Enchiladas Hidalguenses Recipe
Three enchiladas filled with chorizo, cooked in red sauce, mixed with onions, tomatoes, and peppers; served with rice.
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Ingredients
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Enchilada filling
Red enchilada sauce
Assembly and garnish
Rice (side)
Method
Enchilada filling
- 1
Cook chorizo and vegetables
Heat a medium nonstick skillet over medium heat. Add 1 tablespoon vegetable oil. Crumble 12 oz fresh Mexican pork chorizo into the skillet and cook, stirring and breaking up large pieces, until nearly cooked through, about 5 minutes. Add 1/2 cup finely chopped onion, 1 cup diced ripe tomato, 1/2 cup diced poblano or green bell pepper, and 2 teaspoons minced garlic. Continue to cook until vegetables are softened and chorizo is fully cooked, about 4–5 more minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside. Drain any excess oil if needed, leaving the mixture moist but not greasy.
Red enchilada sauce
- 2
Prepare dried chilies
Remove stems and seeds from 3 guajillo chilies and 1 optional ancho/pasilla chili. Rinse briefly. In a small saucepan, bring about 2 cups water to a simmer, add the chilies, and soak until softened, about 10 minutes.
- 3
Blend sauce
Transfer softened chilies (reserve soaking liquid) to a blender along with 1 cup chopped tomato (or 1/2 cup canned crushed tomato), 1 peeled garlic clove, 1/4 cup quartered onion, 1/2 teaspoon ground cumin, and 1/4 teaspoon oregano. Add 1/3 cup of the reserved chili soaking liquid (add more later if needed). Blend until smooth.
- 4
Cook sauce
Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour the blended chili-tomato puree into the pan through a fine strainer or directly if you prefer texture. Cook, stirring, for 4–5 minutes until it darkens slightly. Add 1 cup chicken or vegetable broth and 3/4 teaspoon salt. Simmer gently for 6–8 minutes, taste and adjust salt and thickness; add additional soaking liquid or broth to reach a pourable but slightly thick sauce (consistency to coat tortillas). Keep warm.
Rice (side)
- 5
Cook rice
Rinse 1/2 cup long-grain white rice until water runs clear. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and 1 teaspoon minced garlic; saute, stirring, for 1–2 minutes until rice smells toasted. Add 1 cup chicken or vegetable broth and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
Assembly and baking
- 6
Soften tortillas (optional)
Preheat oven to 350°F (175°C). To make tortillas pliable, warm 6 corn tortillas briefly in a dry skillet over medium heat for about 15–20 seconds per side or wrap in a damp towel and microwave 20–30 seconds. Optionally lightly fry each tortilla in 1–2 tablespoons oil (or one at a time with 1/4–1/2 tbs oil in a skillet) for 10–15 seconds per side and drain on paper towel; this helps them hold sauce without tearing.
- 7
Fill tortillas
Pour about 1/3 to 1/2 cup of the warm red sauce into the bottom of a 9x6-inch or similar baking dish to coat. Working with one tortilla at a time, place about 3 heaping tablespoons (roughly 1/4 cup) of the cooked chorizo-vegetable filling in the center of a tortilla, fold or roll it snugly and place seam-side down in the baking dish. Repeat for a total of three enchiladas (or up to six if you use less filling per tortilla), spacing them evenly.
- 8
Top and bake
Pour the remaining red sauce evenly over the enchiladas so they are well coated. Sprinkle 1/2 cup crumbled queso fresco evenly over the top. Bake in the preheated oven for 12–15 minutes until heated through and cheese is warmed. If you prefer a slightly browned top, broil for 1–2 minutes while watching closely.
- 9
Garnish and serve
Remove from oven and let rest 2 minutes. Drizzle with 3 tablespoons crema Mexicana or sour cream, sprinkle 2 tablespoons chopped cilantro, and serve with lime wedges on the side. Plate the enchiladas with a scoop of the prepared rice.