Name: Chorizo and Sweet Potato Enchiladas with Salsa Verde, Guacamole and Chipotle Crema
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 1 pound large tomatillos (4 to 5), husks removed, rinsed well; 3 cloves garlic; 1 small yellow onion, skin and root intact, quartered; 1 poblano chile, stemmed and seeded; 1 jalapeño, stemmed and seeded; Kosher salt; 2/3 cup fresh cilantro leaves; 1 teaspoon agave, plus more if needed; Juice of 2 limes; 1 large sweet potato, peeled and diced; 2 tablespoons olive oil; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 1 pound ground chorizo; 8 ounces Oaxaca cheese or mozzarella, grated; 1 cup vegetable oil; 12 corn tortillas; Cotija cheese, for garnish; Fresh radishes, cut into thin matchsticks, for garnish; Fresh cilantro, for garnish; 2 avocados, pitted; 1 lime, juiced; Kosher salt; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon ground cumin; 1/2 jalapeño, minced; 1 cup Mexican crema; 1 tablespoon chipotle in adobo sauce; 1 teaspoon agave

For the salsa verde: Add the tomatillos, garlic, onion, poblano and jalapeño to a saucepot. Fill with water until covered and season generously with salt. Bring to a boil, then reduce to a simmer for about 20 minutes.

Scoop the solids out with a slotted spoon and transfer to a blender. Add the cilantro, agave, lime juice and salt to taste. Blend until smooth, 20 to 30 seconds. Adjust the seasoning with salt and agave.

For the chorizo and sweet potato enchiladas: Preheat the oven to 425 degrees F.

Toss the potatoes with the olive oil and cumin; season with salt and pepper. Place on a parchment-lined sheet pan and roast until fork-tender, about 20 minutes. Let cool completely. Keep the oven on.

Meanwhile, sauté the ground chorizo in a nonstick pan over medium-high heat until caramelized and cooked through, about 10 minutes. Drain until the fat is removed. Let cool.

In a bowl, combine the cooled chorizo, potatoes and half of the Oaxaca cheese. Season to taste with salt.

Heat the vegetable oil in a small skillet to about 325 degrees F. Using tongs, place a tortilla into the oil and lightly fry on each side for about 5 seconds, then place onto a paper towel-lined sheet pan. Repeat with the remaining tortillas.

Spoon about 1 cup of the salsa verde into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of filling into each tortilla and top with a little more of the Oaxaca cheese. Roll up tightly and place seam-side down directly onto the salsa on the bottom of the dish. Repeat until the dish is filled. Top with more of the salsa verde. Sprinkle the top with the remaining Oaxaca cheese. Bake until the cheese is melted, 10 to 12 minutes.

For the guacamole: Scoop one of the avocados into a large bowl, add the lime juice and mash with salt. Stir in the cilantro. Dice the remaining avocado and add to the bowl. Add the cumin and jalapeño and stir to combine. Taste and season with more salt if needed.

For the chipotle crema: Mix together the Mexican crema, chipotle in adobo sauce and agave in a bowl.

Drizzle the enchiladas with the chipotle crema and garnish with Cotija cheese, radishes and cilantro. Serve alongside the guacamole.

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Chorizo and Sweet Potato Enchiladas with Salsa Verde, Guacamole and Chipotle Crema

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