Monday, August 24, 2009

Potato and Kale Enchiladas with Roasted Chile Sauce

Last Tuesday, I made Potato and Kale Enchiladas with Roasted Chile Sauce from the Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Taste:
4.5 (yum yum yum!)
Ease of Preparation: 3 (very putsy recipe)
Nutritional Value: 4 (kale woohoo!)
Maddie Friendliness: 2 (she ate one of the leftover corn tortillas)
Cost of Ingredients: 3
Overall: 3.3

This recipe turned out really well, but took forever to make. So many steps! I think if I did it again, I could make it faster, but a lot of it was just how the recipe was written. It wasn't really clear what should be cooking and when.

Potato and Kale Enchiladas with Roasted Chile Sauce Recipe

Enchilada Chile Sauce:
3 large green chiles (I used Anaheim)
2 tbsp olive oil
1 onion diced
2-3 tsp chile powder
1 1/2 tsp ground cumin
1 tsp marjoram
1 28 oz can diced tomatoes (I didn't have diced tomatoes so I just pulsed whole tomatoes in a food processor)
1 tsp sugar
1 1/2 tsp salt

Potato and Kale Filling:
1 pound waxy potatoes, peeled and diced (prepare these first)
1/2 pound kale, washed, stemmed, and chopped fincely
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp ground cumin
1/4 cup vegetable broth or water
3 tbsp lime juice (I used the juice of two small limes)
1/4 cup toasted pumpkin seeds (I used pine nuts because I had them around), chopped coarsely
1 1/2 tsp salt, or to taste
12-14 corn tortillas (I used 12)

  1. Preheat the oven to 425 degrees. Prepare a shallow casserole dish.
  2. Roast the chiles in the oven (cook at 425 for 20 mins).
  3. Boil a pot of water.
  4. Boil the potatoes for 20 mins.
  5. Prepare the rest of the vegetables.
  6. Saute the onions in oil for 4-7 minutes, until softened.
  7. Put the onions and the rest of the sauce ingredients in a food processor or blender.
  8. Remove the peppers from the oven. Reduce oven temp to 375.
  9. Peel the roasted peppers and add to the ingredients in the food processor or blender.
  10. Puree until smooth.
  11. Drain and set aside the potatoes.
  12. Cook the olive oil and garlic in a large saucepot/saucepan over emdium-low heat, stirring occasionally until the garlic is slightly browned.
  13. Add the kale, sprinkle with a little salt, and stir to coat with oil and garlic.
  14. Raise the heat to medium.
  15. Cover the kale and steam for 4-6 minutes.
  16. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt.
  17. Cook another 3-4 minutes, until the stock is absorbed.
Assemble the enchiladas:
  1. Fill a small pie plate with 3/4 cup sauce.
  2. Prepare the assembly line with the pie plate, the enchiladas. the potato/kale mix, the tortillas, and a heated griddle or greased pan.
  3. Ladle some enchilada sauce onto the bottom of the casserole pan.
  4. Take a corn tortilla and place it on the heated griddle for about 15 seconds per side until it's soft.
  5. Soak the tortilla in the enchilada sauce in the pie plate.
  6. Place the tortilla in the casserole pan.
  7. Add the potato/kale mixture and roll it up.
  8. Repeat steps 4-7 until all the tortillas have been used.
  9. Pour about a cup of sauce over the top. Reserve the leftovers to top the enchiladas when served.
  10. Cover the casserole dish with aluminum foil.
  11. Bake 25 minutes.
  12. Remove the foil and bake for 10-15 more minutes until the edges of the tortillas look a little browned.

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