Sunday, May 02, 2010

Avocado Enchiladas

I've had this recipe for a LONG time and I've been wanting to make this for awhile because I like avocados. I have to say though, I was disappointed with how they turned out. It seems that having a hot avocado filling is kind of weird. And the sauce was just okay. Maybe this is because I subbed a chipotle in adobo sauce instead of a dried pepper, or because I dry-fried the tortillas instead of deep-frying them? Whatever the reason, this was just shy of "just okay." I wouldn't make this again.


Avocado Enchiladas
The Martha Stewart Living Cookbook (2000) p. 365 // Martha Stewart Living, 1996

2 dried ancho chiles
4 cups vegetable oil
1 tablespoon vegetable oil
1/2 medium onion -- cut into 1/4-inch dice
2 cloves garlic -- minced
2 tablespoons dark-brown sugar
5 tablespoons ground cumin
2 tablespoons dried oregano
2 cups dry white wine
1 can crushed plum tomatoes -- 28 ounces
2 cups Homemade Chicken Stock -- or canned low-sodium chicken broth, skimmed of fat
8 Hass avocados
1 cup loosely packed fresh cilantro leaves -- roughly chopped
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
25 corn tortillas
1 1/2 pounds Monterey jack cheese -- grated

1. Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.

2. Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; saute until onion is soft, 4 to 5 minutes. Add wine, chile puree, tomatoes, and stock; simmer about 20 minutes, until thickened to stew consistency.

3. Peel, pit, and roughly chop avocados. Toss with cilantro, lime juice, salt, and pepper.

4. Heat oven to 400 degrees. Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7 to 10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2 to 3 seconds. Drain on paper towel-lined sheet.

5. Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons avocado filling on each tortilla; roll up. Spread 1/2 cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese.

6. Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately.

Servings: 12

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