SWEET POTATO ENCHILADAS
Makes: 4-6 servings
6 skinless boneless free-range chicken breasts, about 1½ lbs
4 cups water
2 tsp salt
3 bay leaves
4 sprigs epazote or Mexican oregano
Sweet Potato Tortillas
2 cups Maseca flour, plus a little extra for kneading as required
1 tsp salt
2 cups roasted peeled sweet potatoes, mashed
2 tbsp water (if needed) to make the dough come together
4 medium tomatillos, cored and diced
2 medium tomatoes, cored and diced
6 garlic cloves, peeled
2 oz olive oil
2 oz Guajillo Chile
1 oz Chile pasilla
1 tsp cumin
1 tsp peppercorns
1 tsp caraway seeds
1 quart of chicken broth
Salt and pepper, to taste
2 cups grated Monterey Jack cheddar
- Poach the chicken. Place chicken, water, salt, bay leaves and epazote in a medium pot on medium heat. Bring to the boil, then cover with a lid reduce to a simmer.
- Cook until tender and cooked through (10-12 minutes). Make sure you check that the chicken is cooked all the way through before removing it from the liquid and setting aside.
- Once it is cool to touch, use a fork to shred the chicken.
- Make the tortillas. Mix flour and salt together in a mixing bowl.
- Add mashed sweet potatoes and mix in with your hands.
- Knead until the dough comes together, adding a little water if needed to make a slightly sticky dough (you may not need any water depending on the wetness of the sweet potato).
- Knead dough for a few minutes until smooth. If needed, dust bench and dough with a little flour, however the dough should be just slightly tacky to the touch. Prepared dough can be stored in a sealed plastic bag in the fridge for up to 24 hours before rolling out.
- Divide the dough into 16 equal pieces and form each piece into a ball.
- Preheat a large clean skillet over medium-high heat.
- Press out each tortilla in a tortilla press lined with plastic wrap or roll between baking parchment into a thin, round tortilla (about 5 inches diameter).
- Place into the hot skillet and cook for a minute. Flip, and continue cooking until golden on the other side and starting to puff.
- Place the cooked tortilla on a plate covered with a tea towel to keep warm and continue cooking the remaining dough, stacking the cooked tortillas to keep them soft.
- Preheat oven to 400ºF.
- Make the salsa. Remove stems and seeds from chiles and place in a pot with chicken broth. Bring to a simmer. Turn off heat and leave for 15 minutes or until chiles have softened and rehydrated.
- Place tomatoes, tomatillos and garlic on a shallow roasting tray, drizzle with half the olive oil, spread out to a single layer and roast until vegetables are starting to caramelize, 15-20 minutes.
- Place rehydrated chiles and broth in a blender with roasted vegetables and whizz until smooth.
- Add remaining oil to a pot and heat on medium-high heat. Add spices and toast until aromatic (1 minute).
- Add tomato puree mixture. Bring to the boil, then reduce heat and simmer for 30 minutes until salsa is slightly thickened, stirring frequently in the last 5-10 minutes so it doesn’t catch. To tell if the salsa is ready, take a spoon, dip it in the sauce and turn it over with the back of the spoon facing you. Run a finger through the salsa on the spoon. If you end up with a clean line down the middle, your salsa is ready.
- Season to taste.
- To assemble, spoon 1 cup of salsa in the base of a 12” x 9” shallow casserole or baking dish.
- Place a small mound of chicken and some grated cheese down the middle of each cooked tortilla.
- Roll each one up and arrange seam side side down in a single layer in the sauce. Pour the rest of the sauce evenly over the top.
- Sprinkle with the remaining cheese. Bake until bubbling and golden, 20 minutes.
- To serve, top with avocado aioli and fresh cilantro/parsley.