Deena Kastor Menu
Avocado Enchiladas

2 Tbs vegetable oil
1/2 yellow onion, finely diced
2 cloves garlic, minced
1Tbs sugar
4Tbs cumin
3Tbs oregano
1 can beer
1 twenty-eight ounce can crushed tomatoes
1 cup chicken broth or water

8 ripe avocados, peeled and seeded
1/2 red onion, finely diced
1 cup cilantro leaves, roughly chopped
Juice of one lime
1 jalapeno, seeded and diced
3/4 teaspoon salt

20 corn tortillas
1/3 cup grapeseed or canola oil
1 pound Monterey Jack Cheese, grated
Instructions: Here is the recipe many of you asked for. I made one of my favorite recipes while shooting the documentary Spirit of the Marathon. It is a great dish to make when avocados are on sale. Watch Spirit of the Marathon to see the "secret ingredient" I add to the sauce after it has simmered.

For the sauce: See below for "those on the run". Heat 1 tsp oil in sauce pan. Add onion and saute for 5 minutes or until soft. Add garlic, sugar, cumin and oregano saute 2 more minutes. Add beer, tomatoes broth let simmer for 20 minutes. Can be made two days in advance cool, cover and refrigerate until used for enchiladas.

Chop avocado and toss with cilantro, red onion, jalapeno, lime juice and salt.
Heat oven to 400 degrees. In saucepan, heat oil (grapeseed and canola oil tolerate high heat and do not become toxic at high temperatures) over medium flame for about 5 minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown and blistered. Remove and blot on brown grocery bag or paper towel (if you skip frying the tortilla, the enchiladas will not hold form).

Spread 1/2 cup red sauce on bottom of casserole dish. Dip fried tortillas in pot of remaining red sauce, spoon 3 heaping tablespoon of avocado filling in each tortilla. Roll up and arrange rolled tortillas side by side in casserole dish. Pour remaining sauce over tortillas sprinkle with cheese.

Cover and bake for 25 minutes take foil off and bake for another five minutes. Serve two enchiladas on a plate with rice, black beans and a side salad.

For those on the Run: Instead of making your own sauce, combine a 28oz can of enchilada sauce and 14oz can of crushed tomatoes simmer for 10 minutes.

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