Enchiladas

Enchiladas De Chorizo Con Papas

Name: Enchiladas De Chorizo Con Papas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) Mexican chorizo, casings removed; 2 large potatoes, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2 dried ancho chiles, stemmed and seeded; 2 cups (475ml) chicken broth; 1 can (14.5 oz/410g) diced tomatoes; 2 tbsp (30g) olive oil; 8-10 corn tortillas; 1 tsp (5g) ground cumin; Salt and pepper to taste

By Silas Underhill · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

As a second-generation Mexican-American, I grew up surrounded by the vibrant flavors and aromas of my family's traditional cooking. One dish that always stood out was my grandmother's Enchiladas De Chorizo Con Papas, a hearty, comforting recipe that brought everyone together. Today, I'm excited to share this beloved family recipe with you, so you can experience the warmth and love that goes into every bite.

Enchiladas De Chorizo Con Papas is a classic Mexican dish that originated in the central region of Mexico, where my family is from. The combination of spicy chorizo, tender potatoes, and rich, smoky tomato sauce, all wrapped in tender tortillas, is a match made in heaven. This recipe is perfect for special occasions, family gatherings, or even a cozy night in with friends.

What I love most about this recipe is the way it brings people together. The process of making the sauce, cooking the chorizo, and assembling the enchiladas is a labor of love that requires patience, care, and attention to detail. But the end result is well worth the effort, as the flavors and textures come together in a truly unforgettable way.

In this recipe, I'll guide you through the process of making Enchiladas De Chorizo Con Papas from scratch, using traditional Mexican techniques and ingredients. From toasting the chiles to simmering the sauce, every step is designed to build deep, rich flavors that will leave you wanting more.

So, let's get started on this culinary journey, and discover the authentic taste of Mexico in the comfort of your own home. With this recipe, you'll be able to create a delicious, memorable dish that will become a staple in your household, just like it has in mine.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for special occasions, family gatherings, or even a cozy night in with friends.
The combination of spicy chorizo, tender potatoes, and rich, smoky tomato sauce is a match made in heaven.
The recipe is highly customizable, so you can adjust the level of heat and flavor to your liking.
It's a great way to experience the authentic taste of Mexico in the comfort of your own home.
The dish is both filling and flavorful, making it a great option for a weeknight dinner or a special occasion.
The recipe is also budget-friendly, as it uses affordable ingredients and makes a large batch of enchiladas.

Why This Recipe Works

The key to this recipe's success lies in the layering of flavors and textures. By toasting the chiles and blending them into the sauce, we create a deep, smoky flavor that's balanced by the brightness of the tomatoes and the richness of the chorizo. The potatoes add a satisfying heft to the dish, while the tortillas provide a tender, pliable wrapper that holds everything together.

Another important aspect of this recipe is the use of traditional Mexican techniques, such as toasting the chiles and simmering the sauce. These methods allow us to extract the maximum amount of flavor from each ingredient, resulting in a dish that's both authentic and delicious.

Finally, the resting time is crucial, as it allows the flavors to meld together and the tortillas to absorb the sauce. This step may seem simple, but it's essential to creating a dish that's truly greater than the sum of its parts.

By following these steps and using traditional Mexican techniques, you'll be able to create a dish that's not only delicious but also authentic and meaningful. So, let's get started and discover the magic of Enchiladas De Chorizo Con Papas!

Ingredients You’ll Need

To make Enchiladas De Chorizo Con Papas, you'll need a few key ingredients, including chorizo, potatoes, onions, garlic, and tortillas. You'll also need some spices, such as cumin and oregano, to add depth and warmth to the dish. Don't worry if you can't find some of these ingredients in your local supermarket - you can always substitute them with similar alternatives or omit them if necessary.

When shopping for ingredients, be sure to choose the freshest and highest-quality items you can find. This will make a big difference in the flavor and texture of the final dish. For example, look for chorizo that's made with high-quality pork and spices, and choose potatoes that are firm and waxy.

1 lb (450g) Mexican chorizo, casings removedLook for chorizo that's made with high-quality pork and spices, and has a good balance of flavor and heat. You can also use Spanish chorizo as a substitute, but be aware that it may have a slightly different flavor profile.
2 large potatoes, peeled and dicedChoose potatoes that are firm and waxy, such as Russet or Idaho. These will hold their shape well when cooked and add a nice texture to the dish.
1 large onion, dicedUse a sweet onion, such as Vidalia or Maui, for the best flavor. You can also use a combination of onion and shallots for added depth.
3 cloves garlic, mincedUse fresh garlic for the best flavor, and mince it just before using to prevent it from losing its potency.
2 dried ancho chiles, stemmed and seededAncho chiles have a rich, slightly sweet flavor that pairs well with the chorizo and potatoes. You can also use other types of dried chiles, such as guajillo or mulato, for a different flavor profile.
2 cups (475ml) chicken brothUse low-sodium chicken broth to avoid adding too much salt to the dish. You can also use homemade broth for added flavor.
1 can (14.5 oz/410g) diced tomatoesLook for diced tomatoes that are low in sodium and have no added flavorings. You can also use fresh tomatoes, cooked and diced, for added flavor.
2 tbsp (30g) olive oilUse a high-quality olive oil for the best flavor, and choose a neutral oil, such as canola or grapeseed, for frying the tortillas.
8-10 corn tortillasChoose tortillas that are fresh and pliable, and have a good balance of texture and flavor. You can also use flour tortillas as a substitute, but be aware that they may have a slightly different flavor profile.
1 tsp (5g) ground cuminUse fresh cumin for the best flavor, and adjust the amount to your liking. You can also add other spices, such as oregano or paprika, for added depth.
Salt and pepper to tasteUse kosher salt and freshly ground black pepper for the best flavor, and adjust the amount to your liking.

Ingredients for Enchiladas De Chorizo Con Papas

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleBlender or food processorSharp chef's knifeCutting boardInstant-read thermometerLarge bowl

How to Make Enchiladas De Chorizo Con Papas

1
Start by toasting the ancho chiles on a comal or griddle over medium heat, turning frequently, until fragrant and slightly puffed, about 5-7 minutes.
2
Once the chiles are toasted, remove them from the heat and let them cool. Then, stem and seed them, and place them in a blender or food processor with 1 cup (235ml) of chicken broth. Blend until smooth, adding more broth as needed to achieve a thick, sauce-like consistency.
3
In a large skillet or Dutch oven, heat 1 tablespoon (15g) of olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, until it's softened and lightly browned, about 8-10 minutes.
4
Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, until fragrant. Then, add the Mexican chorizo and cook, breaking it up with a spoon, until it's no longer pink, about 5-7 minutes.
5
Add the diced potatoes to the skillet and cook, stirring occasionally, until they're tender and lightly browned, about 10-12 minutes. Season with salt and pepper to taste.
6
Add the blended ancho chile sauce to the skillet and stir to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have melded together, about 10-15 minutes.
7
While the sauce is cooking, prepare the tortillas by frying them in a little oil until they're pliable and lightly browned. This will make them easier to roll and help them hold their shape.
8
To assemble the enchiladas, lay a tortilla flat and spoon some of the chorizo and potato mixture onto the center of the tortilla. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
9
Pour the remaining sauce over the rolled tortillas and top with any remaining chorizo and potato mixture. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the tortillas are tender and the filling is hot and bubbly.
10
Remove the dish from the oven and let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the tortillas to absorb the sauce.
11
To serve, spoon some of the enchiladas onto a plate and top with any desired toppings, such as diced onions, sour cream, or shredded cheese. Enjoy!

Expert Tips

Use high-quality ingredients, such as fresh chorizo and potatoes, for the best flavor.
Don't overcook the chorizo and potatoes, as this can make them dry and tough.
Use a variety of spices, such as cumin and oregano, to add depth and warmth to the dish.
Let the sauce simmer for at least 10-15 minutes to allow the flavors to meld together.
Don't overfill the tortillas, as this can make them difficult to roll and can cause them to break apart.
Use a little oil to fry the tortillas, as this will make them pliable and easier to roll.
Let the dish rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the tortillas to absorb the sauce.
Experiment with different toppings, such as diced onions, sour cream, or shredded cheese, to find your favorite combination.

Common Mistakes to Avoid

Overcooking the chorizo and potatoes, which can make them dry and tough.
Not letting the sauce simmer for long enough, which can result in a thin, watery sauce.
Overfilling the tortillas, which can make them difficult to roll and can cause them to break apart.
Not using high-quality ingredients, such as fresh chorizo and potatoes, which can result in a dish that's lacking in flavor and texture.
Not letting the dish rest for long enough, which can result in a dish that's not fully flavored and textured.
Not using a variety of spices, such as cumin and oregano, which can result in a dish that's lacking in depth and warmth.

Variations and Substitutions

Add some diced bell peppers or zucchini to the skillet with the onion and garlic for added flavor and nutrition.
Use different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor and texture.
Add some heat to the dish by using hot sauce or diced jalapenos.
Use leftover cooked chicken or beef instead of chorizo for a different twist on the recipe.
Add some fresh cilantro or scallions to the dish for a burst of fresh flavor.
Use different types of tortillas, such as flour or corn tortillas, for a different texture and flavor.
Add some sour cream or Greek yogurt to the dish for a tangy, creamy element.

What to Serve With Enchiladas De Chorizo Con Papas

Enchiladas De Chorizo Con Papas is a hearty, comforting dish that's perfect for serving with a variety of sides and toppings. Some ideas include diced onions, sour cream, shredded cheese, and diced tomatoes. You could also serve the dish with a side of Mexican rice, beans, or roasted vegetables for a well-rounded meal.

One of the best things about this recipe is its versatility. You can serve it for breakfast, lunch, or dinner, and it's perfect for special occasions or everyday meals. So don't be afraid to get creative and experiment with different toppings and sides to find your favorite way to enjoy Enchiladas De Chorizo Con Papas.

Serve with diced onions and sour creamServe with shredded cheese and diced tomatoesServe with Mexican rice and beansServe with roasted vegetables, such as zucchini or bell peppersServe with a side of fresh fruit or saladServe with a dollop of sour cream or Greek yogurt

Make-Ahead, Storage, Freezing and Reheating

Enchiladas De Chorizo Con Papas can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply bake the dish in a preheated oven at 375°F (190°C) for 20-25 minutes, until the tortillas are tender and the filling is hot and bubbly.

If you're freezing the dish, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also freeze the individual components, such as the chorizo and potato mixture or the ancho chile sauce, and assemble the dish when you're ready to serve.

When reheating the dish, be sure to let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the tortillas to absorb the sauce. You can also add some fresh toppings, such as diced onions or sour cream, to give the dish a burst of fresh flavor.

Overall, Enchiladas De Chorizo Con Papas is a delicious and versatile dish that's perfect for making ahead and storing in the refrigerator or freezer. With its rich, smoky flavor and hearty, comforting texture, it's sure to become a favorite in your household.

Frequently Asked Questions

What type of chorizo should I use for this recipe?

You can use either Mexican or Spanish chorizo for this recipe, depending on your personal preference. Mexican chorizo is typically spicier and more flavorful, while Spanish chorizo is milder and more garlicky.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn tortillas, but keep in mind that they will have a slightly different flavor and texture. Flour tortillas are also more prone to tearing, so be gentle when rolling them.

How do I prevent the tortillas from tearing when rolling them?

To prevent the tortillas from tearing, make sure to fry them in a little oil until they're pliable and lightly browned. This will make them more flexible and easier to roll. You can also use a little bit of water to help the tortillas roll more smoothly.

Can I make this recipe ahead and store it in the refrigerator or freezer?

Yes, you can make this recipe ahead and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Simply reheat the dish in a preheated oven at 375°F (190°C) for 20-25 minutes, until the tortillas are tender and the filling is hot and bubbly.

What are some good toppings for Enchiladas De Chorizo Con Papas?

Some good toppings for Enchiladas De Chorizo Con Papas include diced onions, sour cream, shredded cheese, and diced tomatoes. You can also use fresh cilantro or scallions for a burst of fresh flavor.

Can I use leftover cooked chicken or beef instead of chorizo?

Yes, you can use leftover cooked chicken or beef instead of chorizo, but keep in mind that the flavor and texture will be slightly different. You can also use a combination of cooked meats for added flavor and texture.

How do I reheat the dish without drying it out?

To reheat the dish without drying it out, make sure to cover it with aluminum foil and bake it in a preheated oven at 375°F (190°C) for 20-25 minutes, until the tortillas are tender and the filling is hot and bubbly. You can also add a little bit of water or broth to the dish to help keep it moist.

Can I make this recipe for a large crowd?

Yes, you can make this recipe for a large crowd by simply multiplying the ingredients. Keep in mind that you may need to adjust the cooking time slightly, depending on the size of the dish and the number of servings.

The Full Recipe

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