Chorizo Enchiladas With Guajillo Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 10 guajillo chilies, stems and seeds removed
• 4 roma tomatoes, halved
• 4 garlic cloves, chopped
• 1 tablespoon coriander seed, ground
• 1 teaspoon cumin, ground
• 1/4 cup olive oil
• 1/2 onion, finely chopped
• 5 cups chicken stock
• 1 tablespoon salt
• 1/2 teaspoon ground pepper
• 1 (12 ounce) package mexican chorizo sausages, casings removed
• 1/2 onion, finely chopped
• 2 cups potatoes, cooked and diced
• 16 corn tortillas, warmed
• 1 cup mexican asadero cheese, shredded (or use monterey jack cheese)

Recipe

• 1 sauce: wash and clean guajillo chiles from seeds and veins. toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (caution: longer toast time make them bitter). toast tomatoes until the skin is charred.
• 2 blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. set aside.
• 3 heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. add the guajillo chiles sauce and chicken stock and bring to a boil. reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
• 4 assemble enchiladas: preheat oven to 350ºf. saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
• 5 stir in the potatoes and remove from the heat. heat about 1 cup of oil in skillet. use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
• 6 transfer to a plate atop a few layers of paper toweling to drain. place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
• 7 spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
• 8 cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
• 9 bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
• 10 serve with mexican rice, charro beans or refried and some sour cream, shredded cheese and avocado slices on top. mmmmmmm -- delicious!.