Sweet Potato Chilaquiles with Griddled Salsa Roja

Name: Sweet Potato Chilaquiles with Griddled Salsa Roja
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 12 Corn Tortillas; 118 milliliters chopped fresh cilantro leaves; 59 milliliters red wine vinegar or fruit vinegar; 1 garlic clove, chooped; 2 jalapeño chiles, seeded and chopped; 118 milliliters grated Monterey Jack cheese; 2 smalls onions; 2 poblano chiles, roasted, peeled, seeded, and diced; 237 milliliters Griddled Tomato-Chipotle Salsa; 10 servings Salt to taste; 355 milliliters sour cream; 340 grams sweet potato (about , peeled and finely diced; 8 tomatillos, husked, rinsed, and quartered; 1 Tbsp vegetable shortening or vegetable oil; 355 milliliters vegetable stock, homemade or store-bought; 118 milliliters whole milk

The recipe Sweet Potato Chilaquiles with Griddled Salsa Rojan is ready in approximately 45 minutes and is definitely a great gluten free and vegetarian option for lovers of Mexican food. This recipe serves 10. One serving contains 241 calories, 6g of protein, and 12g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have salt, jalapeño chiles, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

Slice one onion into very thin strips.

Ingredients you will need

Onion

Combine with the vinegar in a bowl and set aside. Chop the other onion coarsely and set aside. In a mixing bowl, whisk the sour cream and milk together.

Ingredients you will need

Sour Cream

Vinegar

Onion

Milk

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Mixing Bowl

Whisk

In a large skillet, pour enough vegetable oil to come 1/4 inch up the sides.

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Vegetable Oil

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Frying Pan

Heat the oil over medium heat until lightly smoking. Fry the tortillas, 1 or 2 at a time (or as many as will fit in the pan), just until crisp, about 1 minute. (You may need to add a little more oil for the last few tortillas.)

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Tortilla

Cooking Oil

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Frying Pan

Drain on paper towels.

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Paper Towels

Place the stock in a saucepan and bring to a boil.

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Stock

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Sauce Pan

Add the tomatillos and cook until tender, about 6 minutes; drain, reserving the stock.

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Tomatillos

Stock

Place the tomatillos, jalapeños, chopped onion, garlic, and cilantro in a blender or food processor and blend until smooth. Season with salt.

Ingredients you will need

Tomatillos

Cilantro

Garlic

Onion

Salt

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Food Processor

Blender

In a large skillet over medium heat, heat the vegetable shortening until lightly smoking.

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Vegetable Shortening

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Frying Pan

Pour in the tomatillo mixture and stir constantly for about 5 minutes, until thick and dark.

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Tomatillos

Add the reserved stock and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes; the sauce should be thick enough to coat the back of a spoon. Meanwhile, preheat the oven to 350°F.

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Sauce

Stock

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Oven

Add the sweet potato to a saucepan of boiling salted water and blanch for 3 minutes, or until tender.

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Sweet Potato

Water

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Sauce Pan

Drain and refresh in ice water to stop the cooking process.

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Water

Line an 8-inch square baking pan with 3 tortillas; they will overlap slightly.

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Tortilla

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Baking Pan

Pour one quarter of the tomatillo sauce on top, and pour one quarter of the sour cream-milk mixture on top of the sauce. Top with one quarter of the cheese, and place a third of the poblanos and sweet potatoes over the cheese. Repeat this process with the remaining tortillas, sauce, sour cream mixture, and cheese: the top layer will not have poblanos or sweet potato.

Ingredients you will need

Sweet Potato

Sour Cream

Tomatillos

Tortilla

Poblano Pepper

Cheese

Sauce

Milk

Cover the baking pan with foil and bake for 30 minutes, or until the cheese is melted and bubbly.

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Cheese

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove and top with the drained marinated onions.

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Onion

Serve with the salsa.

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Salsa

Southwestern Vegetarian by Stephan Pyles

Clarkson N. Potter

Equipment

Ingredients

Servings:

Corn Tortillas 118milliliters

chopped fresh cilantro leaves 59milliliters

red wine vinegar or fruit vinegar 1

garlic clove, chooped 2

jalapeño chiles, seeded and chopped 118milliliters

grated Monterey Jack cheese 2smalls

onions 2

poblano chiles, roasted, peeled, seeded, and diced 237milliliters

Griddled Tomato-Chipotle Salsa 10servings

Salt to taste 355milliliters

sour cream 340grams

sweet potato (about , peeled and finely diced 8

tomatillos, husked, rinsed, and quartered 1Tbsp

vegetable shortening or vegetable oil 355milliliters

vegetable stock, homemade or store-bought 118milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.