This is a recipe that I don't make often, but I love them when I do make them and so do the people who get to eat them. The simple potato is boiled in salted water and cooled and broken up and mixed with vinegar and olives and red onion and chorizo (Mexican sausage) to create the filling for a flour enchilada...there is no sauce used here. My dad used to say that this recipe was just something my Nana made up because she didn't have any food in the house...probably true..times were probably bare considering the number of people in the house. I only ate them after my Aunt Phyllis made them once and I wondered why my Mom never made them. I figured out later it was because my Dad really did not care for them. Wow he did not know what he was missing. So I learned of these from my Nana via my Aunt Phyllis and Mom who showed me how to make them. Simple ingredients for a simpler time, what an ideal recipe to share with you and definitely one of my favorites. I hope that you enjoy these. You can half these or cut them into thirds to take to a potluck. I serve mine with a nice winter salad of spinach and oranges and onion and pomegranates. Enjoy!
left to right Aunt Vera, Uncle Alex, Aunt Phyllis, Uncle Fernie, Uncle Tony, My Mom Ruby,Uncle Frank and Uncle Joe
Enchiladas De Papa y Chorizo
INGREDIENTS
1 DOZEN FLOUR TORTILLAS
6-8 POTATOES BOILED IN WATER WITH 1 TBSP SALT
1 CAN OF LARGE OLIVES SLICED..BLACK OLIVES
1C. OF RED ONION MINCED
1 PKG LONGANIZA STYLE CHORIZO
2 C. CHEESE
2-4 TBSP OF CHILI POWDER
2 MEASURES OF 1/4 C. WATER
OIL FOR FRYING
