Chorizo Enchiladas with Guajillo Sauce &
Mexican-Style Chorizo from Scratch

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         FOOD FUNNY
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Here's a true food funny from Virginia Ridgeway right here in San Antonio:

My husband and I went to Whole Foods the other day and as we took our
purchases to the car he said, "You know, Whole Foods IS good for your
health. I'm stronger already. I can carry $200 worth of groceries in two hands!"

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            TODAY'S RECIPE
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The hardest part of making this dish might be getting your hands on the
guajillo chiles. They are available these days in many American
supermarkets, but I know this is small comfort for my readers in other
countries. If they aren't available in your area, I suggest an internet
search for a mail-order source. Is there some substitute you can use? Nope.

Chorizo Enchiladas with Guajillo Sauce

For the sauce:
10 to 12 guajillo chiles, stems and seeds removed
1/4 cup (60 ml) olive oil
1/2 onion, finely chopped
2-4 cloves garlic, chopped
1 Tbs (15 ml) coriander seeds, toasted and ground
1 tsp (5 ml) cumin seeds, toasted and ground
6 cups (1.5 L) chicken stock
4 Roma tomatoes, halved and grilled or broiled until charred
Salt and freshly ground pepper to taste

For the enchiladas:
2 lbs (900 g) Mexican chorizo without casing (see below)
1/2 onion, finely chopped
2 cups (500 ml) cooked diced potato
16 corn tortillas, heated in hot oil
1 cup (250 ml) shredded asadero or Monterey Jack cheese

To make the sauce, toast the guajillo chiles in a dry skillet over high
heat just until soft and fragrant, about 10 seconds on each side. Heat
the oil in a saucepan over high heat and saute the onion until lightly
browned, about 10 minutes. Add guajillo chiles and the remaining sauce
ingredients and bring to a boil. Reduce the heat and simmer for 20
minutes. Puree the sauce in an electric blender or food processor and
strain through a fine sieve if desired. Set aside.

To make the enchiladas, saute the chorizo and onion in a skillet over
high heat, breaking up the meat, until the meat is thoroughly cooked,
about 10 minutes. Stir in the potatoes and remove from the heat. Place 3
to 4 tablespoons (45-60 ml) of the filling on each tortilla and roll
them tightly. Spread about 1 cup (250 ml) of the guajillo sauce in a
large baking dish and place the enchiladas seam-side down in the dish.
Cover with about 2 cups (500 ml) of the sauce (freeze the remainder) and
sprinkle with the shredded cheese. Bake in a preheated 350F (180C) oven
for 10 to 15 minutes.
Serves 6 to 8.

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Mexican-Style Chorizo from Scratch

2 lbs (900 g) ground pork
6 cloves garlic, finely chopped
1 onion, finely chopped
1 Tbs (15 ml) dried oregano, preferably Mexican
1 tsp (5 ml) ground cinnamon, preferably Mexican canela
1 tsp (5 ml) ground cumin
2 Tbs (30 ml) pureed chipotle en adobo (optional)
Salt to taste

Combine all ingredients in a mixing bowl, stirring to combine. Use
immediately or freeze for future use.
Makes about 2 lbs (900 g).
Received on Tue Oct 9 20:03:51 2007