 | |
Home >> Articles >> Recipes
Guacamole Enchiladas w/ Guajillo Tomatillo Sauce
Yield
Makes 12 enchiladas
Ingredients
1 pound tomatillos (10 to 12), husked and rinsed — about 454 g
3 ounces guajillo chiles (12), wiped clean, stemmed, slit open, seeded, and deveined — about 85 g
4 cups water, or more if necessary — about 946 g
2 large garlic cloves, peeled — about 12 g
1/4 teaspoon aniseed — about 0.5 g
1/4 teaspoon dried oregano, preferably Mexican — about 0.25 g
1 teaspoon fine salt or 2 teaspoons kosher salt — about 6 g fine salt or about 6 g kosher salt
2 tablespoons mild olive oil — about 27 g
1 1/4 pounds beef sirloin or chuck, excess fat removed and meat finely chopped — about 567 g
or 1 pound ground beef — about 454 g
12 corn tortillas — about 300 to 360 g total, depending on size
1 recipe Classic Guacamole, made at the last minute and with the avocado especially chunky — use about 2 tablespoons per tortilla, about 360 g total filling
1/4 cup vegetable oil — about 55 g
Instructions
Put the tomatillos and chiles in a 3- to 4-quart heavy saucepan or pot. Add the 4 cups water, or more if needed to cover the tomatillos, and bring to a simmer over medium-high heat.
Lower the heat and simmer gently, turning the tomatillos and chiles occasionally, until the tomatillos have turned a khaki-green color and are tender but still intact, about 15 minutes.
If necessary, let the tomatillos stand in the pan off the heat for up to 15 minutes longer, or until fully cooked through.
Gently drain the tomatillos and chiles in a sieve set over a large bowl, reserving the cooking liquid and being careful to keep the tomatillos intact.
Transfer the tomatillos and chiles to a blender. Add the garlic, aniseed, oregano, and salt, then blend until smooth, adding a little reserved cooking liquid if necessary to help the mixture blend.
When blending hot ingredients, cover the lid with a kitchen towel and hold it firmly in place. Work in batches if needed.
Strain the sauce through a medium-mesh sieve into a bowl.
Wipe the saucepan clean. Heat the olive oil in the saucepan over medium-high heat until shimmering.
Carefully pour the sauce into the oil; it may splatter. Simmer, stirring often, until slightly thickened, 5 to 7 minutes. To reduce splatter, use a splatter screen or partially cover the pot.
Add the rest of the reserved cooking liquid and bring the sauce back to a boil.
Add the beef, stirring to break up the meat. A sturdy whisk works well for this. Simmer vigorously, stirring occasionally, until the sauce is just thick enough to coat the meat, like a thin Bolognese or Sloppy Joe mixture, about 15 minutes.
Season to taste with additional salt, and keep the sauce warm.
Soften the tortillas in oil, then fill each one with 2 tablespoons of chunky guacamole and roll them up.
Place 3 rolled enchiladas on each of 4 plates and spoon the meat sauce generously over them.
Serve immediately with rice, beans, or any other side dish you like.
|
|
| |
