Avocado Enchiladas with Cilantro Lime Cream Sauce
Cilantro Lime Cream Sauce
Take 1/2 of a yellow or white onion and 3 fresh garlic cloves and rough chop them (don’t worry about how pretty your dice looks unless you’d just like to practice – which you should). In a small pot over medium-high heat melt 4 Tablespoons of butter (1/2 stick) and add in the onion and garlic. Stir constantly until the onion is translucent. Next add in 1 cup of silver (clear) tequila – use good booze because cheap shit tastes like shit. Continue cooking over medium-high heat until the liquid is reduced by 75%. You want to make sure all of the alcohol has been cooked off – best way to check is to stand back and hold a flame over the pot, if an explosion occurs, the alcohol isn’t cooked off yet; just let it burn as this will remove any remaining alcohol. Now add in 1/2 bunch of fresh cilantro whole – stems and all. Add 1 pint of heavy cream (milk should not be substituted because it won’t get thick enough). Cook over the heat stirring so as not to scorch the bottom of the pot and reduce by about 25% or more – this will make the sauce begin to thicken. After about 10-15 minutes or so, remove from the heat. Pass the sauce through a chinoise or sieve (use a strainer if you haven’t bought a chinoise yet – if you want to become proficient at sauce making buy one! In America sauce is KING). Add the juice of 1-2 limes – this is based on your taste preference. Season with Slavo Salt to your liking. I like to finish this sauce w/ a tablespoon of butter and a couple tablespoons of fresh cilantro chopped fine. Keep this sauce warm.
Avocado mix – aka Guacamole
I love guacamole and have been making it this way for a long long time (maybe one of the first things I ever learned to make – my mother still contests her’s is better which it is not but I love my mom; so if the subject ever comes up tell her’s is better) and it ROCKS!
Take 3 ripe avocados – ripe ones are squeezable, not mushy and not capable of breaking a car window. Cut the avo’s in half, carefully remove the seed and scoop the goodness out of the skin with a spoon into a bowl. Next take 2 heaping tablespoons of Pace Picante Chunky Salsa into the bowl (this is the secret). Squeeze the juice of 1/2 lime into the bowl. Now either with a potato masher or fork/spoon, mash up the avo’s and mix everything together. Now toss in 1-2 tablespoons of fresh cilantro chopped VERY FINE and mix together. Taste the mix, add in Slavo Salt (secret #2), mix and taste. Add lime juice and Slavo Salt until the Guac is to your liking. That’s it – I dare you to give me an easier or tastier Guacamole recipe!!! Rick Bayless – you got nothin’ on me here amigo.
Use white or yellow corn tortillas – flour tortillas don’t work well. Warm up a couple tortillas at a time so they are easier to roll and don’t break up. Lay a tortilla out in front of you and scoop 1/3 cup of guacamole and lay it down the center of the tortilla. Roll it up like a Fruit Rollup. Place in a baking dish folded side down. Continue doing this until the pan is full or guacamole is used up. Pour a light amount of the cream sauce over the rolled enchiladas and place in a 375° oven until the sauce begins to bubble a bit (maybe 10-15 minutes max). Remove from oven. With a spatula remove the individual rolls onto a plate. Next pour some more of the sauce over them and enjoy!
These go great with refried beans and Spanish rice. No recipes needed, go to the store and get a can of beans with a box of rice and call it good.
I recommend either an ice cold Pacifico or margarita with this dish.