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Kabocha Squash Enchiladas with Salsa Verde

2012-11-06
  • Yield : 8 enchiladas
  • Servings : 2-4
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:30 h

Who doesn’t love enchiladas? These are made with the very delicious kabocha squash (most often seen in Japanese tempura). The salsa verde, made with poblano chiles and tomatillos, comes together easily, and is a great option anytime you need a green chile sauce. (I usually serve these with whole pinto beans.)

Ingredients

  • 2 poblano chiles, halved
  • 1/2 small yellow onion
  • 1 clove garlic, peeled
  • 1/4 pound tomatillos (around 2-3), husked, rinsed, and dried
  • 1 small jalapeno chile
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon neutral (vegetable, canola, grapeseed) oil
  • kosher salt and black pepper, to taste
  • 1/2 kabocha sqaush, peeled, seeds removed, and cut into bite-sized pieces
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons neutral (vegetable, canola, grapeseed) oil
  • kosher salt and black pepper, to taste
  • 8 corn tortillas, 6" in diameter
  • 1/4 red onion, finely chopped
  • a handful cilantro, chopped
  • finely chopped red onion, cliantro, and radish; hot sauce; and lime wedges

Method

Step 1

FOR THE SALSA VERDE: preheat the broiler. Put the poblanos, onion, garlic, tomatillos, and jalapeno on a baking sheet. Sprinkle with the cumin, coriander, salt, and pepper. Drizzle the oil over the top. Put the sheet in the oven, 3-4 inches from the heat, and broil until peppers are blackened and soft, around 8-10 minutes. (If anything starts to burn or, in the case of the tomatillos, burst, remove them from the oven as necessary.) Alternately, you can blacken everything over a fire or the flame on a gas stove, but that takes kind of a long time, given that you have to do everything one at a time. Still, if you're so inclined, or if you have a fire going in your grill, go for it. Set the sheet aside to cool, and turn the oven to 400 degrees. When the salsa verde ingredients are cool (around 10 minutes), peel the poblano and jalapeno peppers, discard the seeds from the poblanos, and put everything into a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Set aside.

Step 2

FOR THE SQUASH: While the salsa verde ingredients are cooling, put the squash in medium bowl, and toss with the 1/2 teaspoon cumin, coriander, oil, salt and pepper. Place on a small baking sheet, and roast in the oven until caramelized and cooked through, around 30 minutes. Remove from the oven and set aside.

Step 3

TO ASSEMBLE THE ENCHILADAS: Smear a few tablespoons of salsa verde over the bottom of an 8" x 8" baking dish. Put 1/8 of the squash onto a tortilla, and top with a teaspoon of salsa verde, some of the chopped red onion, and some of the chopped cilantro. (If you're using good-quality tortillas, you won't have to heat them, but cheaper tortillas can benefit from a quick frying in hot oil to make them more pliable and less likely to break when rolled.) Roll the tortilla up, and put it in the baking dish, seam-side down. Repeat with the remaining tortillas. Pour the rest of the salsa verde over the top, and smooth it out with the back of a spoon. Bake for 20 minutes, remove from the oven, and let rest for 5-10 minutes to cool. Serve with additional onion, cilantro, radish, lime wedges, and hot sauce on the side.

 

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