Potato and Chorizo Enchiladas

queso-fresco-14oz
crema-mexicana
SERVINGS
5
PREP TIME
20 MINS.
COOK TIME
15 MINS.

Ingredients

For the Filling

  • 7oz potatoes, chopped
  • 9oz chorizo
  • 1 tbsp avocado or olive oil
  • ¼ tsp salt

 

For the Salsa

  • 3 tomatoes
  • 4 chiles de árbol
  • 1 garlic clove
  • 1 tbsp onion, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried oregano

 

For Plating

  • 5 tortillas
  • 3 tbsp canola or avocado oil
  • ¼ cup Tío Francisco Queso Fresco
  • 2 tbsp Tío Francisco Crema Mexicana

Instructions

For the Filling

  1. Heat a skillet over medium heat and add the oil.
  2. Add in the potatoes and salt and cook until tender, for about 7 minutes.
  3. Add the chorizo and cook for another 5 minutes, stirring frequently.

 

For the Salsa

  1. Add the tomatoes and chiles de árbol to a pot with boiling water and cook for 5 minutes. Drain.
  2. Peel the tomatoes and blend with remaining ingredients.
  3. Add to a saucepan and heat.

 

For Plating

  1. Heat a separate skillet over medium heat and add the oil.
  2. Lightly fry the tortillas for a few seconds on each side, they should remain soft.
  3. Coat them with the warm salsa and fill with the chorizo mixture.
  4. Top with Tío Francisco Queso Fresco and Tío Francisco Crema Mexicana.

La calidad está en el nombre

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