Sweetpotato and Chorizo Enchilada
Created exclusively for NC SweetPotato Commission by Babalu Tapas & Tacos - Chapel Hill & Charlotte, NC
Recipe
Ingredients
- 2 tablespoons canola oil or vegetable oil
- 2 medium sweetpotatoes peeled and cut into ¼-inch dice
- 1 pound chorizo casings removed
- 1 fresh poblano pepper seeded and cut into ¼-inch dice
- 1 small red onion cut into ¼-inch dice
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped green onions
- Salt and black pepper to taste
- Eight to ten 6- or 7-inch flour tortillas
- 2 cups tomato chili sauce recipe follows
- Pickled red onions recipe follows (for garnish)
- Roasted poblano crema recipe follows (for garnish)
Babalu Tomato Chili Sauce
- 1 tablespoon garlic oil
- 2 to 3 fresh Fresno chilies seeded and cut into ¼-inch dice
- ½ of a red bell pepper seeded and cut into ¼-inch dice
- 2 cloved garlic chopped
- one 28-ounce can crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
Babalu Roasted Poblano Crema
- 2 poblano peppers roasted, peeled and stem and seeds removed
- 1 cup Mexican crema or sour cream
- ¼ cup packed cilantro leaves
- Juice of 1 lime that has been spilt in half and grilled cut side down
- 1 to 2 teaspoons salt or to taste
- 2 tablespoons of honey
Instructions
For the enchilada filling:
- Line a large dish with paper towels.
- Heat a large sauté pan on high heat, add oil to the pan
- Add sweetpotatoes and cooked until caramelized.
- Remove the pan from heat.
- Use a slotted spoon to remove the sweetpotatoes from the pan to the paper towel-lined dish.
- Set the potatoes aside.
- Return pan to stove. Set heat to medium-high heat.
- Add chorizo and cook for 3-4 minutes.
- Add, peppers, onions, shallots, garlic, and cook until the poblanos are “al dente” approximately 4-5 minutes.
- Remove the pan from heat.
- Place chorizo mixture in a large bowl along with sweetpotatoes, cilantro and green onions. Season with salt and pepper to taste.
- Cool mixture. Filling may be prepared the day before and refrigerated in a covered container.
Prepare the enchiladas:
- Pre-heat the oven to 375 degrees, grease a 3-quart baking dish.
- Spread 1 cup of the chili sauce on the bottom of baking dish.
- Lay one flour tortilla on a clean work surface.
- Spread ½ cup of the filling near the center.
- Roll the tortilla around the filling, making sure the filling is spread evenly across the length of the roll.
- Place the roll seam side down in the baking dish and continue with remaining tortillas.
- Evenly pour the remaining 1 cup of sauce over the enchiladas in the baking dish.
- Bake enchiladas uncovered in preheated oven for 20-25 minutes. Remove pan from oven.
- Drizzle the poblano crema over the enchiladas.
- Garnish with pickled onions, chopped cilantro and queso fresco.
- Makes 4 servings
Babalu Tomato Chili Sauce
- Place a medium-size stock pot over high heat.
- When pot is heated, add garlic oil, onions, Fresno chilies and red pepper, reduce heat to medium-high and saute the vegetables until they are slightly charred on the bottom.
- Stir and continue to cook for 3-4 minutes, reducing heat if necessary so that vegetables don’t burn.
- Add garlic to the pan and cook until fragrant, approximately 30-45 seconds.
- Add paprika, cumin, red pepper and coriander to the pan and cook for 1-2 minutes, stirring frequently.
- Reduce heat to medium and add tomatoes stirring to combine all ingredients.
- Reduce heat to low and simmer for 20 minutes.
- Remove sauce from the heat. Season to taste with salt and pepper.
- Cool sauce. Sauce may be made a few days before and refrigerated in a covered container.
- Makes approx 4 cups
Babalu Roasted Poblano Crema
- Combine all ingredients in a blender or food processor and blend until smooth.
- Makes about 1½ cups.
Notes
Nutrition Facts
Sweetpotato and Chorizo Enchilada
Serving Size
1
Amount per Serving
Calories
851
% Daily Value*
Fat
47
g
72
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
102
mg
34
%
Sodium
4376
mg
190
%
Potassium
1268
mg
36
%
Carbohydrates
75
g
25
%
Fiber
15
g
63
%
Sugar
35
g
39
%
Protein
28
g
56
%
Vitamin A
19057
IU
381
%
Vitamin C
151
mg
183
%
Calcium
192
mg
19
%
Iron
5
mg
28
%
Net Carbohydrates
60
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 851kcalCarbohydrates: 75gProtein: 28gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 4376mgPotassium: 1268mgFiber: 15gSugar: 35gVitamin A: 19057IUVitamin C: 151mgCalcium: 192mgIron: 5mgNet Carbohydrates: 60g