Best 3 Potato And Chorizo Enchiladas Recipes
Embark on a culinary journey to savor the tantalizing flavors of Potato and Chorizo Enchiladas, a harmonious blend of Mexican and Spanish cuisine. This delectable dish showcases tender potatoes, smoky chorizo, and a medley of spices, all enveloped in a soft and fluffy tortilla blanket. Smothered in a rich and flavorful tomato sauce and adorned with melted cheese, each bite promises an explosion of taste. This article presents a collection of enticing recipes for Potato and Chorizo Enchiladas, each offering a unique twist to this classic dish. From classic interpretations to creative variations featuring different sauces, fillings, and toppings, these recipes cater to diverse preferences, ensuring there's an enchilada for every palate. Unleash your inner chef and embark on a culinary adventure, transforming simple ingredients into an extraordinary feast.
Check out the recipes below so you can choose the best recipe for yourself!
PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)
The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Provided by France C
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
- Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g
POTATO AND CHORIZO TORTILLA
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F.
- Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve.
BURRITOS WITH MEXICAN CHORIZO AND POTATOES
Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Provided by Lumielle
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g
Tips:
- Use good quality chorizo: The chorizo is the star of the show in this dish, so it's important to use a good quality chorizo that has a nice smoky flavor.
- Don't overcook the potatoes: The potatoes should be cooked through but still have a slight bite to them. If you overcook them, they will become mushy.
- Use a flavorful enchilada sauce: The enchilada sauce is another important component of this dish, so make sure to use a sauce that has a good flavor. You can use a store-bought enchilada sauce or make your own.
- Assemble the enchiladas carefully: When assembling the enchiladas, be careful not to overfill them. You want the enchiladas to be able to roll up easily without breaking.
- Bake the enchiladas until they are golden brown: The enchiladas should be baked until they are golden brown and the cheese is melted and bubbly. This will take about 20 minutes.
Conclusion:
Potato and chorizo enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover potatoes and chorizo, and they can be made ahead of time and reheated later. So next time you're looking for a quick and easy meal, give potato and chorizo enchiladas a try. You won't be disappointed!
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