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Enchiladas de Suelo
main dishes

Enchiladas de Suelo

From the Mexican state of Sinaloa, these are open-faced enchiladas with a hearty topping of zucchini, lettuce, Cotija cheese and Mexican chorizo. The corn tortillas are first dipped in a rich Ancho Chili Sauce then fried to soften, giving them a smoky-sweet chili flavor and bright red color.
  • 15m

    prep time

  • 30m

    Cook Time

  • 426

    Calories

  • 17

    Ingredients

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Ingredients

6

(2 enchilada)

Servings

Ancho Chile Sauce

Enchiladas

  • 2 cups boiling water
  • 1/2 teaspoon kosher salt
  • 1 medium zucchini, chopped
  • 3 tablespoons vegetable oil, divided
  • 1 pound Mexican chorizo, crumbled
  • 12 corn tortillas
  • 3 cups shredded romaine lettuce
  • 1/2 cup sliced radishes
  • 3/4 cup crumbled Cotija cheese

Instructions

  • For the Ancho Chile Sauce, wipe outside of chilis with damp paper towel to remove any dust. Place chilis, water, onion and garlic in medium saucepan. Bring to boil. Reduce heat; cover and cook 10 minutes until chilis are softened.

  • Carefully transfer chili mixture to blender container. Add vinegar, oregano, salt and pepper. With center part of lid removed, blend until smooth. Transfer mixture to medium bowl. Set aside.

  • For the Enchiladas, place boiling water in large heat-proof bowl. Stir in salt until dissolved. Add zucchini and let stand 1 minute. Drain well; set aside.

  • Heat 1 tablespoon of the oil in large skillet. Add chorizo; cook 5 minutes until browned. Remove with a slotted spoon; set aside. Do not drain oil from skillet.

  • Add remaining 2 tablespoons oil to skillet; heat until shimmering. Dip 1 tortilla in Ancho Chile Sauce to coat, shaking gently to remove excess. Place in hot skillet. Cook 1 minute per side until softened. Repeat with remaining tortillas.

  • To serve, fill hot tortillas with chorizo, zucchini, shredded lettuce, radishes and crumbled Cotija.

Nutrition information (per Serving)

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