Enchiladas de Suelo

Enchiladas from the Floor

Enchiladas de Suelo
12 open enchiladas, serves 6 as a main dish
Pati Jinich
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: ancho chiles, Avocado, cheese, Chorizo, corn tortillas, enchiladas, queso, Sinaloa, Tomatoes, Zucchini
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Enchiladas de Suelo recipe from Pati's Mexican Table Season 8, Episode 801 "A Local's Tour of Culiacán"


  • 3 tablespoons distilled white vinegar, divided
  • 2 tablespoons vegetable oil, plus more for frying
  • 2 teaspoons kosher or sea salt, divided, plus more for boiling water
  • Freshly ground black pepper
  • 1 cup slivered red onion
  • 5 ancho chiles, stemmed and seeded
  • 1 garlic clove
  • 2 ripe tomatoes, divided, 1 whole and 1 cut into thin slices
  • 1 tablespoon coarsely chopped white onion
  • 1 teaspoon dried oregano
  • 1 pound zucchini, halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 pound Mexican chorizo, casings removed, chopped
  • 12 corn tortillas, store-bought or homemade
  • 6 leaves of romaine lettuce, rinsed and thinly sliced
  • 6 ounces (about 5 to 6) radishes, halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 ripe avocado, halved, pitted, cut into thin slices
  • 1 cucumber, peeled, halved lengthwise and cut into slices
  • 1 cup crumbled queso Cotija, ranchero or fresco

To Prepare

  • In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 
  • Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.
  • Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.
  • Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 
  • In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 
  • Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

31 comments on “Enchiladas de Suelo

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  1. Patito?.. oye disculpa?. Tu salsa .. limpias los Chile’s y les quitas las semillas? Asking for a friend. Saludos y gracias

    1. Si Yolo, hay que desvenarlos y quitarles las semillas antes de hervirlos con el resto de los ingredientes. Saludos!

  2. Love this dish. So easy and the colors of all the veggies in this enchiladawas gorgeous. The method of dipping the tortillas first in the sauce and then frying them gave a very different sensation than when doing it the other way around!
    Thank you so much for this great summer enchilada recipe.

  3. LOVE LOVE LOVE this recipe!!!! The Fam thought I was a genius!!!!! The flavors are so awesome and blend together fabulously… I could
    Not take credit for this wonderful flavor explosion..only for preparing the recipe to a “T”. I tell everyone to follow patti . She’s the queen!!!!

  4. I’m trying these. I have a question about chorizo. The kind I’m familiar with is sold in a small tube and is of a mushy consistency and the common way to prepare it is to scramble with eggs. I have seen chorizo sausage in recipes also. What is the difference? It looks like a hard salami roll. If I buy chorizo I would normally get the soyrizo brand.

    1. The soft chorizo in small casings is Mexican / Latin style. The hard salami-like one is Spanish style chorizo. Both yummy though!

    2. If at all possible buy chorizo that’s made at a carniceria or a chain Mexican grocery store. It is infinitely better than the mass produced tubes most grocery stores carry. They usually have more flavor and more texture from all the interesting bits.

  5. Delicious! Every bite was different (the bites with avocado were the best). Didn’t love cleaning up after deep frying the tortillas though. Could you bake them instead?

    1. Hey Alisa, you know, I am also not a big fan of frying tortillas for enchiladas, normally, I just warm them to make them pliable, roll them and pour the sauce on top. However, in these enchiladas, the frying after dipping in the sauce, really makes a difference in my opinion. But you can go ahead and try, since you already tried the original recipe, you can decide whether the after cleaning is worth it or not 😉

  6. This week, watching your street food episode,
    “Who’s that?” the Mr said. “The oldest of her 3 sons.”, I answered.
    “She must have to cook a lot of food, if she has 3 boys.”, he said.
    Oh if he only knew the appetite of teenage boys, eh?
    Thanks for the recipes and encouragement to try cooking so many new things.

    1. Well, the “Mr.” is absolutely right! Lots of cooking and tons of food are consumed in this household every day 😀

  7. I made this dish, and the family LOVED it so much! The second time I made it the red sauce was bitter. Do you have a suggestion for using a different dried pepper other than Ancho? I am just learning the art of Mexican cuisine and I am not familiar with acceptable substitutions. Thank you for your show and recipes, it’s a definite favorite in my house!!

    1. Hi Lori, glad to hear the family loved these enchiladas. I don’t think it was the chiles what made your sauce sour, maybe it was the tomatoes? Anyway, you can substitute Anchos for Guajillos and see if you like it better. Enjoy!

    2. Lori, I’ve little to no experience with discerning chilis yet, maybe you used this recipe, https://patijinich.com/miner-style-enchiladas/, or accidentally used guajillo chiles instead? In this guajillo enchiladas recipe, it says “You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.”

    3. “bitter”
      I’m learning so much from your question. Chipotle, on wikipedia, “When overcooked, they can be very bitter.”

  8. I love your show! I made these and we loved them too. Next time im going to try with chicken instead of chorizo.

  9. I have tried 4 of your recipes and my husband loved each one. I wish I could meet you in person and get some one on one cooking classes. You make cooking so calming and fun. I enjoy watching the program.

      1. Bette is so right! I watched your show for the first time today. Towards the end, I turned to my mother who was watching with me and said, “I’m cooking turkey next year.” Then I went online to purchase one of your recipe books. Enjoyed the show🤗