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Mexican Chorizo Enchiladas Share this recipe

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  • Ready in: 4 hours resting time plus 45 minutes
  • Serves: 4
  • Complexity: easy
  • Origin: Mexican Street Food


  • 1 medium onion (grated fine)
  • 300g of minced beef
  • 200g of minced pork
  • 4 tsp of Mexene chilli seasoning
  • 2 tsp of Mexican oregano
  • ½ tsp of ground cinnamon
  • ½ tsp of ground cloves
  • several dashes of pasilla hot sauce
  • 5 tbsp of cider vinegar
  • salt and pepper
  • corn tortillas
  • 1 can of enchilada sauce
  • Monterey Jack for melting or Feta for crumbling


  1. Mix all the sausage meat ingredients
    together. Knead with fists into a thick
    paste, and rest in the fridge for a few
    hours to combine flavours. Fry the chorizo
    mix in some oil, breaking it up with a
    wooden spoon. Continue frying until well
    Heat some oil in a pan and lightly fry a
    tortilla to soften. Roll chorizo mix inside
    each tortilla. Pour some enchilada sauce
    into the bottom of an oven dish and line up
    the filled pancakes. Pour the remaining
    sauce over the top, grate on some cheese
    and bake for 15 minutes. Or bake without
    cheese and crumble feta over the top as
    a garnish.

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