Ingredients for Salsa
- 4 Guajillo chiles
- 1 cloves of garlic
- 1 tbsp fish sauce
- 1 cup heavy cream
- 3 cups veggie stock
- 1 tbsp olive oil
Ingredients for the Root Vegetables
- 1/4 cup medium cube rutabaga
- 1/4 cup Medium cube celery root
- 1/4 cup medium cube sweet potato
- 1/4 cup medium cube parsnip
- 1/4 cup medium cube red onions
- 1/4 cup medium dice fennel
- 1 cloves garlic chopped
- 4 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
Ingredients for the Salad
- 2 cups frisée
- 1/2 cup thin slice fennel
- 1/2 avocado cut in slices
- 1/4 lime juice
- Sea salt
- Olive oil
Ingredients for the Garnish
- 3 tbsp of Cotija cheese
- Sour cream in a squeeze bottle
Directions for Salsa
1. Remove the tops and seeds of the chiles
2. In large pot add the chiles, oil and garlic
3. Sauté for 10 minutes to release the oils. Add the fish sauce; then add the stock.
4. Cook for 30 minutes at medium-high heat; then blend, strain and put back in the pot.
Cook until the sauce is thick. If more salt is needed add more fish sauce. Add the cream and cook for 15 minutes more.
Directions for the Root Vegetables
1. Toss all the ingredients in a bowl. Then on a cookie sheet or 9x13 baking dish, bake in the oven at 350°F until tender. This will be the stuffing for the enchiladas.
Tortillas 6-inch (Reserve 3 tortillas per person)
2. Fry the tortillas at a medium high heat until they have crisped slightly but are still flexible. They should NOT be crispy, just enough so they can be rolled and don’t fall apart.
Directions for the Salad
1. Toss all together and reserve for topping the enchiladas
Directions for the Garnish
1. Assemble the enchiladas
2. Roll the warm root vegetables inside of the tortillas and place into an oven safe dish until the baking dish is full. Heat the sauce and pour over the enchiladas covering completely. Bake at 450 degrees for 10 mins.
3. As soon as the enchiladas come out of the oven, top with the salad and add the sour cream in a zigzag motion. Sprinkle the Cotija cheese and serve.