Spicy Chorizo and Roasted Red Pepper Enchiladas
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Cuisine: Mexican
Description
This is the kind of Mexican food that we all love – easy to make and packed with flavour!
Ingredients
2 large red peppers, roasted, skins and seeds removed and diced
Spicy Tomato Sauce
1 Tbsp (15 ml) olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
1–2 tsp (5-10 ml) smoked chilli flakes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
2 Tbsp (30 ml) red wine vinegar
2 tins whole tomatoes
60 ml tomato purée
1 Tbsp (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 or crème fraîche
Instructions
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.
