Jaime'S Chorizo Enchiladas - cooking recipe

Ingredients

Chorizo
2 pounds/ 1 kg ground pork
1/4 cup/ 60 ml red wine vinegar
1 tablespoon/ 15 ml smoked paprika
1 teaspoon/ 5 ml coriander seed, grounded
1 teaspoon/ 5 ml cumin seed, grounded
4 garlic cloves, minced
3 sprigs fresh oregano, chopped
2 guajillo chilies, rehydrated and seeded
1 ancho chili, rehydrated and seeded
1 teaspoon/ 5 ml salt
fresh ground pepper
2 tablespoons/ 30 ml olive oil
Serving
tortilla
refried beans
pico de gallo
queso fresco

Preparation

For the chorizo:
Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
Serve on tortillas with refried beans, pico de gallo and cheese.
Cook's Note:
Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.