4 to 6 servings
Coral von Zumwalt

How to Make It

For the Sweet Potato Enchiladas
1. Combine 8 cups of water and the salt in a large, heavy pot and bring to a boil. Add the sweet potatoes and cook until tender, about 20 minutes.
2. Drain the sweet potatoes and put them in a medium bowl. Add the thyme and butter and mash until smooth. Season to taste with salt and pepper.
3. Heat the oil in a large sauté pan over medium heat. Fry the tortillas lightly, one at a time, until slightly tougher, about 20 seconds per side until golden but still pliable. (They shouldn’t be crisp.) As you work, remove the fried tortillas to a work surface. Fill each tortilla with 2 table- spoons of the sweet potato filling and roll them tightly. Transfer the filled tortillas to a platter. Pour the warm salsa over the enchiladas and top with the crumbled queso fresco, crema, and fresh cilantro leaves. Serve immediately. 
For the Morita, Guajillo, and Pasilla Chile Salsa
1. Heat the olive oil in a heavy medium sauté pan over medium-high heat. Add the chiles, garlic, tomato, and tomatillo and cook, stirring, until the chiles are soft and fragrant, about 5 minutes. Add the water and bring the mixture to a boil. Turn off the heat. Let cool slightly. Transfer the mixture to a blender and process until smooth. Season to taste with salt and pepper. 

Cookbook Source

Casa Marcela: Recipes and Stories from My Life in the Californias by Marcela Valladolid

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