Jaime's Chorizo Enchiladas

By raffterman

Ingredients

• 2 pounds/1 kg ground pork
• 1/4 cup/60 ml red wine vinegar
• 1 tablespoon/15 ml smoked paprika
• 1 teaspoon/5 ml coriander seeds, grounded
• 1 teaspoon/5 ml cumin seeds, grounded
• 4 cloves garlic, minced
• A few sprigs fresh oregano, chopped
• 2 guajillo chiles, rehydrated and seeded
• 1 ancho chile, rehydrated and seeded
• 1 teaspoon/5 ml salt
• Freshly ground pepper
• 2 tablespoons/30 ml olive oil
• Tortillas
• Refried beans
• Pico de gallo
• Queso fresco cheese

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

For the chorizo: Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.

In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.

Serve on tortillas with refried beans, pico de gallo and cheese.

Cook's Note: Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.