1 large jicama, peeled, sliced 1/16-inch thick
Pastor Sauce (recipe follows)
1 ripe fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija
- Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry.
- To assemble: Lay a jicama slice on a work surface and brush with Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates; top with your choice of garnishes.
NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.
For Pastor Sauce (Yield: 1-2/3 cups)
8 oz guajillo chili paste
2 oz cider vinegar
1 ¾ oz chipotles in adobo
3 Tbsp grapefruit juice
1 tsp grapefruit zest
3 cilantro stems
¾ tsp ground oregano
½ bay leaf
½ clove garlic
¾ tsp ground black pepper
- Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days.
Recipe courtesy of National Mango Board