Over the summer my travels took me all over the US, including the kitchen of my favorite food blogger, Nicole. While playing in her food blogging wonderland of a house, I was inspired to whip up this little Mexican fusion-y dish. It’s spice roasted carrot and herbed hazelnut chevre filled roasted garlic & chive buttermilk corn tortilla enchiladas with roasted beet, tomatillo and garlic sauce and crumbled queso fresco.
Fortunately I was so in love with the tortillas that I immediately wrote the recipe… then left it to get dusty in a file somewhere in the depths of my hard drive. (God bless the search feature.) Unfortunately, my moment of motivation was fleeting and I failed to write the recipes for the sauce or filling. If given access to the ingredients, I’m pretty positive I could recreate them both again though. Sadly, here in Puerto Rico finding things like beets, tomatillos, buttermilk, chives and even queso fresco can be quite a challenge. Actually, I’ve never seen buttermilk on the island before! The poor people of Puerto Rico are really missing out! (Hint hint: if anybody wants to send me buttermilk culture I would tooooootally accept is as an early Christmas present. Wink. Wink.)
Though not at all traditional, these enchiladas were the bomb in their own unique way. Since I procrastinated, oh, 6 months in writing this post, I couldn’t even remember what the heck was in the middle of those delightful tortillas. I posted on Nicole’s facebook asking if she remembered what the innereds were and the super badass chica/fellow-diner from that distant May evening, Ruby, chimed in that her tummy remembered these enchiladas. I’m gonna take that to mean she didn’t think they sucked either. I hope you guys not only make these tortillas, but go play with the description and recreate the whole dish. Pinky swear you’ll love it too! (Unless you don’t like beets or tomatillos or hazelnuts or chevre or carrots… or awesome.) Buen provecho!
cloves from 1 bulb of roasted garlic
1/2 cup buttermilk
3/4 cup water
1/2 cup fresh chives, finely chopped
1 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 3/4 masa harina (I prefer Maseca)
Add roasted garlic cloves and buttermilk to a blender. Blend until smooth. In a mixing bowl, combine the chives, salt, black pepper and masa harina. Stir to combine. Add the pureed garlic buttermilk and water to the dry ingredients. Stir until all the dry ingredients are moistened and the dough comes together to form a soft, almost cookie dough texture. Kneed briefly to make sure all ingredients are combine then cover with plastic wrap and let sit for 15 minutes.
Preheat a griddle or frying pan over medium to medium-high heat. While the pan is preheating divide the dough into 12 equal balls. If using a tortilla press cut a plastic bag in half and line both the top and bottom of the press with the plastic bag. Press one ball into a tortilla using the press. Similarly, if you do not have a press you can place a ball of dough between two pieces of the plastic bag and use a rolling pen to roll the tortillas out. Begin rolling from the middle, roll a couple of times then rotate the tortilla 1/8 of a turn, rolling a couple times then rotating until you have a flat some-what round tortilla. This version definitely looks more rustic but still gets the job done. Carefully pull off the top piece of plastic then gentle peel off the raw tortilla and place into the preheated pan or griddle. Tortilla will stick to the pan until ready to be flipped, about 30-45 seconds. Flip and cook other side for an additional 30-45 seconds until puffed in places and cooked through. Remove tortilla and place in a bowl lined with a towel, wrapping the tortilla in the towel to allow it to steam and remain warm while cooking the rest of the tortillas.
While the first tortilla is cooking, press or roll out another tortilla. Repeat the cooking/pressing process with this tortilla and the remaining dough balls until all tortillas have been made and are steaming wrapped in the towel-lined bowl. Serve immediately or use to make delicious enchiladas.