Chef Josiah Citrin's Meatless Enchilada Dinner

Tomatillo Sauce Recipe

1. Place the tomatillos, cilantro, jalapeno, garlic, avocado, sugar and water in a blender.
2. Puree until smooth.
3. Heat a large pan over high heat.
4. Add the vegetable oil and let smoke, pour in the tomatillo sauce and mix well being careful as the sauce will splatter as it hits the oil.
5. Turn the heat down, season with salt and let cook for 5 minutes stirring continuously.
6. Transfer to a container and keep warm.
7. If it is too thick add a little water.
8. This can be prepared a day in advance.

For the Enchiladas:

1. Place the butter, sliced onions and garlic in a large sauté pan over medium heat.
2. Let the butter melt. Add onions and garlic and cook until soft and translucent about 5 to 7 minutes.
3. Add the mushrooms and turn up the heat to medium high.
4. Sauté until mushrooms are light golden, season lightly with salt.
5. Add the kale and mix well to wilt the kale.
6. Add the vegetable stock and drain chopped tomatoes.
7. Cook until all the liquid has evaporated.
8. Add the drained Black Beans and mix well.
9. Season to taste.

To Assemble:

1. Heat 4 tortillas at a time.
2. Leave the tortillas on a flat surface, spoon some of the mushroom filling into the center of each tortilla and roll.
3. Place the rolled tortillas in a baking casserole with the seam side down.
4. Repeat the process with the rest of the tortillas.
5. Ladle the Tomatillo sauce over the enchiladas completely covering them.
6. Crumble the ranchero cheese over the sauced enchiladas.
7. Place in the oven at 350 degrees, for 10-15 minutes.
8. Until the cheese has melted.

Grilled Corn, Avocado, Tomato and Radish Recipe:

1. Remove the husk keeping it as intact as possible and the silk.
2. Rub the corn with butter and season with espellette or cayenne pepper and wrap with the husks.
3. Place on the pre-heated grill and cook for l0 to 12 minutes rotating the corn often.
4. Remove the corn from the grill and take off the husk.
5. Let cool for a few minutes.
6. Slice off the kernels into a bowl, cut the tomatoes into quarters and add to the corn.
7. Add the avocado, sliced radish, sliced scallions, grate the lime zest over and add the juice of ½ a lime, the extra virgin olive oil.
8. Season the salad to taste with salt and espelette pepper.

Salad Recipe:
(Recipe courtesy Josiah Citrin)

1. Combine the mustard, garlic, water, Balsamic and Red Wine vinegar with a pinch of salt and fresh ground pepper in a jar with a tight fitting lid (a pasta sauce jar works well) and shake well.
2. Add the grapeseed oil and shake well.
3. Add the Extra Virgin Olive Oil and shake well again.
4. It is important to shake before each use.

"In Pursuit of Excellence" is available at melisse.com. Follow Josiah on Twitter @josiahcitrin.

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