Lydia's Red Enchiladas con Chorizo |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
15 hot red chiles |
15 mild red chiles |
4 cups water |
4 tablespoons olive oil |
2 bay leaves |
2 to 3 teaspoons salt |
1 to 2 tablespoons chicken flavored bouillon cubes |
1/2 cup yellow onion, chopped |
1 to 2 cloves garlic, chopped |
pinch black pepper |
3 links chorizo, cubed |
12 white corn tortillas, 3 per plate |
1 cup muenster, grated |
1 cup cheddar, grated |
Directions:
1. In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
2. In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
3. In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
4. To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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