Wednesday, May 16, 2012

Recipe: Chorizo and Potato Enchiladas

This is a delicious comforting mexican dish that i served me and my brother the other night whilst i popped over to watch Game of Thrones. OMG i love this series, so much so that i pop on a bus to my parents house just to watch it (because we don't have Sky at my new house- lame!). Of course I always end up cooking dinner whenever i head over to my parents house, so at least i'm doing something over there when I visit other than just watching loads of TV. The tomato sauce i used for these Enchiladas was a pre-prepared Jamie Oliver tomato and chilli sauce, which was very spicy but worked very well, but you can of course use whatever type of tomato sauce you and your family prefer. Oh, and also, if you end up with any chorizo/potato mixture leftover, its great fried up as a brunch the next day with a fried egg!

Chorizo and Potato Enchiladas (serves 4)

800g potatoes, peeled and diced finely
1 tbsp olive oil
1 red onion, diced finely
2 garlic cloves, crushed
160g chorizo, diced finely
1 tsp dried thyme
Salt and pepper to taste
8 large tortilla wraps
1.2kg jar tomato sauce (a spicy tomato sauce if possible)
200g cheddar

1. Boil the potatoes in salted water for 5 minutes, drain, and set aside. Preheat the oven to 200C.
2. In a large sautéing pan, fry the onion, garlic and chorizo in the olive oil for 10 minutes. Add the blanched potato, and fry for a further 10 minutes, stirring often. Once the potatoes are soft and browned, season this mixture to taste, and set aside to cool.
3. Stuff the potato chorizo mixture into the tortilla wraps (there may be some extra mix left). Lay the stuffed tortillas into baking dishes, pour tomato sauce on top of them, cover with cheese and bake in the oven for 10 minutes. Serve!

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