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Chicken and Chorizo Enchiladas (Enchiladas Callejeras)
PASTRY CHEF ONLINE16Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups boneless chicken (poached skinless, shredded into bite sized pieces, use your favorite method of preparation, moisten with broth, cover, and refrigerate until needed.)
- 4 guajillo chiles (approximately 35 grams destemmed, deveined, and deseeded)
- 10 ancho chiles (approximately 150 grams, destemmed, deveined, and deseeded)
- 1 yellow onion (or medium white, peeled and coarsely chopped)
- 4 cloves garlic (peeled)
- 2 Tbsp. kosher salt
- 1 cup olive oil
- 8 oz. chorizo
- 1 yukon gold potato (large, peeled, medium dice, and simmered until barely tender, 5–7 minutes)
- 1 large carrot (peeled, medium dice, and simmered until barely tender, 5–7 minutes)
- 1/2 cup frozen green peas (defrosted, I totally forgot about the peas and left them out. Sorry peas.)
- 12 corn tortillas (preferably a day old)
- crema mexicana
- queso fresco
- avocado slices
- jalapeño (en escabeche, pickled jalapeños)
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