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Sweetpotato and Chorizo Enchilada

Created exclusively for NC SweetPotato Commission by Babalu Tapas & Tacos - Chapel Hill & Charlotte, NC
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Ingredients

  • 2 tablespoons canola oil or vegetable oil
  • 2 medium sweetpotatoes, peeled and cut into ¼-inch dice
  • 1 pound chorizo, casings removed
  • 1 fresh poblano pepper, seeded and cut into ¼-inch dice
  • 1 small red onion, cut into ¼-inch dice
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped green onions
  • Salt and black pepper to taste
  • Eight to ten 6- or 7-inch flour tortillas
  • 2 cups tomato chili sauce, recipe follows
  • Pickled red onions, recipe follows (for garnish)
  • Roasted poblano crema, recipe follows (for garnish)

Babalu Tomato Chili Sauce

  • 1 tablespoon garlic oil
  • 2 to 3 fresh Fresno chilies, seeded and cut into ¼-inch dice
  • ½ of a red bell pepper, seeded and cut into ¼-inch dice
  • 2 cloved garlic, chopped
  • one 28-ounce can crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt

Babalu Roasted Poblano Crema

  • 2 poblano peppers, roasted, peeled and stem and seeds removed
  • 1 cup Mexican crema, or sour cream
  • ¼ cup packed cilantro leaves
  • Juice of 1 lime that has been spilt in half and grilled cut side down
  • 1 to 2 teaspoons salt, or to taste
  • 2 tablespoons of honey

Instructions

For the enchilada filling:

  • Line a large dish with paper towels.
  • Heat a large sauté pan on high heat, add oil to the pan
  • Add sweetpotatoes and cooked until caramelized.
  • Remove the pan from heat.
  • Use a slotted spoon to remove the sweetpotatoes from the pan to the paper towel-lined dish.
  • Set the potatoes aside.
  • Return pan to stove. Set heat to medium-high heat.
  • Add chorizo and cook for 3-4 minutes.
  • Add, peppers, onions, shallots, garlic, and cook until the poblanos are “al dente” approximately 4-5 minutes.
  • Remove the pan from heat.
  • Place chorizo mixture in a large bowl along with sweetpotatoes, cilantro and green onions. Season with salt and pepper to taste.
  • Cool mixture. Filling may be prepared the day before and refrigerated in a covered container.

Prepare the enchiladas:

  • Pre-heat the oven to 375 degrees, grease a 3-quart baking dish.
  • Spread 1 cup of the chili sauce on the bottom of baking dish.
  • Lay one flour tortilla on a clean work surface.
  • Spread ½ cup of the filling near the center.
  • Roll the tortilla around the filling, making sure the filling is spread evenly across the length of the roll.
  • Place the roll seam side down in the baking dish and continue with remaining tortillas.
  • Evenly pour the remaining 1 cup of sauce over the enchiladas in the baking dish.
  • Bake enchiladas uncovered in preheated oven for 20-25 minutes. Remove pan from oven.
  • Drizzle the poblano crema over the enchiladas.
  • Garnish with pickled onions, chopped cilantro and queso fresco.
  • Makes 4 servings

Babalu Tomato Chili Sauce

  • Place a medium-size stock pot over high heat.
  • When pot is heated, add garlic oil, onions, Fresno chilies and red pepper, reduce heat to medium-high and saute the vegetables until they are slightly charred on the bottom.
  • Stir and continue to cook for 3-4 minutes, reducing heat if necessary so that vegetables don’t burn.
  • Add garlic to the pan and cook until fragrant, approximately 30-45 seconds.
  • Add paprika, cumin, red pepper and coriander to the pan and cook for 1-2 minutes, stirring frequently.
  • Reduce heat to medium and add tomatoes stirring to combine all ingredients.
  • Reduce heat to low and simmer for 20 minutes.
  • Remove sauce from the heat. Season to taste with salt and pepper.
  • Cool sauce. Sauce may be made a few days before and refrigerated in a covered container.
  • Makes approx 4 cups

Babalu Roasted Poblano Crema

  • Combine all ingredients in a blender or food processor and blend until smooth.
  • Makes about 1½ cups.