Wednesday, May 16, 2012
Recipe: Chorizo and Potato Enchiladas
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)
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!