Mango Jicama Enchiladas

Servings: 6
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Vegetarian, Appetizers & Side Dishes, Foodservice


1 large jicama, peeled, sliced 1/16-inch thick
Pastor Sauce
1 ripe fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija
8 ounces guajillo chili paste
2 ounces cider vinegar
1 3/4 ounces chipotles in adobo
3 tablespoons grapefruit juice
1 teaspoon grapefruit zest
3 cilantro stems
3/4 teaspoon ground oregano
1/2 bay leaf
1/2 clove garlic
3/4 teaspoon ground black pepper


To prepare enchiladas:
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. Lay a jicama slice on a work surface and brush with 1 to 2 teaspoons 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 (2 per serving); top with your choice of garnishes.

NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.

To make Pastor Sauce:
Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days. Makes 1-2/3 cups.

Source: Chef Chris Mortenson, La Condesa, St Helena, CA