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!