Chorizo Enchilada Stack
1 lb spicy chorizo
1 cup Muir Glen® chipotle salsa
1 15-oz can black beans, drained
1/3 cup water
8 oz cheddar cheese, grated
1 avocado, sliced
12 corn tortillas or tostadas
salt and pepper
vegetable oil, for frying
fresh cilantro as garnish
A spicy and smoky chorizo mixture layered between fried corn tortillas with chipotle tomato salsa and a black bean puree.
Preparation & Directions
In a medium skillet, cook chorizo over medium-high heat until it is cooked through, about 8 minutes. If your chorizo is in sausage casings, remove the casing before cooking. Break up the chorizo as it cooks.
Add Muir Glen® chipotle salsa to the chorizo and simmer for a few minutes. Turn heat down to low and keep warm until ready.
In a separate small skillet, add a drizzle of oil (about two teaspoons) over medium-high heat. Add a corn tortilla and fry until the tortilla is crispy on both sides. Each tortilla will take about two minutes to fry. Use a fork to poke the tortilla as it fries, releasing the air pockets.
Let tortillas drain on a paper towel until ready to use.
For black bean puree, drain a can of beans and add water and a pinch of salt to the beans. Microwave on high for about a minute and then mash beans well with a fork until mostly smooth.
To make each stack, spread one fried tortilla with a thin layer of black bean mixture and then top with a few spoonfuls of chorizo mixture. Top with grated cheese and repeat until you have a stack three layers high. Keep each layer pretty thin or you will run out of filling.
Garnish each stack with fresh cilantro and avocado and serve immediately.
You can sometimes find fried corn tortillas (tostadas) in the store. If you can find these, you can skip the frying step. We recommend heating the tostadas in a 300 degree Fahrenheit oven for a few minutes before using them.