Ingredients with Measurements:
- 1 cup of loroco, chopped
- 2 cups of shredded cheese (cheddar or Mexican blend)
- 12 corn tortillas
- 1 can of enchilada sauce (10 oz)
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inch)
- Skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the vegetable oil over medium-high heat.
3. Add the chopped loroco and sauté for 2-3 minutes until tender. Season with salt and pepper to taste.
4. In a separate bowl, mix the shredded cheese with half of the sautéed loroco.
5. Warm the corn tortillas in the microwave for 30 seconds or until soft.
6. Pour the enchilada sauce into a shallow dish.
7. Dip each tortilla into the enchilada sauce, making sure it is coated on both sides.
8. Place a spoonful of the cheese and loroco mixture onto the center of each tortilla.
9. Roll up the tortilla tightly and place it seam-side down in the baking dish.
10. Repeat with the remaining tortillas and filling.
11. Pour the remaining enchilada sauce over the rolled tortillas.
12. Sprinkle the remaining sautéed loroco on top of the enchiladas.
13. Cover the baking dish with foil and bake for 20-25 minutes.
14. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 670mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Loroco can be substituted with spinach or kale.
- Cheddar or Mexican blend cheese can be substituted with any type of shredded cheese.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add cooked chicken or ground beef to the filling for a meatier option.
- Top the enchiladas with diced tomatoes, avocado, and cilantro for a fresh twist.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- Use tongs to dip the tortillas into the enchilada sauce to avoid burning your fingers.
- If the enchiladas are too spicy, add a dollop of sour cream on top before serving.
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 in a microwave-safe dish and microwave for 1-2 minutes or until heated through. Alternatively, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Top the enchiladas with sliced jalapeños, chopped cilantro, and a dollop of sour cream.
Pairings:
Pair the enchiladas with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Serve the enchiladas with a side of Mexican rice and refried beans.
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the enchiladas are too wet, use less enchilada sauce when dipping the tortillas.
Food safety advice:
Make sure to cook the loroco and cheese filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Loroco is a Central American flower bud that is commonly used in Salvadoran cuisine. It has a unique flavor that is similar to asparagus or artichoke.
Flavor profiles:
The loroco and cheese enchiladas have a savory and slightly sweet flavor with a hint of bitterness from the loroco.
Serving suggestions:
Serve the enchiladas hot with a side of rice and beans for a complete meal.
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Region: Mexican