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Chorizo and Potato Enchiladas with Salsa Roja
This recipe was inspired by the enchiladas aguascalientes served at Nicos in Mexico City. Be sure to purchase Mexican-style chorizo, which is a fresh sausage, not dry-cured, salami-like Spanish chorizo. Dicing the potato into very small cubes ensures they cook through and integrate well with the chorizo. For creaminess, add a tablespoon of shredded queso Chihuahua or Monterey Jack cheese onto the chorizo-potato filling before rolling up each tortilla.
4
Servings
50 minutes
Ingredients
-
1
tablespoon neutral oil, plus more for brushing
-
8
ounces russet potato, peeled and cut into ¼-inch cubes
Directions
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01Heat the oven to 375°F with a rack in the middle position. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potato and cook, stirring, until lightly browned, about 4 minutes. Add the chorizo and chopped onion; cook, stirring and breaking up the chorizo, until the meat no longer is pink, 3 to 4 minutes. Add 1½ cups water and scrape up any browned bits. Reduce to medium and simmer, uncovered and stirring, until the moisture has cooked off and the potato is completely tender, about 15 minutes. Taste and season with salt and pepper; set aside off heat.
Reviews
August 27, 2025
Wow! Delish!
A joy to prepare and devour. Great flavour. Would make again.
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