Name: Soy Chorizo Enmoladas
Prep time: 65 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 packages Cacique® soy chorizo, 255 g / 9 oz; 1 potato, cooked, with skin, and in small cubes; 1 cup onion, finely chopped; 1/2 cups pinto beans, 400 g / 15.5 oz, without broth; 1/2 cups green onion, finely chopped; 1/2 cups tomato sauce, 240 g / 8 oz; 1 cup mole sauce, in paste; 2 cups vegetable broth; 1/4 cups Pompeian® oil, for frying the tortillas; 8 corn tortillas; 1/4 cups Cacique® Mexican crema, for serving; 1/2 packages Ranchero® queso fresco, 6 oz, crumbled; sesame seeds, toasted, for decoration; green onion stalks, chopped, for decoration

Preparation

35 mins

30 mins

Low

For the filling, in a skillet over medium heat, cook Cacique® Soy Chorizo until browned. Add the potatoes and onion, cook for 5 minutes. Add the beans, green onion, tomato sauce, and cook until thickened. Keep warm. Heat Pompeian Oil® in a skillet over medium heat and fry the tortillas for a couple of seconds to soften them. Drain on absorbent paper and fill with the chorizo preparation. Roll them up.