Squash Blossom Enchilada
Recipe provided by Chef Cantina Feliz
Serves 4-6
2 ea Zuchinni, medium dice
2 ea Yellow Squash, medium dice
1 ea, Spanish Onion, small dice
2 cloves, Garlic, minced
1 ea, Poblano Pepper, roasted and small dice
2 ears, Corn, cut off the cob
1 bunch, Parsley, chopped
1 c, Chihuahua Cheese
1 c, Oaxaca Cheese
½ c, Goat Cheese
½ c, Sour Cream
8-12 ea, Squash Blossoms
3 tbs, Vegetable Oil
Salt, TT
8-12 Small Corn Tortillas
½ c, Olive Oil
For the enchilada:
Lightly saute onions and garlic in oil (do not brown) for about 3-4 minutes. Add corn and cook another 3 minutes. Add squash and cook and cook for another 5 minutes. Remove from heat and strain any excess liquid. Fold in poblano peppers and parsley. Season with salt. Cool in the fridge for 10 minutes. Fold in the sour cream and all the cheese.
Rolling enchiladas:
Heat olive oil over medium heat. Soften the corn tortilla by laying it in the pan until it blisters (about 15 seconds). Remove with tongs and drain on paper towel. Repeat with remaining tortillas, adding more oil if necessary.
Spread the filling evenly over the bottom half of the tortilla. Add 1 squash blossom. Fold the bottom edge of the tortilla up over the filling, then roll up the tortilla. Place seam side down, to keep it from unrolling, in the baking dish or on a platter.
Ranchera Amarillo Sauce
5 ea, Yellow Beefsteak Tomato
3 ea, Roasted Yellow Peppers
1 ea, Spanish Onion, large dice
2 ea, Cloves Garlic
3 ea, Gaujillo Chiles, toasted and remove seeds
2 TBS, Vegetable Oil
For the Sauce:
In a medium saucepot boil tomatoes, onions and garlic until tender. Add gaujillo chiles. Cook for another 5 minutes. Strain all the liquid and puree in blender with yellow peppers.
In medium saucepot heat up blended oil on medium high heat. Add puree liquid and stir with a whisk for 30 seconds. Season with salt.
To Finish:
1 bunch, Cilantro (pick the leaves)
½ c, Cotija Cheese, grated
Preheat oven to 350F. Place enchiladas in a baking dish. Pour desired amount of sauce over the enchiladas. Bake for 15 minutes. Garnish with chopped cilantro and cotija cheese.
