ENCHILADAS DE SUIZA

ENCHILADAS DE SUIZA

INSPIRED BY  CHEF SILVANA SALCIDO ESPARZA (CAFE BARRIO RESERVA)

KITCHEN CHARISMA SHAH

INGREDIENTS (MAKES 8 SMALL ENCHILADAS)

SPINACH & SHITAKE MUSHROOM ENCHILADAS

  1. 1 c loose leaf baby spinach
  2. 3/4 c shitake mushrooms (diced)
  3. 1 tsp garlic (minced)
  4. 1 tbs olive oil
  5. 1/2 yellow onion (diced)
  6. small (5" - 6") tortillas 
  7. salt to taste

ROASTED POBLANO + PISTACHIO CREMA 

  1. 1 poblano pepper (roasted, julienned)
  2. 1 tsp garlic (minced)
  3. 1 tsp shallot (minced)
  4. 2 tbs butter
  5. 2/3 c mexican crema
  6. 1/2 c heavy whipping cream
  7. 1/4 c whole milk
  8. 15-20 unsalted pistachios (shells removed)
  9. quesadilla cheese (or oxaca cheese)
  10. salt to taste

ROASTED CORN ESQUITE

  1. 3 stalks of corn (or frozen corn kernels)
  2. butter
  3. juice of 1/2 a lime
  4. kosher salt (to taste)
  5. 1/4 c of fresh cilantro (finely chopped)
  6. 2 tsp mexican crema
  7. 1/4 tsp red mirchi/cayenne pepper
  8. queso fresca (for garnish)

RADISH + RED ONION SALAD

  1. 5 chopped radishes
  2. 1/4 red onion (diced)
  3. 1/4 cup fresh cilantro (finely chopped)
  4. juice of 1/4 lemon  
  5. salt to taste

 

INSTRUCTIONS

RADISH + RED ONION SALAD

  1. Mix all ingredients (red onion, radish, cilantro, lemon juice and salt) and set aside.

ROASTED CORN ESQUITE

  1. Lightly line a skillet with a little bit of butter and heat on a medium-high setting.
  2. Remove the stalks from the corn cobs and a majority of the strings.
  3. Coat the corn (and poblano for the sauce) with a light layer of butter and let roast in the skillet.  Turn the cobs around every few minutes or so to allow all sides to roast.  When desired roast is achieved remove from heat and let cool before removing the kernels from the cob.  (Julienne & then set aside the poblano before moving on).
  4. In an oven safe container mix: the roasted corn kernels, cilantro, lime juice, salt, crema, and queso fresca.
  5. Bake at 350F for 8 minutes.

ROASTED POBLANO + PISTACHIO CREMA

  1. Saute the garlic in the butter until golden brown.
  2. Add the minced shallots and cook for 1 minute.
  3. Add the mexican crema and bring to a light simmer.  Stir frequently.
  4. Add the heavy whipping cream and whole milk.  Continue to simmer.  
  5. Add the pistachios and 1/4 of the julienned roasted poblano.
  6. Let simmer for an additional 3-5 minutes.  Stir frequently.
  7. Blend and set aside.

SPINACH + SHITAKE MUSHROOM ENCHILADAS

  1. After dicing the mushrooms, leave them to soak in the olive oil with minced garlic for 10 minutes.  I found this to help diminish the mushroom smell...
  2. Transfer this to a skillet and saute until the mushrooms have reduced in size the garlic is golden brown.  
  3. Add the diced onion and cook until translucent.
  4. Add the spinach and cook until wilted.
  5. Ladle a little bit of this spinach & mushroom stuffing into a tortilla with some quesadilla cheese.  Wrap and set face down in a oven safe container.  Repeat as desired.
  6. Bake at 350F for 8-10 minutes or until cheese is melted.
  7. Garnish with roasted poblano & pistachio crema, esquite, and radish + red onion salad before serving.
MEATLESS MONDAYCharisma ShahMexican, GFComment