Sweet Potato and Chorizo Enchilada
Created exclusively for NC SweetPotato Commission by
Babalu Tapas & Tacos
Chapel Hill & Charlotte, NC
- 2 tablespoons canola oil or vegetable oil
- 2 medium sweet potatoes, 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
- Roasted poblano crema, recipe follows
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 sweet potatoes and cooked until caramelized.
- Remove the pan from heat.
- Use a slotted spoon to remove the sweet potatoes 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 sweet potatoes, 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
- 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
- Place a medium-size stock pot over high heat.
- When pot is heated, add 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
- 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
- Combine all ingredients in a blender or food processor and blend until smooth.
Makes about 1½ cups.