Mexican Floor Enchiladas with Chorizo and Pickled Onions

Name: Mexican Floor Enchiladas with Chorizo and Pickled Onions
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 3 tbsp white vinegar, distilled, divided; 2 tbsp vegetable oil, plus more for frying; 2 t salt, kosher or sea, divided, plus more for boiling water; black pepper, freshly ground; 1 cup red onion, slivered; 5 EA ancho chiles, stemmed and seeded; 1 EA garlic clove; 2 EA tomatoes, ripe, divided, 1 whole and 1 cut into thin slices; 1 tbsp white onion, coarsely chopped; 1 t oregano, dried; 1 lb zucchini, halved lengthwise and cut into half-moons of about 1/2 inch; 1 lb Mexican chorizo, casings removed, chopped; 12 EA corn tortillas, store-bought or homemade; 6 romaine lettuce leaves, rinsed and thinly sliced; 6 oz radishes, halved lengthwise and cut into half-moons of about 1/2 inch; 1 EA avocado, halved, pitted, cut into thin slices; 1 EA cucumber, peeled, halved lengthwise, and cut into slices; 1 cup cotija cheese, crumbled, ranchero or fresco

Prep: 25 minCook: 20 min12 servingsmediumMexican

A vibrant Mexican dish featuring corn tortillas briefly fried in ancho chile sauce, then topped with a colorful array of fresh vegetables and savory chorizo. The pickled red onions add tangy brightness that cuts through the rich, smoky sauce made from rehydrated ancho chiles. This rustic-style enchilada is served flat rather than rolled, making it perfect for casual gatherings or weeknight dinners when you want authentic Mexican flavors without complicated assembly.

Gluten-Free Dairy-Free Nut-Free

Ingredients

12 servings

3 tbsp white vinegar, distilled, divided
2 tbsp vegetable oil, plus more for frying
2 t salt, kosher or sea, divided, plus more for boiling water
black pepper, freshly ground
1 cup red onion, slivered
5 EA ancho chiles, stemmed and seeded
guajillo chiles1:1
1 EA garlic clove
2 EA tomatoes, ripe, divided, 1 whole and 1 cut into thin slices
1 tbsp white onion, coarsely chopped
1 t oregano, dried
1 lb zucchini, halved lengthwise and cut into half-moons of about 1/2 inch
1 lb Mexican chorizo, casings removed, chopped
Spanish chorizo1:1Use Spanish chorizo but add extra oil for cooking
high
12 EA corn tortillas, store-bought or homemade
flour tortillas1:1Flour tortillas work but change the traditional texture
medium
Full guide →
6 romaine lettuce leaves, rinsed and thinly sliced
6 oz radishes, halved lengthwise and cut into half-moons of about 1/2 inch
1 EA avocado, halved, pitted, cut into thin slices
1 EA cucumber, peeled, halved lengthwise, and cut into slices
1 cup cotija cheese, crumbled, ranchero or fresco
queso fresco1:1dairy-free
Full guide →

Instructions

1
Whisk white vinegar with vegetable oil, salt, and black pepper in a small bowl
2
Add red onion and let macerate for at least 15 minutes
3
Place ancho chiles, garlic clove, and whole tomato in a medium saucepan and cover with water
4
Simmer over medium-high heat for 8 to 10 minutes until chiles are rehydrated and tomato is mushy
5
Transfer chiles, tomato, and garlic to a blender with 1 cup cooking liquid
6
Add chopped onion, oregano, remaining vinegar, salt, and pepper then puree until smooth
7
Pour sauce into a medium skillet and set aside
8
Bring salted water to a boil in a medium saucepan over medium-high heat
9
Add sliced zucchini and blanch for 30 seconds
10
Strain zucchini and set aside in a bowl
11
Fry chorizo in a medium skillet over medium-high heat for about 6 minutes until crisp and brown
12
Crumble chorizo into smaller pieces with a wooden spoon
13
Add vegetable oil if chorizo doesn't have enough fat
14
Heat about 1/2-inch vegetable oil in a large deep skillet over medium heat
15
Dip each tortilla into ancho chile sauce until drenched
16
Gently place tortilla into hot oil and fry for about 20 seconds
17
Remove with slotted spatula and arrange 2 tortillas per plate
18
Top each tortilla with lettuce, zucchini, and radishes
19
Arrange slices of avocado, tomato, and cucumber on top
20
Finish with chorizo, pickled red onions, and crumbled queso

Tips

Tip 1

Let the red onions macerate longer for more intense pickled flavor - up to an hour works well

Tip 2

If chorizo doesn't render enough fat, add a tablespoon of oil to prevent sticking and ensure proper browning

Tip 3

Reserve extra ancho chile sauce for drizzling over finished enchiladas or storing for future use

Good to Know

Storage

Refrigerate assembled enchiladas for up to 2 days, though tortillas may soften

Make Ahead

Prepare ancho sauce, pickle onions, and prep vegetables up to 1 day ahead

Serve With

Serve immediately while tortillas are still warm and vegetables are crisp

See pairing guide →

Common Mistakes

Watch

Don't skip dipping tortillas in sauce before frying or they won't absorb flavor

Watch

Don't overcook zucchini or it will become mushy and watery

Watch

Don't let oil get too hot or tortillas will become tough and chewy

Substitutions

Dairy-Free Swaps

cotija cheese→

queso fresco1:1dairy-free

Full guide →

General Alternatives

Mexican chorizo→

Spanish chorizo1:1Use Spanish chorizo but add extra oil for cooking

high

ancho chiles→

guajillo chiles1:1

corn tortillas→

flour tortillas1:1Flour tortillas work but change the traditional texture

medium

Full guide →

Find more substitutions →

FAQ

Can I make this vegetarian?

Yes, simply omit the chorizo and add more vegetables like bell peppers or mushrooms. The dish will still be flavorful from the ancho chile sauce.

What if I can't find ancho chiles?

Substitute with guajillo or pasilla chiles for similar smoky flavor. You can also use 2-3 tablespoons of ancho chile powder mixed with tomato sauce.

How long do leftovers keep?

Refrigerate for up to 2 days, though the tortillas will soften. The pickled onions and sauce keep separately for up to a week.