Beef and Chorizo Enchiladas

Mexican food is kind of my spiritual savoury cuisine. I only started making and eating it for reals a little while ago, aside from the Ol Del Paso fajita kits of my childhood. I am in a bit of a chorizo phase at the minute, and the only Mexican food that my boyfriend really likes is enchiladas, any rational brain would therefore come up with what follow. 

An aside, I don't measure out cheese ever, hence just calling it a handful here or there. Just listen to your heart (if it sounds clogged and like its begging for mercy, maybe hold back on the cheese).

The sauce is thick and delicious, and the addition of a touch of orange peel really makes it tasty and zesty. My mostest favourite ingredient, however, is the Sriracha rooster sauce. This is so delicious and versatile, it’s spicy with a depth to the heat and goes well on EVERYTHING. Makes grown men cry. And should be easily located in your local Asian supermarket. It will change your life.

One thing: you need a bigger rectangular dish for this than the one I used. I'm on it, the scouting mission for cut price Le Creuset has begun!

Makes 4 chunky enchiladas

Ingredients for the meat filling

• 1 tsp oil
• 1 garlic clove, minced
• 100g chorizo, chopped into small pieces
• 225g mince beef
• ¾ red onion, diced
• 1 pepper, sliced
• 1 tsp paprika

 Ingredients for the enchilada sauce

• 1 tsp oil
• 1 garlic clove, minced
• ¼ red onion, very finely chopped
• 2 tsp paprika
• 1tsp ground cumin
• ½ tsp ground coriander
• 1 tbsp flour
• 1 tbsp sriracha rooster sauce
• 200 ml pasatta
• 100ml water or veg stock
• 4 small squares dark chocolate
• 1 tsp orange zest
• Salt and pepper to taste

To serve

• 4 decently sized tortilla wraps
• A handful of cheese

Method

To begin the sauce, heat the oil and fry the garlic and onion for a few minutes, until softened. 

Add in the spices and stir through for a few minutes.

 .. then add in the sriracha and flour and mix well. 

Add in the pasatta and water and bring to a boil. When bubbling, throw in the chocolate and let it melt in. Simmer for 10 minutes. 

Towards the end of the simmer time, stir in the orange zest.

While the sauce is simmering, get a start on the meat filling. Heat the oil and fry the onion for a minute or two, then add in the mince, separating until there are no pink parts left. 

Throw in the chopped chorizo and let cook until the chorizo is cooked through (about 5 minutes). Then add the veggies and cook for a few minutes.

Pour in 3 quarters of the sauce and stir through, letting cook for a couple of minutes.

Assemble the enchiladas as per the previous enchilada post, cover with the remaining sauce.

Top with cheese and place in the oven at 200 degrees for 20 minutes or so.

Serve with a salad, or guacamole, or refried beans, or even just tuck into it on it’s own. I’m not judging.