Enchiladas Morelia Style (with Chorizo and Potatoes)

Ingredients

Directions

1. 1

   Place dried peppers, onion, and tomato in a small saucepan. Add enough water to cover ingredients (2 ½ cups). Place over medium heat. Bring to a boil, turn heat to low and simmer for 10 minutes.

2. 2

   Carefully place contents of pan into blender, along with 2 tsp. salt and garlic clove. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend at high speed for 1 minute or until smooth. Strain sauce into a medium bowl and reserve. (If you prefer to save 20 min., use your favorite canned enchilada sauce).

3. 3

   Place carrots and potatoes in a medium pot with ½ tsp. salt and enough water to cover. Place over medium heat. Bring to a boil and cook for 5 minutes or until just tender. Don’t overcook. Remove from heat and drain. Set aside.

4. 4

   Preheat a medium skillet over medium heat for 1 minute. Add V&V Supremo® Chorizo (Pork, Beef or Chicken) and cook for 8 to 10 minutes, breaking up meat with spoon.

5. 5

   Add cooked potatoes and carrots. Cook for 2 more minutes, stirring occasionally. Keep mixture warm.

6. 6

   Pour about ¼ inch oil into a medium skillet. Place skillet over medium heat. Once oil is hot (350°F), use tongs to dip a tortilla in sauce, then carefully fry tortilla in oil for 10 seconds on each side. (Tortilla should still be soft.) Place on a baking sheet. Repeat process with remaining tortillas. (Add more oil if necessary.)

7. 7

   Fill each tortilla with 3 Tbsp. of chorizo mixture and roll up gently.

8. 8

   Arrange 2 lettuce leaves on each serving plate. Place 3 enchiladas on top of the lettuce on each plate and sprinkle 1 Tbsp. crumbled V&V Supremo® Queso Fresco on top. Drizzle each enchilada with 1 Tbsp. V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Enjoy!