Lydia's Red Enchiladas con Chorizo

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 15 hot red chiles
  • 15 mild red chiles
  • 4 cups water
  • 4 tablespoons olive oil
  • 2 bay leaves
  • 2 to 3 teaspoons salt
  • 1 to 2 tablespoons chicken flavored bouillon cubes
  • 1/2 cup yellow onion, chopped
  • 1 to 2 cloves garlic, chopped
  • Pinch black pepper
  • 3 links chorizo, cubed
  • 12 white corn tortillas, 3 per plate
  • 1 cup Muenster, grated
  • 1 cup Cheddar, grated
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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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