The book has 125 recipes and pictures which are VERY drool worthy (of course they have to be, it's a cookbook Duh!!) I picked this recipe first for the simple reason, I had almost all the ingredients at hand.
M and I both like Mexican cuisine and for me, when I first came here, this was something that shared a likeness to Indian cuisine.. Tortilla= Roti. They too make Rice, Salsa = Tomato Koshimbir (Tomato Kachumber)!! I had heard of Mexican Cuisine tasted it once in Delhi ( some place where one gets Mex food served by waiters in cowboy outfits and Punabi accents) only to dismiss it all as a sorry affair. Now things were different when I had crossed borders and with a very limited choice in food I could eat outside, this soon became my option.
Then I read in another blog (which is now private) that lard was freely used in these preparations and I recoiled in horror and stayed miles off from it that day on. The only place I agreed to go into was Baja Fresh only because it clearly mentions No Lard. But somehow things changed.. I did not enjoy eating out that much. I missed the Enchiladas, Quesadillas, Tacos but nothing would persuade me to try it again. My only option was to make all these at home.
A wonderful recipe and a good choice to make if one has guests coming over for an informal dinner, this taste is sure to make them enjoy every morsel.
For the Sauce ( serves 8-10)
3 tbsp. Canola Oil
1 Red Onion Chopped
4 Lare red Peppers Cored and chopped
2 Med. Tomatoes chopped
4 Garlic cloves
1 Jalapeno ( I used 3 Thai Green Chillies as I had those)
1 tsp. Kosher salt
1/2 tsp Gropund Peppercorns
1/4 cup Heavy Cream
1/4 pound Mozzarella or Queso Fresco cut into cubes
2 tbs Canola /Extra Virgin Olive Oil
1 Jalapeno finely chopped
1 tsp Cumin seeds
1 tsp. Coriander powder
1/2 tsp ground Peppercorns
10 Med. Carrots, peeled and grated
1 head Cabbage, shredded
1/2 cup chopped Cilantro
1/2 tsp Cayenne pepper
2 tsp Sugar
1 tsp Toasted cumin
1 tbs. Salt
Juice of 1 1/2 Lime
In a large wok or kadhai, heat Oil with Jalapeno, Cumin Seeds and ground Peppercorns on medium heat cooking until the cumin is fragrant and brown.
Add Coriander pwd. and cook for 15 secs. Add the cabbage and Carrots. Cook, stirring ocassionally until the cabbage has wilted yet is still al dente- about 4 mins.
Stir in Cilantro, Cayenne pepper, Sugar, Toasted Cumin and Salt.
Cook fo r 30 secs and then remove from heat. Stir in Lime juice.
For the Veggie Enchiladas with Roasted Pepper Sauce:
1 tbsp. Unsalted Butter at room temp.
Roasted Red Pepper Dip ( recipe as above)
8 Whole Wheat Tortillas (6 inch)
1/2 the Carrot - cabbage filling recipe as above
1 cup shredded cheese ( I used readymade Mexican blend from the store)
Sour cream to top (optional)
Preheat the oven to 450 deg. F.
Grease a 11x 9 inch baking dish with butter.
Add 1/2 cup Roasted Red Pepper Dip , spread it evenly and set aside.
Heat a griddle / Tawa. On med- high heat toast the Tortilla until it is pliable and toasty.
Roll a heaping of 1/4 cup of the carrot-cabbage salad in each Totilla and place seam side down in the baking dish.
Cove with the remaining dip and top with an even layer of cheese.
Bake until the cheese is melted and a golden brown.
Garnish with finely chopped cilantro & sour cream , if using.
And before I sign off, Rajee has honoured me by giving my humble blog this award!! Thank You ever so much Rajee! You made my day !
In turn ,I would like to pass on this award to :
Bee and Jai