Beef and Chorizo Enchiladas with Hatch Green Chile Sauce

Ingredients:

For the Sauce:

1 ½ pounds Hatch chile peppers, chopped (or Anaheim chile peppers if you cannot find Hatch)

2 T olive oil  

1 pound tomatillos papery coverings removed and diced

2 medium white onions thinly sliced

8 cloves garlic peeled and coarsely chopped

2 jalapeño peppers stem, seeds and membrane removed, finely diced (Since I did not have these on hand, I substituted 2 T of chopped Chipotles in Adobo)

1 T ground cumin  

3 cups water

salt and freshly ground black pepper    

1. Heat olive oil in a large saucepan over medium heat.

2. Add tomatillos, onion, garlic and jalapeño (or chipotles); cook and stir until soft, about 15 minutes.

3. Add chopped chiles, cumin and water and bring to boil.

4. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

5. Season to taste with salt and pepper.

6. Blend in 2 or 3 batches, taking care to have a similar ratio of liquid to solids and covering the blender with a towel not the lid if the sauce is hot.7. Pour sauce into canning jars or other heat-safe containers and let cool. Refrigerate or freeze sauce or use it right away!

For the enchiladas:

Hatch Green Chile Sauce (see above)

2 pounds ground beef (we used aged ground beef)

1 pound pork chorizo

3 T of your favorite taco seasoning (we used Cattleman’s Grill 8 Second Ride)

1 cup water

Shredded melty cheese (we used Oaxaca and queso fresca)

Mexican Crema

enchilada sized corn tortillas (you can use flour, but odds are that they will not hold together.  Still delicious, just not pretty.)

Diced cilantro and finely diced sweet onion for garnish

1. In a large skillet on medium heat, brown the ground beef and chorizo.  If you wish, you can add a finely diced sweet onion.

2. Drain the beef/chorizo mixture, then stir in taco seasoning and water. 

3. Bring to a boil, then reduce to a simmer until most of the liquid has cooked out.

4. In a baking dish, line the bottom with the sauce.

5. On each tortilla, place meat, cheese and cream on the tortilla, then roll up and place into baking dish.

6. Cover the enchiladas with the remaining sauce and a healthy amount of cheese.

7. Bake in a 400F oven for about 30 minutes until the cheese is melted.

8. Garnish with cilantro, onion and cream or sour cream and serve.  ENJOY!