Recipe courtesy of Lydia Diaz Sanchez
Lydia's Red Enchiladas con Chorizo
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 53
- Saturated Fat
- 21
- Carbohydrates
- 61
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 36
- Cholesterol
- 105
- Sodium
- 1870
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
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.