4 to 6 servings
Coral von Zumwalt

How to Make It

Step 1
For the Sweet Potato Enchiladas
Step 2
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.
Step 3
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.
Step 4
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. 
Step 5
For the Morita, Guajillo, and Pasilla Chile Salsa
Step 6
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. 
Casa Marcela: Recipes and Stories from My Life in the Californias by Marcela Valladolid

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