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!
This was an explosion of flavour. Spicy sauce and spicy filling. Need I say more?
Here is the video.
Edited by Disco - 1/8/15 at 9:26am