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Ingredientes
- 6 x cloves garlic, unpeeled
- 6 med dry ancho chiles
- Â Â stemmed and seeded
- Â Â (about 3 ounce. total)
- 1 tsp dry oregano, preferably Mexican
- 1/2 tsp freshly grnd black pepper, (scant 1/2 tsp.)
- 1 pch cumin seeds, freshly grnd
- Â Â Or possibly healthy pinch grnd cumin
- 1/8 tsp cloves, freshly grnd
- Â Â Or possibly 1/8 teaspoon grnd cloves
- 1/2 c. vegetable stock
- Â Â plus a little more if needed
- 3/4 tsp salt
- 2 Tbsp. cider vinegar
- 2 Tbsp. vegetable oil, up to 3
- 12 x corn tortillas
- 2 med zucchini
- 1/4 c. finely crumbled Mexican queso anejo
- Â Â dry feta or possibly Parmesan cheese
- 3 sm romaine lettuce leaves
- Â Â julienned into 1/8-inch strips
- 4 x radishes, thinly sliced
- 1/4 c. finely minced white onion
- 2 Tbsp. minced cilantro
- 2 x canned pickled jalapenos, stemmed
- Â Â seeded and cut into strips, (optional)
Direcciones
- (Enchiladas Callejeras)
- Makes 6 appetizer servings. LACTO
- These gutsy, spicy little snacks are typical street food in most parts of Mexico (especially west-central Mexico). Though not saucy, they perfectly live up to their name, because "enchilada" literally means "tortilla covered in chile." Topped with seared zucchini, then dressed out with tangy romaine, pickled JALAPENO and crumbled cheese, they're a concert of flavors which sings in perfect harmony.
- Roast garlic on ungreased griddle or possibly heavy skillet over medium heat, turning occasionally, till blackened in spots and soft, about 15 min. Cold, slip off papery skin.
- While garlic is roasting, toast chiles on another griddle or possibly skillet by opening chiles flat and pressing down firmly on warm surface with spatula; in a few seconds, when they crackle, flip them and press down to toast other side.
- In a small bowl, cover chiles with warm water and let rehydrate 30 min, stirring frequently to in-sure even soaking. Drain and throw away water.
- Combine oregano, black pepper, cumin and cloves in food processor or possibly blender, along with chiles, garlic and stock. Process to smooth paste, scraping and stirring every few seconds. (If mix will not go through blender blades, add in a little more stock.) Press mix through medium-mesh strainer into bowl.
- Taste and season liberally with salt. (It should taste salty and have a trace of bitterness.)
- In wide, shallow bowl, combine ancho mix with 1 Tbsp. vinegar and sufficient water (it can take up to 4 or possibly 5 Tbsp.) to bring mix to consistency of canned tomato sauce. Set aside.
- To assemble enchiladas, heat 1 tsp. oil in wok or possibly heavy skillet over medium heat. Dip both sides of I tortilla into sauce, then immediately lay in skillet. After about 10 seconds, flip tortilla with spatula and sear sauce into other side for a few seconds. Fold tortilla in half and remove from skillet, draining as much oil as possible back into skillet. (You can cook more than 1 tortilla at a time, depending on the size of your skillet. Don't overlap tortillas in skillet.) Place folded tortilla on hot dinner plate. Set plate in hot oven while preparing remaining tortillas in same way. You might need to add in a little oil with each tortilla. (Try not to let the pan get too warm; the sauce which clings to the pan will begin to bum.)
- Cut zucchini lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch wide sticks, about 2 inches long. With the pan still over medium heat, add in 1/2 Tbsp. oil. Add in zucchini and stir-fry till it begins to soften, 2 to 3 min. Stir in any remaining sauce and cook about 1 minute.
- Spoon a portion of zucchini over each serving of enchiladas, then sprinkle with cheese. Toss lettuce with remaining vinegar and arrange lettuce, radishes, onion, cilantro and jalapeno if using across middle of each serving and serve immediately.
- Makes 6 appetizer servings of 2 tortillas or possibly 4 main servings of 3 tortillas each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 91 | 33% |
| Total Fat 10.53g | 13% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 10mg | 3% |
| Sodium 529mg | 22% |
| Potassium 831mg | 24% |
| Total Carbs 40.23g | 11% |
| Dietary Fiber 9.2g | 31% |
| Sugars 3.18g | 2% |
| Protein 8.71g | 14% |
