CALIFORNIA AVOCADO ENCHILADAS FRESCAS

Shopping List

• 0.000

  California Avocado Tomatillo Salsa

• 1.0001 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
• 4.0004 tomatillos, husked, washed and very finely diced
• 2.0002 scallions, white and some green parts, thinly sliced on a diagonal
• 0.500½ bunch cilantro, chopped
• 1.0001 Tbsp. minced jalapeno pepper, seeds optional
• 0.500½ tsp. salt
• 0.500½ tsp. freshly ground black pepper
• 0.250¼ cup freshly squeezed lime juice
• 2.0002 Tbsp. extra virgin olive oil
• 0.000

  Enchilada Sauce

• 4.0004 dried ancho chiles, stemmed, seeded and lightly toasted
• 2.0002 cup hot water
• 0.250¼ onion, roughly chopped
• 2.0002 cloves garlic, chopped
• 1.0001 tomato, cored and charred under the broiler on all sides
• 1.0001 tsp. white vinegar
• 2.0002 tsp. dried oregano
• 1.0001 tsp. ground cumin
• 1.0001 Tbsp. salt
• 0.500½ Tbsp. freshly ground black pepper
• 2.0002 Tbsp. extra virgin olive oil
• 0.000

  California Avocado Enchiladas Frescas

• 1.0001 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
• 1.0001 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
• 0.750¾ cup grated Mexican manchego cheese
• 0.750¾ cup grated panela cheese
• 0.330¼ cup grated Cotija cheese
• 0.000 Salt, to taste
• 0.000 Freshly ground black pepper, to taste
• 0.000 Canola oil, for frying
• 8.0008 corn tortillas
• 0.000 California Avocado Tomatillo Salsa (see make-ahead recipe)
• 0.000 Crema (optional)