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1
SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
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2
Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
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3
Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
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4
ASSEMBLE ENCHILADAS: Preheat Oven to 350u00b0F. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
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5
Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
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6
Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
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7
Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
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8
Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
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9
Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
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10
Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.
