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Idaho Potato Enchiladas with Cilantro Crema

Idaho Potato Enchiladas with Cilantro Crema

From: Chef Scott Neuman, Oba!, Portland, OR. Yield: 4 servings (8 enchiladas.)


1½ lb. Idaho russet potatoes, diced, peeled and blanched

2 oz. red bell peppers, roasted, peeled and seeded

2 oz. yellow bell peppers, roasted, peeled and seeded

2 oz. poblano chilies, roasted, peeled and seeded

1½ oz. baby spinach, rough-chopped

½ oz. epazote, chopped

1 Tbsp. puree of chipotle chilies in adobo sauce

6 oz. white onions, grilled and diced

¼ cup cilantro, chopped

4 oz. leeks, sautéed and chopped

8 oz. tomatoes, blackened and chopped

to taste, Green Tabasco® brand pepper sauce

to taste, kosher salt and black pepper

Cilantro Crema:

¼ cup olive oil

20 oz. white onions, sliced

4 tsp. minced garlic

1 cup white wine

¾ cup flour

1 qt. vegetable stock

1 qt. whipping cream

1 pinch nutmeg

2 cups white cheddar, grated

For enchiladas: Process each of the vegetable ingredients separately, then toss together. Season to taste with Tabasco, salt and pepper. Store refrigerated until needed.

For cilantro crema: Sweat onions and garlic until tender in olive oil, making sure not to color sides of the pan. Deglaze with white wine; reduce until almost dry. Stir in flour at little at a time, allowing flour to be absorbed without clumping. Slowly stir in vegetable stock, evenly dissolving the mixture. Add cream and bring to a simmer, stirring occasionally.

Let simmer slowly for 45 minutes to 1 hour, until reduced by 25 percent. Strain sauce. Add white cheddar and stir until cheese is melted in sauce.

To assemble: Soften one or two white corn tortillas in hot oil, depending on how many you plan to serve. Place a #24 scoop (2 oz. wt.) of filling mixture in middle of each tortilla and spread out to the ends. Roll up the filling to form enchiladas. (Only roll as many as needed per shift, as quality is affected by holding them overnight.) Place enchiladas on sizzle platter in steamer for about 5 minutes, or until heated thoroughly. Place sizzle platter in salamander or oven to dry tortillas for 1-2 minutes. Top each enchilada with a light coating of crema. Garnish sauce with any, or a combination, of the following: chopped cilantro, toasted ground ancho chilies or niora chili flakes, a drizzle of chili puree (such as guajillo chili puree), toasted pine nuts or pico de gallo.

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