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Spicy Chorizo and Roasted Red Pepper Enchiladas

Spicy Chorizo and Roasted Red Pepper Enchiladas

BY

This is the kind of Mexican food that we all love - easy to make and packed with flavour!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 50 mins
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2 large red peppers, roasted, skins and seeds removed and diced

Spicy tomato sauce

1 T (15 ml) olive oil

1 onion, finely chopped

2 fat cloves garlic, crushed

1 – 2 t (5 – 10 ml) smoked chilli flakes

1 t (5 ml) ground coriander

1 t (5 ml) ground cumin

2 T (30 ml) red wine vinegar

2 tins whole tomatoes

60 ml tomato puree

1 T (15 ml) sugar

Salt to taste

Handful coriander, chopped

250 g chorizo, diced

4 tomatoes, seeds removed and chopped

Handful coriander, chopped

4 large tortilla wraps

2 c (500 ml) mixture of cheddar and mozzarella

To Serve:

250 g guacamole

250 g sour cream/crème fraiche

Preheat the oven to 220 ˚C.

Roast the peppers for 15 – 20 minutes until charred. Place in a bowl and cover with clingfilm to allow them to sweat for 10 minutes. Remove skin and seeds.  Dice and set aside.

Spicy tomato sauce

In a medium saucepan, heat the oil and sauté the onion, garlic and spices until glossy and fragrant. Add the vinegar, tomatoes, puree and sugar and simmer for +- 25 minutes. Break up the tomatoes with a masher until sauce is smooth. Season to taste and add the coriander.

In a large frying pan, sauté the chorizo for about 5 minutes, add the tomatoes and peppers and continue frying for 5 minutes, reduce heat and simmer for another 5 minutes. Add coriander.

To assemble: Use half of the cheese and sprinkle on all four tortillas. Spoon and spread the chorizo mixture onto each tortilla and roll up tightly. Place in a large baking dish and pack enchiladas tightly together. Pour tomato sauce over and sprinkle with remaining cheese.

Reduce oven temperature to 200 ˚C and bake for about 20 minutes until golden brown and bubbling.

Serve hot with guacamole and sour cream.