Mango Jicama Enchiladas
Recipe by Chef Chris Mortenson, La Condesa, St. Helena, CA
Courtesy of National Mango Board
Makes 12 enchiladas (6 servings)
The Enchiladas
1 lg. jicama, peeled, sliced 1/16-in. thick
Pastor Sauce (see recipe below)
1 ripe fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: sea salt, chili powder, micro cilantro, crumbled cotija
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.
The Pastor Sauce
Makes 1-2/3 cups
8 oz. guajillo chili paste
2 oz. cider vinegar
1 ¾ oz. chipotles in adobo
3 T. grapefruit juice
1 t. grapefruit zest
3 cilantro stems
¾ t. ground oregano
½ bay leaf
½ clove garlic
¾ t. ground black pepper
Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days.
To assemble: Lay a jicama slice on a work surface and brush with 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; top with your choice of garnishes.
NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.