INGREDIENTS1 large jicama, peeled, sliced 1/16-inch thickPastor Sauce1 ripe fresh mango, peeled, seeded, cut into 12 long wedgesGarnish options: Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija
PASTOR SAUCE8 ounces guajillo chili paste2 ounces cider vinegar1 3/4 ounces chipotles in adobo3 tablespoons grapefruit juice1 teaspoon grapefruit zest3 cilantro stems3/4 teaspoon ground oregano1/2 bay leaf1/2 clove garlic3/4 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