Ingredients:
For the sauce:
· 2 tablespoons oil
· 6-8 whole dried chiles
· 6 cloves garlic, whole
· 1 onion, peeled and halved
· 1 tablespoon dried oregano
· 1 tablespoon cumin seed
· 1 tablespoon salt
· 1 tablespoon sugar
· ½ of an orange, zested
For the enchiladas:
· 2 zucchini, cut into 2” long strips and cooked as directed below
· Oil, to fry
· 1 cup cheese, shredded or crumbled
· ½ small onion, finely diced
· 3 green onions, sliced
· Cilantro, chopped
· Crèma Fresca
· Tortillas
Method:
For the sauce:
1. In a skillet, heat 1 tablespoon oil over medium-high heat. Add enough chiles to create a single layer, do not crowd pan. Turn often, until chiles darken and absorb some of the oil. Place chiles in a saucepan. Repeat until all chiles are toasted.
2. In the same pan, heat remaining 1 tablespoon oil over medium-high heat. Season onion halves with salt and pepper. Add to pan and char the onions on all sides. Add onions to the 8qt stockpot.
3. Add all remaining ingredients to the pot, barely cover with water and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Let cool slightly.
5. With a blender or immersion blender, blend until smooth.
6. Reserve extra sauce for serving on the side or freeze to use with enchiladas.
For the Zucchini:
1. In a saute pan, heat 1/2” of oil over medium high heat. Season zucchini with salt and pepper. Add to saute pan and cook until browned, then flip and let brown on the other side. Remove to a plate or baking sheet and keep warm while finishing enchiladas.
For the Enchiladas:
1. Place 1 ½ cups enchilada sauce in a shallow dish.
2. Using the same pan and oil from the zucchini, heat over medium heat. Drag the tortilla through the dish of sauce, then place into the pan with the oil until it just starts to fry. Fold in half and place on a plate.
3. Once all tortillas are done, top as desired with toppings and enjoy!
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