Description
Delicious stacked enchiladas filled with creamy potatoes and smoky chorizo, topped with a rich, vibrant sauce.
Ingredients
Scale
- 1 tablespoon Oleico Safflower Oil
- 1 (9 ounce) soy, pork, or beef chorizo
- 4 cups gold potatoes, peeled and cubed
- 1/3 cup water
- 1 cup white onion, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- Warm corn tortillas for serving
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla ancho chiles, stems and seeds removed
- 3 ½ cups water
- 2 garlic cloves
- ¼ piece white onion
- ½ teaspoon garlic salt
- ½ cup Oleico Safflower Oil
- 18 corn tortillas
- Mexican crema for drizzling
- 6 eggs for frying
- Crumbled queso fresco for sprinkling
- Fresh cilantro, chopped
Instructions
- In a skillet over medium heat, warm 1 tablespoon of Oleico Safflower Oil and add the chopped onions. Sauté until they turn translucent, releasing their sweet aroma.
- Crumble the chorizo into the skillet, stirring well to combine with the onions, cooking until browned and fragrant.
- Add the cubed potatoes and 1/3 cup of water to the skillet. Sprinkle with salt and pepper, then cover the skillet. Cook for 10-15 minutes, occasionally checking until the potatoes are tender.
- While the filling cooks, prepare the sauce by boiling the guajillo and pasilla chilies with 3 ½ cups of water for about 10 minutes, or until soft.
- In a blender, combine the cooked chilies, garlic cloves, ¼ piece of white onion, and garlic salt. Blend until smooth and silky.
- Prepare a separate skillet with ½ cup of Oleico Safflower Oil over medium heat. Fry the corn tortillas for a few seconds on each side until lightly crisp but not too hard. Drain on a paper towel.
- Preheat your oven to 350ºF (175ºC).
- In a baking dish, begin layering by placing a fried tortilla as the base. Spoon a generous amount of the potato and chorizo mixture over the tortilla, followed by a drizzle of the blended sauce. Repeat this layering until all ingredients are used.
- Top the final layer with any remaining sauce, making sure everything’s enveloped in love.
- Bake for about 20-25 minutes, or until heated through.
- In a hot skillet, fry the eggs, giving them a sunny disposition to top the enchiladas before serving.
- Finally, garnish with crumbled queso fresco and fresh cilantro. Enjoy the marvel of stacked potato and chorizo enchiladas warm, fresh, and full of flavor!
Notes
Make the filling a day in advance for enhanced flavors. Substitute with vegetarian chorizo or sweet potatoes as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 180mg