Mango Jicama Enchiladas

    Servings: 6
    PREP TIME: |Cook Time:
    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
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