Ingredients with Measurements:
- 2 cups of jocotes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1/2 cup of chicken or vegetable broth
- 12 corn tortillas
- 2 cups of shredded cheese
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, blend the jocotes until smooth.
3. In a large skillet, sauté the onion and garlic until translucent.
4. Add the jocote puree, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
5. Pour in the broth and let the mixture simmer for 10 minutes.
6. Warm the tortillas in the microwave or on a skillet.
7. Fill each tortilla with a spoonful of the jocote mixture and a sprinkle of shredded cheese. Roll up the tortilla and place it seam-side down in a baking dish.
8. Repeat with the remaining tortillas.
9. Pour any remaining jocote mixture over the enchiladas.
10. Sprinkle the remaining shredded cheese over the enchiladas.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped cilantro and a dollop of sour cream.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Jocotes can be substituted with any other fruit puree, such as mango or pineapple.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add cooked chicken or beef to the filling for a meatier version.
- Top the enchiladas with salsa or guacamole for added flavor.
Tips and tricks:
- If the jocote mixture is too thick, add more broth or water to thin it out.
- To prevent the tortillas from cracking, warm them up before rolling.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the enchiladas in the microwave or oven until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of lettuce or with a side of rice and beans.
Garnishes:
- Chopped cilantro and sour cream.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Rice and beans, salad, or grilled vegetables.
Troubleshooting advice:
- If the jocote mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the enchiladas until the cheese is melted and bubbly to ensure they are fully cooked.
Food history:
- Jocotes are a type of fruit native to Central America and Mexico.
Flavor profiles:
- Sweet and tangy with a hint of spice.
Serving suggestions:
- Serve hot and enjoy!
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Region: Mexican