Smoked Salmon Enchiladas with Salsa Roja
Smoked Salmon Enchiladas with Salsa Roja
Author: DeeAnne Sathe Redondo Beach, California
Serves: 4
Ingredients
- 1 teaspoon ground cumin
- 2 ounce dried ancho chilies with stems removed
- 1 ½ cup hot water
- 1 ¼ cup olive oil
- 1 medium yellow onion peeled and finely diced
- 2 cloves garlic
- 1 jalapeno pepper finely chopped
- ½ teaspoon oregano
- 1 cans 14 ounce chicken stock
- ¼ cup fresh brewed coffee
- ½ teaspoon salt
- 1 tablespoon flour
- 1 pound smoked salmon
- 8 corn tortillas
- ¼ pound Monterey jack cheese, grated
- 1 pound smoked salmon, flaked
Instructions
- Salsa Roja (Can be made up to three days ahead and stored refrigerated.)
- Toast cumin in large skillet over low heat for 2 minutes.
- Remove from heat and set aside.
- Add dried ancho chilies to pan and heat 3 to 5 minutes until pliable.
- Transfer chilies to a bowl and add with hot water.
- Allow chilies to soak for at least 15 minutes until soft.
- Heat cast iron Dutch oven or medium skillet and then add 1 tablespoon oil.
- Add cumin, 1 cup onions, garlic, jalapeno, and oregano.
- Cook until soft, about 5 minutes.
- Add chilies and water.
- Stir in chicken broth, coffee, and salt.
- Bring mixture to a boil.
- Reduce heat and simmer 1 hour.
- Transfer mixture to blender.
- Securely fasten lid.
- Using lowest speed setting, blend gently.
- Gradually increase speed until pureed.
- Enchiladas
- Preheat oven to 350 degrees.
- Spread 1 cup of salsa evenly on bottom of 13X9 glass baking dish.
- Heat large skillet or Dutch oven over medium heat for 1 minute.
- Using a paper towel dipped in olive oil, quickly wipe skillet.
- Place tortilla in skillet and gently warm on both sides.
- Fill tortilla with ⅛ of the cheese and ⅛ of the salmon.
- Roll gently and place seam side down in baking dish.
- Heat and fill remaining tortillas.
- Pour remaining salsa over tortillas.
- Sprinkle with remaining onion if desired.
- Cover dish with foil and bake for about 15 minutes until cheese is melted.
- Serve immediately.