Ingredients with Measurements:
- 1 lb. potatoes, peeled and diced
- 1/2 cup jumiles (dried stink bugs), rinsed and drained
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 12 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, or until golden brown and tender. Add the jumiles, onion, garlic, cumin, oregano, salt, and black pepper. Cook for an additional 2-3 minutes, or until the onion is translucent.
3. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
4. Pour 1/2 cup of the enchilada sauce into the bottom of a baking dish.
5. Fill each tortilla with a spoonful of the potato and jumile mixture, roll it up, and place it seam-side down in the baking dish. Repeat until all the tortillas are filled.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are all covered.
7. Sprinkle the shredded cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
10. Garnish with fresh cilantro, if desired, and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 370
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 1150mg
Carbohydrates: 42g
Fiber: 7g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Instead of jumiles, you can use crickets or grasshoppers.
- You can use any type of cheese you prefer, such as cheddar, Monterey Jack, or queso fresco.
Variations:
- Add diced bell peppers or jalapeños to the potato mixture for extra flavor and spice.
- Use green enchilada sauce instead of red for a different flavor profile.
- Add cooked chicken or ground beef to the potato mixture for a heartier dish.
Tips and tricks:
- Make sure the tortillas are warmed before filling them to prevent them from breaking.
- Use a spoon to fill the tortillas with the potato mixture to prevent overfilling.
- If you don't have a large skillet, you can cook the potatoes and jumiles in batches.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of Mexican rice and refried beans.
Garnishes:
- Fresh cilantro
- Diced tomatoes
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tortillas break while rolling them, warm them up a little more or use two tortillas per enchilada.
Food safety advice:
- Make sure the potatoes are cooked all the way through before using them in the enchiladas.
- Store any leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
- Jumiles are a traditional ingredient in Mexican cuisine, particularly in the state of Oaxaca. They are often used in mole sauces and other dishes.
Flavor profiles:
- The jumiles add a unique earthy and slightly nutty flavor to the enchiladas, while the potatoes provide a creamy and slightly sweet contrast.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican