Enchiladas de Camote (Sweet Potato)
Yields 12 enchiladas / Serves 4–6
For the filling:
* 2 cups (460 grams, about 3 medium) sweet potatoes, roasted and mashed
* Kosher salt to taste
For the sauce:
* 1 recipe Chipotle Sauce (see page 191)
For the assembly:
* 12 tortillas (the book does not specify what type. I used corn)
* Vegetable oil as needed for frying
For the garnish:
* Crema Mexicana
* Queso fresco
* 1 medium sweet potato, peeled and shredded for fried sweet potato strings or
very thinly sliced lengthwise into chips (recipe follows)
Start with the filling:
* Cut the tip off the narrow end of each sweet potato to keep it from bursting. Place
on a foil-lined baking sheet in a 400°F (200°C) oven for about 1 hour, or until
fork-tender. Cool for a few minutes.
* Once the sweet potatoes are cool enough to handle, peel and pass through a food
mill or ricer to achieve a smooth consistency. Add salt to taste.
Prepare the sauce:
* While the potatoes are baking, prepare the chipotle sauce.
- 2 1/2 pounds Roma tomatoes
- 2 tablespoons vegetable oil
- 2 small yellow onions, peeled and roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 large chipotles en adobo sauce, stemmed
- 1 1/2 teaspoons kosher salt
- for the filling:+
- 2 cups (460 grams, about 3 medium) sweet potatoes, roasted and mashed
- Kosher salt to taste
*Preheat the broiler. Place the tomatoes in a single layer on a baking sheet. Place under broiler until very soft and blackened in spots, turning as a side is done, 15 minutes or so total. Remove from oven. In the meantime, eat the oil in a small skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes. Add garlic and chipotles to skillet and cook for another 1-2 minutes, stirring almost constantly. Remove from heat.
*Transfer the tomatoes and any accumulated juices to the jar of a blender, then scrape in the onion mixture and add the salt. Puree until smooth. Strain through a medium-mesh strainer.
*If proceeding immediately, pour the sauce into a saucepan over medium-low heat, cover, and keep warm (reheat in the same manner if made in advance). Store cooled sauce in an airtight container with a lid in the fridge for up to 5 days. If the sauce was prepared ahead of time, place it in a saucepan set over medium low heat, cover, and keep warm.
Assemble the enchiladas:
* Preheat the oven to 140°F (60°C).
* In a deep skillet or Dutch oven, pour oil to a depth of 2 1⁄2 inches (6.33 cm) and
place over medium-high heat. Bring to medium frying temperature (about
* To soften the tortillas, wrap them in a clean kitchen towel, place in a plastic
storage bag (do not seal), and microwave on high for 45–60 seconds.
* Place 2 tablespoons sweet potato purée on the lower third of a tortilla, roll, and
skewer with a toothpick. Repeat with the remaining tortillas.
* Deep fry the enchiladas a few at a time (do not crowd) until crispy. Drain on
paper towels and place on an ovenproof platter in the oven to keep warm.
Continue frying the remaining enchiladas (allow the oil to reheat to frying
temperature between batches).
* When ready to serve, remove the toothpicks, place 2–3 enchiladas per serving
on warm individual plates, top with the chipotle sauce, and garnish with crema
Mexicana, queso fresco, and (optional) fried sweet potato strings or slices.
Sweet Potato Chips
How to make sweet potato strings or chips:
* Using a mandolin slicer, slice a peeled, raw sweet potato into very thin, long
slices or shred into strings. Just before serving, place in a deep fryer at 350°F
(177°C) until golden, drain on paper towels, and use as a garnish.