Recipe courtesy of Lydia Diaz Sanchez
Recipe courtesy of Lydia Diaz Sanchez
Watch how to make this recipe.
Lydia's Red Enchiladas con Chorizo
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- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 53 g
- Saturated Fat
- 21 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 36 g
- Cholesterol
- 105 mg
- Sodium
- 1870 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 53 g
- Saturated Fat
- 21 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 36 g
- Cholesterol
- 105 mg
- Sodium
- 1870 mg
Ingredients
Directions
- In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
- In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
- In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
- To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.
