Chicken and Chorizo Enchiladas (Enchiladas Callejeras)
Chicken and chorizo enchiladas (enchiladas callejeras) are full of flavor and are truly authentic Mexican food. The combination of poached chicken wrapped in spicy tortillas, warm chorizo and potato hash and cool Mexican crema, avocado and pickled jalapenos is delectable. It's hard to beat a dish with great textural, flavor and temperature contrasts.
Callejeras are street style enchiladas, often made and sold on the streets in many parts of Mexico. The chicken, chorizo, vegetables, and cheese make these a complete—and substantial—meal.
3cups390 grams poached skinless, boneless chicken, shredded into bite sized pieces (use your favorite method of preparation, moisten with broth, cover, and refrigerate until needed).
For the Sauce (See Note)
4guajillo chiles(approximately 35 grams) destemmed, deveined, and deseeded
10ancho chiles(approximately 150 grams), destemmed, deveined, and deseeded
1medium white or yellow onionpeeled and coarsely chopped
4clovesgarlic, peeled
2tablespoons18 grams kosher salt
1cup237 ml olive oil
For the Chorizo/Vegetable topping
8ounces227 grams chorizo
1large Yukon Gold potatopeeled, medium dice, and simmered until barely tender, 5–7 minutes
1large carrotpeeled, medium dice, and simmered until barely tender, 5–7 minutes
1 /2cup(65 grams) frozen green peas, defrosted (I totally forgot about the peas and left them out. Sorry peas.)
For the assembly
12corn tortillaspreferably a day old
For the Garnishes
Crema Mexicana
Queso fresco
Avocado slices
Jalapeño en escabeche(pickled jalapeños)
Instructions
For the Sauce
Place the prepared chiles a few pieces at a time on a comal (or iron griddle or skillet) over medium heat and dry roast until fragrant, about 30 seconds per side. (See How to Prepare Dried Chiles for detailed instructions).
Place chiles, onion, garlic, salt, and 4 cups (1 liter) hot water in a blender. Let sit for 5 minutes to soften the chiles. With the blender running, add the olive oil in a slow steady stream and process until emulsified.
Strain the sauce into a wide sauté pan over medium heat. Warm through, taste, and adjust seasoning. Cover and set aside (It does not need to be kept warm).
For the Chorizo/Vegetable Topping
Remove the casings and crumble the chorizo into a large sauté pan over medium-high heat.
Cook, stirring frequently to break up the chorizo, until it begins to brown, about 5 minutes.
Add the potatoes and carrots and gently stir to combine. Cook, gently stirring occasionally, until the edges of the potatoes barely begin to brown.
Remove from heat, stir in the peas, cover, and keep warm.
To Assemble the Enchiladas
Gently warm the shredded chicken. Have the topping and garnishes ready and at hand. Warm 4 individual serving plates. Heat a 9-inch (23 cm) nonstick sauté pan over high heat. (The pan with sauce should be nearby.)
Dip a tortilla in the sauce, making sure it’s well coated, place in the hot sauté pan, and quickly sear for about 3 seconds per side—just long enough for the sauce to begin to caramelize.
Place 2 tablespoons shredded chicken on the tortilla, fold in half, and place on an individual serving plate.
Wipe the sauté pan with a paper towel moistened with a little vegetable oil and reheat.
Repeat the process with the remaining tortillas, slightly overlapping the enchiladas on serving plates, 3 per serving.
When the enchiladas are plated, top with a drizzle of crema Mexicana followed by a generous scoop of the chorizo/vegetable mixture and a sprinkle of queso fresco.
Place the avocado slices and jalapeños en escabeche to the side of the enchiladas.
Notes
The sauce recipe yields more sauce than is needed for this recipe. The remaining sauce may be refrigerated for a week or frozen for up to a month.