Enchiladas de Plátanos (Plantains)Enchiladas de Plátanos (Plantains)

Yields 12 enchiladas / Serves 6

In this recipe, the sweetness of plantains contrasts with the bright acidity of tomatillo and the spicy smokiness of chipotle, making these enchiladas an excellent accompaniment for grilled fish.

INGREDIENTS

For the sauce:

  2 ancho chiles (30 grams), destemmed, deseeded, deveined, and dry roasted (see page 58)

  2 pounds (907 grams) tomatillos, husks removed, cored

  2 chipotles en adobo, stems removed

  4 cloves garlic, dry roasted and peeled (see page 59)

  2 tablespoons (30 ml) vegetable oil

  Kosher salt to taste

For the topping:

  3 large, fully ripened (black) plantains, peeled and sliced into ½-inch (12 mm) diagonal pieces (36 slices total)

  ¼ cup (59 ml) vegetable oil for sautéing

  Kosher salt to taste

  ½ cup (60 grams) queso fresco or queso ranchero, crumbled

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  Cilantro leaves (optional)

  ½ cup (118 ml) crema Mexicana

DIRECTIONS

Start with the sauce:

  Soak the prepared ancho chiles in hot water until tender, about 15 minutes. Drain and discard the soaking water.

  Place the tomatillos in a large pot of simmering salted water and cook until they change color, about 5 minutes.

  Remove the tomatillos from pot and place in a blender along with the ancho chiles, chipotles en adobo, and garlic and process until nearly smooth, being careful to maintain a little texture. Season with salt to taste.

  Heat 2 tablespoons (30 ml) oil in a saucepan and add the sauce.

  Cook, stirring occasionally, until the foam subsides and the sauce slightly darkens, about 10 minutes. Taste and adjust the seasoning. Cover, set aside, and keep warm.

Prepare the topping:

  Preheat the oven to 140°F (60°C).

  Cut plantains into ½-inch diagonal slices (about 36 slices will be needed).

  Heat ¼ cup (59 ml) oil in a large skillet over medium heat and fry about half the plantain slices (without overcrowding) until they are tender and golden brown on both sides, 6–8 minutes.

  Place on a cookie sheet lined with paper towels, lightly salt, and keep warm in a preheated oven while frying the remaining plantain slices.

Assemble the enchiladas:

  Add additional oil to the skillet to a depth of ½ inch (12 mm). Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Dip a softened tortilla in the sauce, making sure it is totally covered, fold in half, and place, slightly overlapping, on a warm individual plate, 2 per serving.

  Repeat with the remaining tortillas.

  When the enchiladas have been plated, top with queso fresco and fried plantain slices, about 6 per serving.

  Garnish with (optional) cilantro leaves and serve with crema Mexicana on the side.