Roast the
ancho chilies in a dry frying pan over moderate heat for 1-2 minutes,
shaking the pan frequently. When cool, carefully slit the chilies,
remove the stems and seeds, and tear the pods into pieces. Put in a
bowl, add warm water to just cover, and soak for 20 minutes. Tip the
chilies, with a little of the soaking water, into a food processor. Add
the tomatoes, onion, garlic and coriander; puree. Heat 1 tbsp lard or
oil in a saucepan. Add the puree and cook gently over a moderate heat,
stirring for 3-4 minutes. Season to taste with salt and pepper and then
stir in the soured cream. Remove the pan from the heat and set it aside.
Heat a
further 1 tbsp lard or oil in a small frying pan; sauté the chorizo for
a few minutes until lightly browned. Moisten with a little of the sauce
and set the pan aside. Preheat the oven to 180C / 350F / Gas 4. Heat 2
tbsp lard or oil in a frying pan. Dip a tortilla in the sauce and add to
the pan. Cook for a few seconds, shaking the pan gently, turn over and
briefly fry the other side. Slide the
tortilla on to a plate, top with some of the sausage mixture, and roll
up. Pack the prepared tortillas in a single layer in a baking dish. Pour
the sauce over, sprinkle with Parmesan and bake for about 20 minutes.
Serves 4
The method of dipping the tortillas first
in sauce, then quickly cooking them in lard or oil gives the best
flavor. If you prefer, fry the plain tortillas very quickly, then dip
them in the sauce, stuff and roll. There is not a great loss of flavor,
and no spatter.
