Enchiladas Morelia Style (with Chorizo and Potatoes)

8 Steps to complete

• 1
  Place dried peppers, onion and tomato in a small sauce pan. Add enough water to cover ingredients. (2 ½ cups) Place over medium heat. Bring to boil, turn heat to low and simmer for 10 minutes.
• 2
  Carefully place contents of pan into blender, along with 2 tsp. salt and garlic clove. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend at high speed for 1 minute or until smooth. Strain sauce into a medium bowl and reserve. (If you prefer to save 20 min. use your favorite canned enchilada sauce)
• 3
  Place carrots and potatoes in a medium pot with ½ tsp. salt and enough water to cover. Place over medium heat. Bring to boil and cook for 5 minutes or until just tender, don’t overcook. Remove from heat and drain. Set aside.
• 4
  Preheat a medium skillet over medium heat for 1 minute. Add Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® and cook for 8 to 10 minutes, breaking up meat with spoon
• 5
  Add cooked potatoes and carrots. Cook for 2 more minutes, stirring occasionally. Keep mixture warm.
• 6
  Pour about ¼ inch oil into a medium skillet. Place skillet over medium heat. Once oil is hot, (350°F) use tongs to dip a tortilla in sauce, then carefully fry tortilla in oil for 10 seconds on each side. (Tortilla should still be soft.) Place on a baking sheet. Repeat process with remaining tortillas. (Add more oil if necessary.)
• 7
  Fill each tortilla with 3 Tbsp. of chorizo mixture and roll up gently.
• 8
  Arrange 2 lettuce leaves on each serving plate. Place 3 enchiladas and sprinkle 1 Tbsp. V&V SUPREMO® Brand Queso Fresco Cheese on top. Drizzle each enchilada with 1 Tbsp. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Enjoy!