Enchiladas de sinaloa

Enchiladas de sinaloa

By
From
My Abuela's Table
Serves
4

Ingredients

Quantity Ingredient
200g chorizo, chopped in small pieces
1/4 cup water
250g potatoes, diced and cooked
1/2 onion, chopped
1 ripe tomato, finely chopped
1/4 cup chopped coriander
1 tablespoon dried oregano
salt
1/2 cup oil, for frying
12 corn tortillas
1 1/2 cups Salsa roja
1 1/2 cups finely chopped lettuce
queso fresco, danish fetta or other mild cheese, grated

Method

  1. Fry chorizo until brown, draining any fat. Add water, mix in potatoes and turn the heat off.
  2. In a pan, sauté onion, tomato, coriander, oregano and salt.
  3. Heat the oil and dip in the tortillas, one at a time, for a few seconds. Arrange on a serving plate and pour over a tablespoon of the sauce. Sprinkle with chorizo and the tomato/herb mix.
  4. Top with another oiled tortilla and pour more sauce over the top. Sprinkle with lettuce and cheese.
  5. Serve immediately with the rest of the sauce, and sour cream if desired.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again