Chorizo and Queso Fresco Enchiladas with Guajillo Sauce

Passos8

1. 1

   Pas 1. Soak the chiles

   10 min

   Bring a pot of water to a boil and turn off the heat. Remove the stems and seeds from the chile guajillo and puya, add them to the pot and cover for 10 minutes until rehydrated.

   Use fresh water for the sauce, as water from the chiles can make it bitter.

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2. 2

   Pas 2. Blend the sauce

   Remove the chiles from the water and add them to a blender with the onion, garlic, oregano, chicken bouillon and fresh water. Blend until smooth.

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3. 3

   Pas 3. Simmer the sauce

   17m 30s

   In a large pan over low/medium heat, add a little oil. Strain the sauce over the pan and simmer on low for 15-20 minutes.

4. 4

   Pas 4. Mix the queso and onion

   Mix the shredded queso fresco and the diced white onion together.

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5. 5

   Pas 5. Cook the chorizo

   Cook the chorizo until crispy.

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6. 6

   Pas 6. Boil the potatoes and carrots

   12m 30s

   Bring a pot of water to a boil and cook the chopped potatoes and carrots until soft, about 10-15 minutes. Drain them well, then add them to the pan of chorizo and stir together.

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7. 7

   Pas 7. Dip and fill tortillas

   1m 30s

   Heat a pan or griddle over medium/high heat until hot. Drizzle some oil onto the pan and coat the tortillas on both sides. Immediately dip the tortillas on both sides into the sauce, then place them back onto the griddle. Add the queso, then the chorizo filling. Cook for 1-2 minutes, then fold in half and serve.

   You can also add tomatoes, sliced purple onion, or avocado.

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8. 8

   Pas 8. Top and serve

   Top with lettuce, queso, sour cream and salsa.

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