Stanford Inn Enchilada
This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.
- 1 Tbs. olive oil
- 1 small yellow onion, diced (1 cup)
- 1 ½ cloves garlic, minced (1 ½ tsp.)
- 1 Tbs. dried oregano, chopped
- 2 tsp. ground chipotle chile powder
- 1 ½ tsp. Sucanat natural cane sugar
- 1 tsp. ground black pepper
- 1 14.5-oz. can diced tomatoes
- 1 ½ lb. Roma tomatoes, diced (4 cups)
- 1 small red onion, diced (¾ cup)
- ½ cup chopped cilantro
- 2 Tbs. lime juice
- 1 ½ tsp. minced jalapeño chile
- ⅔ cup quinoa
- 12 oz. fresh spinach leaves, rinsed
- 8 6-inch corn tortillas
1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.
2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.
3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.
4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.
5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.
6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.
May/June 2010 p.70