Morelia Style Enchiladas with Chorizo
Bake Morelia-style enchiladas with chorizo and potatoes for a comforting Mexican dish with bold flavor and homestyle appeal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Blender
- Saucepan
- Kitchen towel
- Fine-mesh sieve
- Mixing bowl
- Pot
- Skillet
- Spoon
- Tongs
- Baking sheet
- Plate
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Colander
- Oven
Ingredients
- 6 guajillo peppers, cleaned, stems removed, seeds removed
- 1 ancho pepper, dried, cleaned, stem removed, seeds removed
- 1 plum tomato, cut into quarters
- 1/8 medium white onion, peeled
- 1 garlic clove, peeled, whole
- 2½ tsp. kosher salt
- 1 ½ cups carrots, peeled, diced small
- 1 ½ cups russet potatoes, peeled, diced small
- 1 link from (14 oz.) pkg. V&V Supremo® Chorizo (Pork, Beef or Chicken)
- 12 corn tortillas
- about ¼ cup vegetable oil for frying
- 8 romaine lettuce leaves
- ½ package of 8 oz. V&V Supremo® Queso Fresco, crumbled
- 1 cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
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