Jaime's Chorizo Enchiladas

Total Time:
25 min
Prep:
15 min
Inactive Prep:
--
Cook:
10 min
Yield:
4 servings
Level:
Easy

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 seeds, grounded
  • 1 teaspoon/5 ml cumin seeds, grounded
  • 4 cloves garlic, minced
  • A few sprigs fresh oregano, chopped
  • 2 guajillo chiles, rehydrated and seeded
  • 1 ancho chile, rehydrated and seeded
  • 1 teaspoon/5 ml salt
  • Freshly ground pepper
  • 2 tablespoons/30 ml olive oil
    SERVING:

    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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