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from the kitchen of Sharmagne Leland-St. John
1 teaspoon coconut oil
½ yellow onion, finely diced
2 garlic cloves, minced
1 tablespoon sugar
4 tablespoons ground cumin
3 tablespoons dried oregano
1 can of Mexican beer
1 28 ounce can crushed tomatoes
1 cup vegetable broth
1 tablespoon balsamic vinegar
8 ripe avocados, diced
1 cup cilantro leaves, coarsely chopped
½ red onion, finely diced
1 jalapeño, seeded and diced
¾ teaspoon salt
Juice of 1 lime
20 corn tortillas
2 cups grated Monterey Jack cheese
Heat oil in a saucepan. Add the yellow onion.
Sauté 5 minutes. Add the garlic, sugar, cumin
and oregano. Saute 2 minutes. Add the beer,
tomatoes and broth. Simmer 20 minutes.
Add the vinegar. Heat oven to 400ºF.
Chop the avocados and toss with the cilantro.
Add the red onion, jalapeña, salt and lime juice.
Spread ½ cup sauce on the bottom of a casserole.
Dip the tortillas in the remaining sauce. Spoon
3 tablespoons of filling onto each tortilla. Roll
up and arrange, seam side down in the casserole.
Pour the remaining sauce over the enchiladas and
sprinkle the cheese on top. Cover and bake 25 minutes.
Remove cover and bake for an additional 5 minutes.
Let cool slightly and serve.
2001- 2013, Quill & Parchment
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