Enchiritto

Poblano Cream                                                  

½ cup poblano peppers, roasted and peeled 

¼ cup butter               

¼ cup masa harina           

1 cup pepper jack cheese shredded                                                  

3 cups heavy cream                                               

Salt and pepper to taste

Preparation:                                                 

Julienne the roasted poblano peppers. Melt butter in a sauce pan and saute the peppers for 2 minutes. Add the masa and mix until all the butter is absorbed. Add the cream and bring the mixture to a simmer. Add the cheese and continue to simmer until the cheese is melted and the mixture is thick. Season to taste.

Enchilada Sauce                                                    

2 dried ancho chile

2 large tomatoes

1 tbsp minced garlic  

2 tbsp diced onions   

2 tbsp red wine vinegar   

1 tbsp salt       

1 tsp black pepper  

¼ tsp cayenne pepper   

¼ cup  vegetable stock  

2 tbsp masa harina   

2 tbsp olive oil       

Preparation:

Seed and stem the ancho chilies. Roughly chop the tomatoes. Heat the olive oil in a saute pan. Saute the onions and garlic until they just start to brown. Add the masa and stir until all the vegetables are coated. Add all of the remaining ingredients and simmer until the anchos are soft. In batches, carefully puree the mixture in a blender. Adjust seasoning as needed.

Vegetable Mixture

¼ cup olive oil

2 cups corn

2 cups diced zucchini

1 cup diced poblano

1 cup diced onions

2 tsp diced and seeded jalapenos

1 cup diced red bell peppers

2 tsp fresh oregano         

Salt and pepper to taste

Preparation:  

Heat the oil in a large saute pan. Add all the vegetables and saute until they are soft, but still have a little bite. Season to taste.

To compose the Enchiritto: Toast a 12” tortilla briefly over an open flame or grill. Lay the tortilla on a plate. In a saute pan, combine ½ cup of the vegetable mixture along with 3 ounces of the poblano cream and cook until well-incorporated and heated through. Pour this mixture onto your pre-toasted tortilla and roll it up, tucking in the sides as you go. Ladle a ½ cup of the enchilada sauce over the tortilla and sprinkle about a ¼ cup of pepper jack cheese over the top. Pop the Enchiritto in a 400-degree oven for 4 minutes or until the cheese is melted and bubbly.

At Atlas Foods we served this with cilantro rice, vegetarian black beans, pico de gallo and some fresh lime.