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chorizo enchiladas Hot

Recipes

ingredients
CHORIZO RECIPE (enough for a dozen large enchiladas at least)-
1 kilo lean ground pork
½ cup of finely minced onion
2 tablespoons vinegar
10 cloves of minced garlic
2 teaspoons cumin seeds, toasted and ground (regular ground is ok too)
2 teaspoons dried oregano
1 ½ teaspoons salt
1 ½ teaspoons pepper
½ teaspoon ground coriander
pinch of cinnamon
2- 4 tablespoons of chilli powder
(or preferably, 4 dried and ground ancho chillies and 4 dried and ground
red cayennes) Whatever dried chilli you have will work, chipotle powder is nice too. I just added a bunch, then added some more but it was still fairly mild which was probably best for most of our guests.
1 raw egg (to help bind it together for cooking)

RED ENCHILADA SAUCE (enough for a dozen)
2 tablespoons vegetable oil
4 tablespoons minced onion
1 clove garlic, peeled and finely chopped
¼ teaspoon oregano
1 teaspoon powdered cumin
2 tablespoons flour
150mls BYRON BAY CHILLI CO RED CAYENNE CHILLI SAUCE
(more or less to taste)
2 ½ cups water
½ to 1 teaspoon salt

OPTIONAL GREEN ENCHILADA SAUCE (enough for a dozen)
600 mls light cream
150 mls BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE

ENCHILADA FILLING (enough for a dozen)
250gm softened cream cheese (room temp or quick microwave will soften it)
½ cup slivered almonds
¼ cup green onions (like the song for those of you as old as me)
¼ cup sultanas
1 kilo chorizo (or cubed, cooked chicken, or for vegetarians, corn kernels, sliced
black olives and diced capsicum)

TORTILLAS AND CHEESE
12 large (200mm/8inch) flour tortillas (corn are good too if the tortillas are nice and fresh, but you will need more as they are usually smaller) Personally, I only believe in using corn if they have been made within a couple of days. Flour tortillas on the other hand keep quite well these days, and are also okay when frozen.


cooking instructions
For those unfamiliar with Mexican chorizo, it’s a spicy sausage commonly used in Mexican and Spanish cuisine. I had seen chorizo in Woolies and bought some thinking it would be the kind I had eaten in Mexico, but it was more like a Polish sausage with
a small bit of chilli powder in it. (I like Polish sausage too, but that’s another recipe)


Mexican chorizo is very different, the kind I had eaten before was very spicy and oily when cooked. Not so with my chorizo though. (I call it mine, but really Lynne gave me the recipe, I just happened to be the one who got to mix it all up, and of course add a few personal touches)

Before I lose the vegetarians I should mention that we also made veggie enchiladas, but in my mind the star of the day was definitely the chorizo filled variety. The margaritas weren’t bad either. (recipes at the end)

As much as anything, I enjoyed making it because it reminded me of my father, who used to make up his own spiced sausage for special occasions. He didn’t bother with stuffing it into casings, but cooked it as sausage patties which he ate with
eggs for breakfast.

That’s what I did too. I have to admit that before the chorizo found it’s way into our Sunday enchilada dinner, a small portion was diverted and cooked with my Saturday scrambled eggs.

Some people will use a mixture of ground pork and ground beef, but I chose all lean pork that the Mullumbimby butcher ground up for me on the spot. Starting with a kilo
of ground pork, I added the following ingredients into a large mixing bowl
and squished it all together by hand-


CHORIZO RECIPE (enough for a dozen large enchiladas at least)

1 kilo lean ground pork
½ cup of finely minced onion
2 tablespoons vinegar
10 cloves of minced garlic
2 teaspoons cumin seeds, toasted and ground (regular ground is ok too)
2 teaspoons dried oregano
1 ½ teaspoons salt
1 ½ teaspoons pepper
½ teaspoon ground coriander
pinch of cinnamon
2- 4 tablespoons of chilli powder
(or preferably, 4 dried and ground ancho chillies and 4 dried and ground
red cayennes) Whatever dried chilli you have will work, chipotle powder is nice too. I just added a bunch, then added some more but it was still fairly mild which was probably best for most of our guests.
1 raw egg (to help bind it together for cooking)


After thoroughly mixing all the ingredients, the bowl was covered and placed in the fridge for a day. The following day I moulded the chorizo into 60mm oval balls and slowly fried them with a little oil.


Sage is a nice addition too, by the way, though on this occasion I left it out.


So, the stage was set. Lynne next made up her own enchilada sauce as follows-


This recipe makes about 2 cups, enough for a dozen enchiladas. For this meal she made 2 dozen with red sauce and 1 dozen with green sauce. 12 chorizo, 12 chicken and 12 vegetarian. Even though about 14 of us sat down to Sunday tea, we were unable to devour the lot. However, I would have to say that it wasn’t a tragedy as the enchiladas were even better re-heated the next day. (also a number of the eaters were little kids, so they didn’t really go for it like the rest of us)


RED ENCHILADA SAUCE (enough for a dozen)


2 tablespoons vegetable oil
4 tablespoons minced onion
1 clove garlic, peeled and finely chopped
¼ teaspoon oregano
1 teaspoon powdered cumin
2 tablespoons flour
1 bottle BYRON BAY CHILLI CO RED CAYENNE CHILLI SAUCE
(more or less to taste)
2 ½ cups water
½ to 1 teaspoon salt


OPTIONAL GREEN ENCHILADA SAUCE (enough for a dozen)


600 mls light cream
1 bottle BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE


ENCHILADA FILLING (enough for a dozen)


250gm softened cream cheese (room temp or quick microwave will soften it)
½ cup slivered almonds
¼ cup green onions (like the song for those of you as old as me)
¼ cup sultanas
1 kilo chorizo (or cubed, cooked chicken, or for vegetarians, corn kernels, sliced
black olives and diced capsicum)

TORTILLAS AND CHEESE


12 large (200mm/8inch) flour tortillas (corn are good too if the tortillas are nice and fresh, but you will need more as they are usually smaller) Personally, I only believe in using corn if they have been made within a couple of days. Flour tortillas on the other hand keep quite well these days, and are also okay when frozen.


Don’t forget to have about 2 cups of shredded tasty cheese as well for topping the enchiladas. Dry feta cheese is also really good too, the kind that crumbles.


Okay, so you take the chorizo that you made the day before, and couldn’t resist eating part of it for your breakfast, and break it up into little bite size pieces. Put it in a bowl, add all the other filling ingredients and mix together.


Now you are ready to assemble the enchiladas. The baking dishes we have usually make about 8 enchiladas, so you may need a couple depending on the size of yours.


Put a layer of enchilada sauce in the bottom of the pan or pans, and start rolling the enchiladas. The tortillas will work best if they have been slightly warmed, either
in the microwave or in a hot, dry pan. Just enough to make them nice and flexible. If you are using corn, you can dip them in warmed enchilada sauce before rolling, but with flour this doesn’t seem to be necessary. I quick pass over the stove top burner works too, but be careful if you aren’t used to this method, both you and the tortillas might burn.


Lay the softened tortilla on a plate, and add a line of filling across the middle. You should make the line of filling large enough so that once you have rolled up the
tortilla around it, the enchilada is about 40mm in diameter. One by one, place the rolled enchiladas seam side down in the sauced pan. Snuggle them up next to each other so they will keep one another from becoming unrolled. A toothpick is okay too
for this if necessary.

Once the pan is filled, top with more sauce, and some shredded cheese or
crumbled feta and they are ready for baking. Pop into a pre heated 180º C oven and bake uncovered for about 25 minutes. Keep an eye on them, the cheese should be bubbly, and the edges of the tortillas can be crisping, but don’t let them burn or dry out.

Lynne invariably serves these with rice, borlotti, black or pinto beans (both spiced up a bit with some BYRON BAY CHILLI CO SALSA PICANTE) and a green salad made
with red onion, orange slices, avocado and lettuce. (dressed with oil and vinegar)

As you might suspect, all our sauces were on the table, but for chorizo enchiladas I love the flavour of the BYRON BAY HEAVENLY HABANERO CHILLI SAUCE splashed
around the plate.


makes
a dozen enchiladas
advance preparation
chorizo is best if mixed up a day ahead, and kept in the fridge before cooking, but not neccessary. enchiladas always seem better when re-heated the next day, so make enough for two meals and you won't be disappointed!!!

diet options

vegetarian variation
same as above, without the meat
So good it might be illegal in some countries!

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