Mango Jicama Enchiladas
- 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