Ingredients:
1 large jicama, peeled, sliced 1/16-inch thick
Pastor Sauce (recipe follows)
1 ripe fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija
Procedure:
- Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry.
- To assemble: Lay a jicama slice on a work surface and brush with Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates; top with your choice of garnishes.
NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.
For Pastor Sauce (Yield: 1-2/3 cups)
8 oz guajillo chili paste
2 oz cider vinegar
1 ¾ oz chipotles in adobo
3 Tbsp grapefruit juice
1 tsp grapefruit zest
3 cilantro stems
¾ tsp ground oregano
½ bay leaf
½ clove garlic
¾ tsp ground black pepper
Procedure:
- Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days.
Recipe courtesy of National Mango Board
Tell Us What You Think!
You must be logged in to post a comment.