Green Chorizo Enchiladas with Two Sauces

  • 8 Each-Flour Tortillas
  • Canola Oil
  • 12 Ounce Light Beer
  • To Taste-Crema
  • To Taste-Quesco Fresco


  • 1 Each-Poblano-roasted, skin/stem/seeds removed
  • 2 Each-Serrano Peppers-stem/seeds removed
  • 1 Bunch-Cilantro-upper half of bunch with leaves
  • 2 Cups-Arugula
  • 2 Cloves-Garlic
  • ¼ Cup-Sherry Vinegar
  • 1 ½ Pounds-Ground Pork
  • 2 Teaspoons-Kosher Salt
  • 1 Teaspoons-Black Pepper
  • 2 Teaspoons-Ground Coriander
  • 1 Teaspoon-Ground Cumin

Tomatillo Sauce

  • 1/2 Pound-Tomatillo-outer paper skin removed, washed, dried, rough chop
  • 5 Each-Green Onion-rough chopped
  • 1 Each-Poblano Peppers-roasted, stem/seeds removed, rough chopped
  • 1-2 Each-Jalapeno Pepper-stem/seeds removed, rough chopped
  • 2 Cloves-Garlic-chopped
  • 1 Each-Lime-juice of
  • 1/4 Cup-Cilantro-leaves only, do not pack
  • ½ Cup-Water
  • To Taste-Kosher Salt/Black Pepper

Ranchero Sauce

  • 2 Tablespoons-Olive Oil
  • 1 Cup-White Onion-medium dice
  • 2 Cloves-Fresh Garlic-chopped fine
  • ½ Cup-Red Wine
  • 1-28 Ounce Can-Crushed Tomato
  • 2 Tablespoons-Ancho Chili Powder
  • 2 Tablespoons-{Puree} Chipotle packed in adobo
  • ¼ Cup-Green Chili-canned {medium heat}
  • To Taste-Kosher Salt/Black Pepper


  1. For green chorizo, rough chop poblano, serrano, cilantro, arugula, garlic
  2. Place in a food processor, add vinegar and process until smooth.
  3. Place pork in a mixing bowl with salt, pepper, coriander, cumin and add pepper puree.
  4. Mix to combine and place in refrigerator for at least one hour.
  5. For tomatillo sauce, place all ingredients in food processor except water/salt/pepper.
  6. Pulse to a salsa like consistency.
  7. Place in a sauce pan over medium high heat and add water and season to taste.
  8. Bring to a simmer, taste and re-season if needed, keep warm.
  9. For ranchero sauce, warm oil in a pan over medium heat.
  10. Add onion and cook to soften and translucent, 2-3 minutes.
  11. Add garlic, cook for one minute and add wine.
  12. Cook to reduce wine by half and add the crushed tomato.
  13. Add ancho powder, chipotle puree, green chili and season to taste with salt/pepper.
  14. Cook until slightly thickened, 15-20 minutes, keep warm.
  15. Place chorizo in pan with a splash of oil and cook while breaking up with a wooden spoon.
  16. Once cooked through, add beer, lower heat and cook until most of the liquid has evaporated.
  17. Warm tortillas in a medium hot dry pan and place in kitchen towel to keep warm.
  18. On a platter or individual plates, add ranchero sauce to the bottom of the plate.
  19. Place some chorizo on half of a tortilla, fold over and place on top of ranchero sauce.
  20. Top enchiladas with tomatillo sauce, crema, quesco fresco, garnish with cilantro and serve.