Enchiladas Rojas

For the Ancho Chili Red Sauce:

1. Toast the Peppers:
   • Heat a cast-iron pan over medium heat.
   • Add the dried ancho and árbol chilies and toast them for a few minutes, tossing occasionally, until fragrant and slightly puffed. Be careful not to burn them.
   • Remove from heat and let cool slightly.
2. Prepare the Peppers:
   • Remove the stems and seeds from the toasted chilies (wear gloves if sensitive to spice).
   • Place the seeded chilies in a bowl and cover with 3-4 cups of hot water. Let them soak until softened, about 15-20 minutes.
3. Char the Vegetables:
   • In the same cast-iron pan, add half an onion, garlic cloves, and one tomato.
   • Char the vegetables until slightly blackened, flipping occasionally.
   • Remove from heat.
4. Blend the Sauce:
   • Add the charred onion, garlic, and tomato to a blender (Vitamix recommended).
   • Add the softened chilies and the soaking liquid to the blender as well.
   • Add oregano, cumin, salt, Chipotle pepper (or smoked paprika), and un-chicken bouillon.
   • Blend until completely smooth. If using a standard blender, strain the sauce for a smoother texture.
5. Simmer the Sauce:
   • Pour the blended sauce into a saucepan.
   • Simmer over low heat for 12-15 minutes, or until the sauce has thickened slightly. Stir occasionally.
   • Taste and adjust seasoning as needed. If the sauce is bitter, add a small amount of brown sugar or chocolate to balance the flavor.

For the Chorizo and Potato Filling:

1. Blanch the Potatoes:
   • Dice the potatoes and blanch them in boiling water for 1-2 minutes until slightly softened.
   • Drain and rinse with cold water to stop cooking.
2. Cook the Chorizo:
   • Remove the cellulose skin from the Wicked Kitchen Chorizo sausages (if applicable).
   • Crumble or mash the chorizo.
3. Sauté the Onions and Chorizo:
   • Heat oil in a skillet over medium heat.
   • Add diced onion and sauté until softened and translucent.
   • Add the crumbled chorizo and cook until browned, stirring occasionally.
4. Add Potatoes and Seasonings:
   • Add the blanched potatoes to the skillet.
   • Season with smoked paprika, oregano, and salt.
   • Cook, stirring occasionally, until the potatoes are slightly browned and crispy, about 5-7 minutes.
5. Finish the Filling:
   • Remove the skillet from heat.
   • Transfer the chorizo and potato mixture to a bowl.
   • Add vegan cheddar cheese and chopped green onion. Mix well.

Enchilada Assembly:

1. Prepare the Tortillas:
   • Heat a small amount of vegetable oil in a skillet.
   • Dip each tortilla in the prepared ancho chili red sauce, coating both sides lightly.
   • Briefly cook the sauced tortillas in the hot skillet for a few seconds per side to soften them. This seals the tortilla.
2. Assemble the Enchiladas:
   • Spread a thin layer of the ancho chili red sauce on the bottom of a baking dish.
   • Fill each sauced tortilla with the chorizo and potato filling.
   • Roll up the filled tortillas and place them seam-side down in the baking dish.
3. Top with Sauce and Cheese:
   • Pour the remaining ancho chili red sauce over the enchiladas, covering them evenly.
   • Sprinkle vegan cheddar cheese over the top.
4. Bake the Enchiladas:
   • Preheat oven to 420°F (215°C).
   • Bake the enchiladas for 12-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
5. Garnish and Serve:
   • While the enchiladas are baking, thin the vegan sour cream with a little water to make a drizzling consistency.
   • Once the enchiladas are done, remove them from the oven.
   • Drizzle with thinned vegan sour cream and garnish with chopped green onion.
   • Serve immediately.