Mango Jicama Enchiladas
The anti-carb and gluten-free crowd will especially appreciate these slimmed-down “enchiladas”—ultra-thin slices of jicama stand in for tortillas to enclose juicy, sweet mangos. Chef Mortenson’s zesty pastor sauce adds the essential punch. It’s made with two types of chilies balanced with tangy grapefruit and bright herbs.
1 large jicama, peeled and sliced 1/16-in. thick
1 ripe fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija Cheese
8 oz. guajillo chili paste
2 oz. cider vinegar
1 3/4 oz. chipotles in adobo
3 tbsp. grapefruit juice
1 tsp. grated grapefruit zest
3 cilantro stems
3/4 tsp. ground oregano
1/2 bay leaf
1/2 clove garlic
3/4 tsp. ground black pepper
- Prepare Pastor Sauce; reserve.
- Blanch jicama slices in boiling water until very flexible, about 10 sec. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry.
- To assemble, Lay a jicama slice on work surface and brush with Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Top with choice of garnishes.
Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days.
Yield: 1 2/3 cups