Chorizo and Potato Enchiladas with Salsa Roja
- Makes4 servings
- Cook Time50 minutes
This recipe was inspired by the enchiladas aguascalientes served at Nicos in Mexico City. Be sure to purchase Mexican-style chorizo, which is a fresh sausage, not dry-cured, salami-like Spanish chorizo. Dicing the potato into very small cubes ensures they cook through and integrate well with the chorizo. For creaminess, add a tablespoon of shredded queso Chihuahua or Monterey Jack cheese onto the chorizo-potato filling before rolling up each tortilla.
Step 1
Heat the oven to 375°F with a rack in the middle position. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potato and cook, stirring, until lightly browned, about 4 minutes. Add the chorizo and chopped onion; cook, stirring and breaking up the chorizo, until the meat no longer is pink, 3 to 4 minutes. Add 1½ cups water and scrape up any browned bits. Reduce to medium and simmer, uncovered and stirring, until the moisture has cooked off and the potato is completely tender, about 15 minutes. Taste and season with salt and pepper; set aside off heat.
Step 2
Lightly brush both sides of the tortillas with oil, then arrange them on a rimmed baking sheet (it's fine if they overlap). Cover tightly with foil and warm in the oven until soft and pliable, about 4 minutes. Remove from the oven; leave the oven on.
Step 3
Lay 4 tortillas on a cutting board or counter; keep the remaining tortillas covered. Distribute 2 tablespoons of the chorizo-potato mixture across the center of each. Roll up the tortillas. Repeat with the remaining tortillas and chorizo-potato mixture. Place all 8 seam side down in a row down the center of a 9-by-13-inch baking dish.
Step 4
Cover with the foil used to cover the tortillas. Bake until heated through, 5 to 8 minutes. Remove from the oven. Uncover, then spoon on the warm salsa. Sprinkle with queso fresco, sliced onion and cilantro.
