Cortido is a quick Mexican pickled vegetable mix used as a condiment. It pairs perfectly with our fresh Oregon bay shrimp and chorizo enchiladas.
Serves: 4
Difficulty: moderate
Prep time: 30 minutes
Cook time: 30 minutes
Diet: GF
Ingredients
Filling
1 lb chorizo, bulk (no casing)
1 lb bay shrimp, rinsed
1 lime, zest of
½ bunch cilantro, chopped
¼ t salt and pepper
Sauce
2 T chipotles
1 lime, juice of
¼ T kosher salt
3 c heavy whipping cream
½ T sugar
Additional
Safflower oil
12 large yellow corn tortillas
3 c (8 oz) shredded pepper jack cheese
Cortido
½ head of green cabbage, shredded
1 carrot, shredded
½ onion, sliced thin
2 cloves garlic, sliced thin
1 jalapeño, sliced thin
1 Fresno pepper, sliced thin
Steps
Filling
Add chorizo to large skillet over medium high heat and cook/crumble into small pieces; cool to room temp. Combine chorizo with all other filling ingredients. Add ¼ cup of sauce and mix well.
Sauce
Blend all except cream quickly in processor (few seconds); add cream and pulse briefly. Taste and adjust seasoning (salt and lime juice).
Assembly
Heat oil in skillet until shimmering; carefully dip corn tortillas in oil very briefly 10 seconds) one at a time, moving work surface (a rimmed baking sheet works well for this). Sprinkle ¼ cup of shredded cheese on top of each tortilla and top with approx. ¼ cup of filling. Roll up tightly and place in baking dish. Top with sauce and remaining cheese. Bake covered at 350F for 20 minutes. Remove cover and bake 15-20 min more until golden and bubbling. Serve hot.
