Enchiladas del Suelo (Sinaloa Style Enchiladas) | Oregonian Recipes

Name: 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

recipes.oregonlive.com

This recipe illustrates the wonderful balance between vegetables and meat so often found in Mexican dishes.

View full recipe on recipes.oregonlive.com

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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