Receta Hated Foods: Cilantro
On a lazy and quite stormy Sunday, all that could revitalize my spirit was seeing tomatillos at my local market. I've had an enchilada recipe in mind for quite a while, but completely forgot until I saw them wrapped in their little husks. I've never actually cooked with tomatillos, but I've eaten them in many glorious ways before. It was my first time using them at home, and I may just be in love.
Some people definitely hate cilantro. I know that's crazy (to some of us), but I've met a lot of people who feel this way. I've never heard such disdain for a fresh herb. I think my step-father refers to it as tasting like linoleum. I told someone this and they asked, "how does he know what linoleum tastes like?!" Either way, cilantro is not always liked. My love, Ina Garten, doesn't even like it. But, this is my recipe to convert all those naysayers.
This is my incredibly indulgent recipe, and by that I mean it's very "me". We all know by now, that I love all things latin inspired and anything spicy at all. I don't lie about my affinity for hot peppers or growing up in Southern California. Although at this time in the season, hot food is quite unappealing, these enchiladas are good both hot and cold. This is my summer, doesn't-make-you-want-to-sleep-afterwards enchiladas.
SPICY SUMMER ENCHILADAS WITH TOMATILLO CORN DRESSING
Gluten-free and Vegan
Cook time: 50 minutes
Serves: 4
Enchiladas:
- 4 sprouted corn tortillas (ezekial brand), defrosted
- 1/2 can black beans (refried or plain)
- 2/3 cup summer squash, finely chopped
- 6-8 cherry tomatoes, quartered
- 1/2 sweet onion, finely chopped
- 1/2 jalapeno, finely chopped (with seeds)
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- Sriracha
1. Prep out all vegetables: chop tomatoes, onion and summer squash. Add mixture to a bowl with sea salt and spices.
2. Defrost corn tortillas. Spread with refried black beans.
3. Add vegetable mixture into each enchilada. Roll up each tortilla and face seam-side down in a "greased" baking dish. Top with cilantro corn tomatillo sauce. Drizzle with sriracha.
4. Bake at 350 degrees for 30-40 minutes. Garnish with fresh cilantro and enjoy.
Cilantro Corn Sauce:
5 tomatillos, de-husked and roughly chopped
1 corn husks, sliced off the cob
1/2 jalapeno, de-seeded and minced
1/4 cup fresh cilantro, chopped
1/2 sweet onion chopped
1 tablespoon soy-free earth balance
1 tablespoon water
1 teaspoon grapeseed oil
1. Cook onion and garlic in a skillet with earth balance until browned. Add tomatillos, jalapeno and corn. Stew on medium heat for 20 minutes.
2. Add to food processor with water, grapeseed oil and cilantro. Blend until pureed.
3. Add atop enchiladas with sriracha and more cilantro.
Hated Foods is an ongoing post series to convert those who "think" they hate a certain ingredient. I will create original recipes to change their mind.
Next up on hated foods:
Beets
Okra
Capers
Radishes
Broccoli
Cauliflower
Baby Corn
Fennel
Anise
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