Enchorizadas are a delightful twist on traditional enchiladas, featuring a smoky chorizo and cheese filling wrapped in corn tortillas and topped with a zesty tomato-jalapeño sauce. This dish is a flavorful celebration of Mexican cuisine that will nourish your soul and satisfy your taste buds.
Ingredients
🌶️ 9 oz Pork chorizo
🫒 1 tablespoon Cooking oil
🧅 ½ Onion, thinly sliced
🌶️ 3 Jalapeños
🍅 2 Roma tomatoes
🧄 1 Garlic clove
💧 ½ cup Water, adjust as needed
🧂 Salt, precise quantity not available
🧀 ½ cup Shredded Oaxaca cheese
🧀 ½ cup Crumbled queso fresco, plus more for topping
🌽 8 Corn tortillas
Instructions
1- Cook the Chorizo:
- In a HexClad non-stick skillet, heat 1 tablespoon of cooking oil over medium heat. Add the 9 oz of pork chorizo and cook until browned, breaking it up with a wooden spoon.
- Reserve one-third of the cooked chorizo in a glass bowl and set it aside.
2- Prepare the Sauce:
- Add the ½ thinly sliced onion to the skillet with the remaining chorizo and cook until the onion is soft and fragrant.
- In a Nutribullet blender cup, blend 3 jalapeños, 2 Roma tomatoes, 1 garlic clove, and ½ cup of water until smooth.
- Pour the blended mixture over the chorizo and onions in the skillet.
- Season with salt to taste and cook over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens. Adjust the consistency by adding more water if needed.
3- Assemble the Filling:
- In the glass bowl with the reserved chorizo, mix ½ cup of shredded Oaxaca cheese and ½ cup of crumbled queso fresco using a fork.
4- Prepare the Tortillas:
- On a hot non-stick griddle, use some rendered chorizo fat from the skillet to lightly fry 8 corn tortillas until pliable and slightly golden.
5- Assemble and Serve:
- Fill each tortilla with the chorizo and cheese mixture, roll them up, and place them on a white, enamel-rimmed serving plate.
- Generously spoon the tomato-jalapeño sauce over the rolled tortillas.
- Finish with a generous amount of crumbled queso fresco on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment:
- HexClad non-stick skillet
- Wooden spoon
- Glass bowl
- Cutting board and chef's knife
- Nutribullet blender
- Non-stick griddle
- Spoon
- Serving plate
- Fork
Cooking Tips
- Use chorizo fat to fry the tortillas for added flavor and pliability.
- Adjust the sauce's thickness by varying the cook time or adding water.
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