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Spicy Chorizo and Roasted Red Pepper Enchiladas
This is the kind of Mexican food that we all love - easy to make and packed with flavour!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 50 mins
issue 17
Ingredients
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
Method
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.
