Mango Jicama Enchiladas
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Credit: Chris Mortenson, Chef, La Condesa, St. Helena, Calif.
The National Culinary Review, November/December 2013
1 large jicama, peeled, sliced 1/16-inch thick
1 ripe fresh mango, peeled, seeded, cut in
12 long wedges
Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija, to garnish
Pastor Sauce (recipe follows)
8 oz. guajillo chili paste
2 oz. cider vinegar
1¾ oz. chipotles in adobo
3 T. grapefruit juice
1 t. grapefruit zest
3 cilantro stems
¾ t. ground oregano
½ bay leaf
½ garlic clove
¾ t. ground black pepper
Method: Blanch jicama slices in boiling water until flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove; pat dry. To assemble: On work surface, brush jicama slice with sauce. Place one mango wedge on bottom third of each slice; roll up. Repeat. Place enchiladas on platter or individual plates; top with choice of garnishes.
Method: In food processor, puree chili paste, vinegar, chipotles, grapefruit juice and zest, cilantro, oregano, bay leaf, garlic and pepper. Cover; refrigerate up to six days.
6 servings (2 enchiladas per serving)
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