten-free?
Yes, according to the recipe tags, this dish is gluten-free as it uses corn tortillas.
How many garlic cloves are in the sauce?
The recipe calls for 4 chopped garlic cloves.
How much ground coriander is needed?
Use 1 tablespoon of ground coriander seed for the sauce.
How much salt is added to the sauce?
The recipe specifies 1 tablespoon of salt, adjusted to taste.
What color should the onions be when sautéing?
The finely chopped onion should be sautéed until it turns golden, which takes about 5 minutes.
Can I make this dish for a family gathering?
Yes, this satisfying and comforting casserole-style meal is ideal for family gatherings or cozy evenings.