Enchiladas from the Floor

Name: Enchiladas from the Floor
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Enchiladas de Suelo

Recipe Yield

12 open enchiladas, serves 6 as a main dish

Cooking time

30 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

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.

Comments

47comments inEnchiladas from the Floor

Barbara Seevers

Apr 07

My mouth is watering upon first reading!

1. Pati Jinich
  
  Jun 12
  
  Yay!
  
Jessica Dunn

Aug 26

Looks delicious and different! My favorite kind of recipe! Really enjoyed this episode!

1. Pati Jinich
  
  Sep 05
  
  So glad you did Jessica, thank you!
  
Irma Romero

Jan 08

I really want to try these unusual enchilada recipe, so different but looks delicious 😋😊❤️

1. Pati Jinich
  
  Feb 04
  
  Let me know how you liked them 😉
  
Maria Pilar Morales

Aug 29

Hi Pati these Enchiladas are the bomb my Aunt and Mother who are both from Culiacán they had made these but I’ll try yours because I have never eaten them with vegetables a very different plate

1. Pati Jinich
  
  Sep 18
  
  Happy you’ll give my recipe a chance, abrazos!
  
Velia

Aug 19

Gracias Pati, como siempre tus recetas son fabulosas y espero estes disfrutando de tu viaje por Peru. espero con ansia ver traes para nosotras tus asiduas seguidoras.

1. Pati Jinich
  
  Aug 26
  
  Gracias a ti Velia, eres muy amable. Peru estuvo increible 😉
  
Aissa

Feb 09

Hola Pati! I plan to make these soon but was considering substituting the chorizo with soyrizo. My household isn’t vegan/veggitarian we just always buy soyrizo. Any tips or advice?

1. Pati Jinich
  
  Feb 10
  
  Soyrizo is fine, go for it and enjoy! 🙂
  
Martha

Dec 30

I discovered you on prime and I binged watching every show. Your recipes are delicious but these enchiladas have become our favorite lots of steps and the clean up is a pain but so worth it. Thank you so much! My daughter Dany and I love watching you. 💛

1. Pati Jinich
  
  Jan 06
  
  Hola Martha and Dany! So glad you found my and loved the show, stay tuned! Abrazos 😉
  
Tina Suarez

Oct 13

Oh my! My family loved them. I have made some of your dishes and my family have loved them all. Thank you, Pati

1. Pati Jinich
  
  Oct 22
  
  Delighted to hear this Tina, thank you! Hugs to all 😉
  
  1. Maryjuliahand@gmail.com
    
    Jan 10
    
    My family loves to watch Pati cook. She is so unpretentious and positive.
    My 2 sons get very hungry watching the show. My favorite part is when she’s finished cooking and actually eats…and she has a great appetite!
    
    1. Pati Jinich
      
      Jan 17
      
      I DO have a great appetite 🙂 🙂
      
Grace Mendoza

Sep 23

I enjoyed watching this segment because my mom made enchiladas very similar to these. They were my dad’s favorite.

1. Pati Jinich
  
  Sep 24
  
  Thank you Grace 😉
  
Yolo

Aug 24

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

1. Pati Jinich
  
  Aug 26
  
  Si Yolo, hay que desvenarlos y quitarles las semillas antes de hervirlos con el resto de los ingredientes. Saludos!
  
Jennifer

Aug 24

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.

1. Pati Jinich
  
  Aug 26
  
  Thank you Jennifer, glad you enjoyed the enchiladas 😉
  
Jodi Horyna

Aug 23

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!!!!

1. Pati Jinich
  
  Aug 26
  
  Jodi, you are beyond kind, thanks so much!
  
Debi Aripez

Aug 23

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. Pati Jinich
  
  Aug 23
  
  The soft chorizo in small casings is Mexican / Latin style. The hard salami-like one is Spanish style chorizo. Both yummy though!
  
2. Iheartcumbia
  
  Aug 23
  
  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.
  
Alisa

Jun 24

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. Pati Jinich
  
  Jun 27
  
  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 😉
  
AmyInNH

Jun 17

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. Pati Jinich
  
  Jun 18
  
  Well, the “Mr.” is absolutely right! Lots of cooking and tons of food are consumed in this household every day 😀
  
Lori Mueller

May 07

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. Pati Jinich
  
  May 11
  
  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. AmyInNH
  
  Jun 17
  
  Lori, I’ve little to no experience with discerning chilis yet, maybe you used this recipe, http://patijinich.com/pati_2020/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. AmyInNH
  
  Jun 17
  
  “bitter”
  I’m learning so much from your question. Chipotle, on wikipedia, “When overcooked, they can be very bitter.”
  
Jennifer Villatoro

Jan 01

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

1. Pati Jinich
  
  Jan 02
  
  Oh yes chicken will be great too, Jennifer!
  
Marybel Cisneros-Martinez

Nov 17

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. Pati Jinich
  
  Nov 18
  
  Oh thank you, Marybel! I do have cooking classes sometimes…keep an eye out here: http://patijinich.com/pati_2020/category/upcoming/
  
Frances Amarena

Oct 31

the receipt for Mango Pie

1. Pati Jinich
  
  Nov 02
  
  Here it is, Frances: http://patijinich.com/pati_2020/mango-lime-tart/
  
Bette tobin calfornia

Oct 18

We watch all the time. You make any one want to try and make a dish

1. Pati Jinich
  
  Oct 19
  
  Thank you so much, Bette!
  
  1. Laura
    
    Nov 28
    
    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🤗
    
    1. Pati Jinich
      
      Nov 29
      
      I’m so glad you and your mom found me, Laura!

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