Vegetable Enchiladas

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Vegetable Enchiladas

Postby tam2005 on Wed Jan 02, 2008 4:19 pm

Vegetable Enchiladas


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


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.

Enjoy! ;)

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