Enchiladas del Suelo (Sinaloa Style Enchiladas) | Oregonian Recipes

Ingredients

• 3 dry roasted ancho chiles
• 1/4 cup white onion, chopped
• 1 medium clove garlic, peeled and crushed
• 2 tablespoons vegetable oil
• 1 teaspoon white vinegar
• Sea salt, to taste
• 10 ounces chorizo
• 6 green onions, some green part included, thinly sliced
• 1 cup tomatoes, peeled, deseeded and diced
• 3/4 cup queso fresco, crumbled
• 12 corn tortillas (see link to accompanying recipe in directions)
• Vegetable oil as needed for softening tortillas
• Avocado slices
• Lime juice, to sprinkle on avocados
• 3/4 cup crema Mexicana
• 1 cucumber, peeled, seeded and diced
• 6 radishes, sliced into rounds
• Shredded romaine lettuce
• 1/2 cup queso fresco, crumbled
• Cebolla Encurtida (pickled onion) (see link to accompanying recipe in directions)
• Refried pinto beans