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Vegetable Enchiladas




Source of Recipe


Source: Casual Cuisines of the World - Cantina


List of Ingredients




For Filling:

3/4 lb red potatoes, unpeeled

3 fresh poblano chiles, roasted, peeled, seeded, thinly sliced

2 red bell peppers, roasted, peeled, seeded, thinly sliced

1/2 onion, diced

1 cup shredded panela or Monterey Jack cheese

1/2 cup grated Cotija, Romano or Parmesan cheese


For Sauce:

1 tomato

4 dried ancho chiles, stemmed, seeded

2 cups hot water

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 onion, coarsely chopped

2 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon distilled white vinegar

2 teaspoons dried oregano, crumbled

2 tablespoons olive oil

Vegetable oil for frying

12 corn tortillas



Recipe



FOR FILLING: In a saucepan, combine the potatoes with water to cover. Bring to a boil over medium-high heat. Boil gently until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let cool, then cut the unpeeled potatoes into 1/2-inch (12-mm) dice. Place in a bowl. Add the poblano chilies, bell peppers, onion and both cheeses and stir to mix well. Set aside.


FOR SAUCE: Preheat a broiler. Place the tomato on a small shallow baking pan and broil until charred on all sides, about 10 minutes. Let cool slightly. Remove core.


In a small, dry frying pan over medium heat, toast the chiles, turning once, until fragrant and the skins begin to blister, 3-5 minutes. Remove from the heat. Transfer the chiles to a bowl. Add the hot water and soak for 15 minutes to soften.


Transfer the chiles and their soaking liquid to a blender. Add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth. Strain sauce through sieve into a shallow bowl.


Heat the olive oil in a heavy-bottomed pot over medium heat. Add the puree and stir until the sauce thickens slightly, about 8 minutes.


TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. In a shallow skillet over medium heat, pour in the oil to a depth of 1/4 inch. Fry the tortillas one at a time, until limp but not crisp, about 30 seconds per side. Using tongs, transfer the tortillas to paper towels to drain. One at a time, dip each tortilla into the sauce and lay it on work surface. Place about 1/12 of the filling on the tortilla in a line not quite to the edge of the round. Roll up the tortilla. Place the enchiladas seam side down and side by side in 13 x 9-inch baking dish. Spoon remaining sauce over enchiladas.


Bake until warmed throughout, about 15 minutes