Tuesday, March 28, 2017

Curtis Stone's Potato And Zucchini Enchiladas With Habanero Salsa



This is one of my favorite recipes from my favorite cookbook. 
I hope you enjoy this recipe as much as I do.





INGREDIENTS

3 ripe tomatoes, cored
3 fresh Anaheim chilies
1/2 to 1 habanero chile, seeded
7 tablespoons olive oil
Kosher salt and freshly ground black pepper
10 fresh cilantro sprigs
3 garlic cloves, 1 whole and peeled, 2 finely chopped
2 russet potatoes
1 zucchini, cut into 1/2 inch dice
1/2 white onion, finely diced
8 corn tortillas
1 cup coarsely crumbles Cotija or feta cheese
1 large or 2 small scallions, trimmed and finely sliced
1/3 cup sour cream


DIRECTIONS

1. To make the salsa and filing, preheat broiler.
2. Line a baking sheer with foil and put the tomatoes and chiles on it. Rub 1 tablespoon of the oil over the tomatoes and chiles and sprinkle with salt and pepper. Broil, turning as needed, until the tomatoes and chiles are tender and their skins have charred, about 10 minutes for the habanero, 15 minutes for the Anaheim chiles, and 20 minutes for the tomatoes. When the Anaheim chilies are done, transfer them to a bowl, cover with plastic wrap, and set aside until cool enough to handle. When the habanero and tomatoes are done, transfer to a plate and let cool slightly. Peel, seed, and coarsely chip the Anaheim chilies; set aside.
3. Meanwhile, remove the leaves from the cilantro and place the stems in a blender. Coarsely chop the leaves and reserve in a medium bowl. Add the whole garlic clove, the broiled tomatoes, habanero, and any accumulated juices to the blender and blend until smooth. Season the salsa to taste with salt. Set aside.
4. Heat a large heavy nonstick skillet over medium heat. Add 2 tablespoons of the oil, then add potatoes and cook for about 5 minutes, or until they are beginning to soften. Add the zucchini, onion, and the chopped garlic and sauté for about 5 minutes, or until the potatoes are tender. Stir in the chopped Anaheim chiles and 1/4 cup of the salsa and season to taste with salt. Set aside.
5. To assemble the enchiladas, preheat the oven to 450 degrees. Line a small baking sheet with paper towels.
6. In a small skillet, heat the remaining 4 tablespoons olive oil over medium heat. Add 1 tortilla to the pan and coo for about 20 seconds per side, or until just pliable. Using tongs, transfer the tortilla to the paper towel lines baking sheet to absorb any excess oil. Repeat with the remaining tortillas, layering them between paper towels.
7. Spoon about 1/3 cup of the potatoes mixture over the bottom third of one tortilla, then roll up, and place seam side down in a 13x9 inch baking dish. Repeat with the remaining tortillas and filling.
8. Bake enchiladas, uncovered, for about 10 minutes, or just until head through. Reheat the remaining salsa.
9. Drizzle about 2/3 cup of the remaining salsa over the enchiladas, then sprinkle the cheese, scallions, and reserved cilantro leaves over the top. Serve with the sour cream and pass the remaining salsa at the table to spoon onto plates when serving.