Green Chorizo Enchiladas w/ Cheddar Tomatillo Sauce

  • 12 Each-Flour Tortillas
  • Canola Oil
  • 12 Ounce Light Beer
  • 4 Cups-White Cheddar
  • To Taste-Avocado Crema-see recipe below
  • To Taste-Quesco Fresco


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


  • 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


  1. Place pork in a mixing bowl and add salt, pepper, coriander, cumin.
  2. In a food processor add poblano, serrano, cilantro, arugula, garlic and vinegar.
  3. Process until smooth and place in bowl with pork/spices.
  4. Mix to combine and place in refrigerator for at least one hour.
  5. For sauce, place all ingredients in food processor except stock, salt/pepper.
  6. Pulse to a salsa like consistency.
  7. Place in a pan with water and season.
  8. Bring to a simmer, taste and re-season if needed, keep warm.
  9. Place chorizo in pan with a splash of oil and cook while breaking up with a wooden spoon.
  10. Once cooked through, add beer, lower heat and cook until most of the liquid has evaporated.
  11. Preheat oven to high broil
  12. Warm tortillas in a medium hot dry pan and place in kitchen towel to keep warm.
  13. Lay tortillas on a work surface, equally distribute chorizo, 2 cups of cheese in tortilla and roll over.
  14. Place in a buttered baking dish, top with a little sauce, remaining cheese and place under broiler until melted.
  15. Remove from oven, lift out two enchiladas at a time and place on a plate.
  16. Top with tomatillo sauce, avocado crema and serve.


Avocado Crema

  • 1 Cup-Sour Cream
  • 1 Each-Avocado-flesh remove, skin/seed discarded
  • ¼ Cup-Lime Juice
  • ½ Cup-Cilantro-leaves shaved from bunch
  • 1 Each-Green Onion-fine diced
  • To Taste-Kosher Salt/Black Pepper


  • Place all ingredients in blender and process until smooth and creamy.