Recipe courtesy of Chuck Hughes
Episode: Mexico City
Jaime's Chorizo Enchiladas
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 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:
  • Tortillas
  • Refried beans
  • Pico de gallo
  • Queso fresco cheese

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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