Chorizo Enchilada

Discussion in 'Sausage' started by disco, Jan 8, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    In my post http://www.smokingmeatforums.com/t/175611/bulk-chorizo, I made bulk chorizo. Here is how I used most of it.

    My friend asked if chorizo could be made into an enchilada. I said let's try.

    We did a video of this cook an it is at the end of the post.

    The ingredients are:

    1 tbsp Oil
    3/4 cup Onion fine chop
    1 clove Garlic finely chopped
    1 tbsp plus one tsp Chili powder
    1/2 tsp Ground coriander
    1/2 tsp Oregano
    1/4 tsp Cumin
    1/4 tsp Salt
    1/4 tsp Pepper

    2 1/2 cups canned diced tomatoes
    2 tbsp Lime juice
    1 1/2 pound chorizo
    1 tablespoon Oil
    3/4 cup pepper, sliced
    2 Jalapeno pepper fine chop

    1 can refried beans
    6 tortillas 8 inch diameter
    1 3/4 cup Old cheddar cheese grated

    I heated the tablespoon of oil in a large saucepan and added the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper. I heated it over medium heat for about 2 minutes, until the seasonings give off a strong odour.



    I added the tomatoes and 2 tablespoons lime juice. I brought it to a boil, reduced the heat and simmered the sauce for 15 minutes. Then I set it aside.



    I sautéed the green onion and jalapeno until soft in another tablespoon of oil. I added 1 1/2 pound of chorizo and stirred it until the meat was no longer pink and was crumbly.




    I put a thin layer of the sauce in a 9 by 11 casserole. I put some sauce on an 8 inch tortilla. I put 1 1/2 tablespoon of refried beans on top of that. I put 1/6 of the chorizo on that and sprinkled some cheese over that. I rolled the tortilla up and put that in the casserole. I did that with all 6 tortillas.








    I put the rest of the sauce over the casserole, covered it with foil and put it in a 375 F oven for 30 minutes.



    I took it out of the oven and put the remaining cheese on top. It went back in the oven uncovered for 10 minutes and was done!





    The Verdict

    This was an explosion of flavour. Spicy sauce and spicy filling. Need I say more?

    Here is the video.

    Disco

     
     
    Last edited: Jan 8, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yum, sounding good Disco..... :drool: :drool
     
    Last edited: Jan 8, 2015
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry, I hit the submit button too soon. The whole post is up now.

    Disco
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>

    I was wondering if I had to do the video to get the rest of the story.

    Great looking meal. Chili's on the menu here today if it ever gets cold........
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You wouldn't understand this, Kevin, but it is not unusual for us old guys to mess up.

    We had chili a couple of days ago when Canada won the World Junior Hockey championship over the Russian team (after beating the US team, sorry about that). It won't be as good as yours but I do love a chili.

    Disco
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Another great tutorial Disco! Points for you! Add some smoked hatch chile to the mix and this dish would be perfect!
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco looks good
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. Sadly, the selection of peppers available here is limited. However, I do grow peppers in season. Are hatch peppers hot and if so how hot?

    I may find room for them in the garden.
    Thanks, tropics. Unfortunately, there is none left!

    Disco
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Disco,

    The Hatch Chile can be Smokin Hot or Mild. The ones that we buy are the Smokin Hot ones.
     
  10. timberjet

    timberjet Master of the Pit

    Looks great man. I love chorizo and enchilada's too. If I could throw an old southwest trick your way, you can put your tortilla right on top of the hot sauce in the pan for a few seconds and it softens them up really nicely. It is a little messy but that is how they are made by the real mexicans. I learned that trick several years ago. I am glad I did because like you in your neck of the woods it is hard to get fresh soft tortilla's here. Anyway thanks for sharing another great tutorial. timber
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Wow that sounds amazing!! Great job!!!
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks amazing ! Great thread & tutorial !

    :points1:

    :beercheer:
     
  13. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. I love hot peppers but as I get older, the really hot ones don't like me.
    Terrific! Thanks for the hint.
     Thanks, B! They were tasty.

    Disco
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the points, Justin!
    Wow! Thanks, I am honoured.

    Disco
     
  16. sam3

    sam3 Smoking Fanatic

    Real nice job Disco! Love Enchiladas and yours are over the top! [​IMG]
     
  17. I don't often use this term, but OMG!  Those look terrific- I love anything Mexican/Southwestern. PS- there appears to be an empty placesetting at the table there, I'd be happy to dispose of those leftovers......
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice Job disco. Thanks for setting me a plate at the dinner table in the video...............[​IMG]

    Joe
     
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now this, I will have to try!  Sounds amazing!
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Sam. I have to give credit for the idea of using chorizo to my friend, Bill. Chorizo in enchilada sauce is definitely a full flavoured dish.
    Sorry, Mbogo but they didn't last past the next day. Give some notice and your welcome at the empty space for the next meal though. The table even has a leaf if you want to bring company.

    Disco
     

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