Quote:
Originally Posted by GloryDayz
mYeah, we're gonna need a recipe... (like the boss said in Office Space) Please...
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Eh, just off my head:
Roast pumpkin, plenty of sage, salt and pepper. Puree pumpkin adding in chipotle peppers, chili pepper, salt, and pepper to taste.
Salsa verde:
Two onions, diced. Couple of tablespoons of garlic.
Two poblanos and two serranos, roasted, cleaned, diced.
Saute.
8-12 tomatillos. Roasted in oven until slightly browned. Dice.
Add into saute pan.
Add a bit of stock to thin.
Mexican oregano to taste.
Cook down for 20 minutes until flavors combine.
Add in 1/4 cup of chopped cilantro.
Juice of a lime.
Puree with immersion blender.
Assemble enchiladas as normal, using pumpkin instead of normal filling.
Mexican slaw:
Bag of tri colored slaw.
Chop a bag of green onions.
Chop a bunch of cilantro.
Combine with juice of a lime and tablespoon of olive oil.
Plenty of salt and pepper.
Top enchiladas with slaw.
Next time I make it, I'll probably do some roast pepitas in the sauce to continue the pumpkin theme.