Carrot & Potato Sofrito Enchiladas with Roasted Chile de Arbol Broccoli

What You’ll Need:

For the Sofrito

2 Tbsp Sunflower Oil

1 Cup Carrot, finely chopped

1 Cup Russet Potato, finely chopped

2/3 Cup Yellow Onion, finely chopped

3 Cloves Garlic, finely chopped

2 Tbsp Cilantro, chopped

Salt & Pepper to Taste

4 Tbsp Sunflower Oil

8 White Corn Tortillas

2 Cups Queso Fresco, crumbled

For the Broccoli

2 Tbsp Chopped Pecan

2 Tbsp Chopped Walnuts

1 Garlic Clove, chopped

2 Tbsp Cilantro, chopped

2 Tbsp Olive Oil

Zest and Juice of 1 Lime

1 Dried Arbol Chiles, seeded and sliced thin

½ Tsp Cumin

½ Tsp Chili Powder

½ Tsp Paprika

Salt & Pepper to Taste

1 Head Broccoli

3 Tbsp Aged White Cheddar, finely grated

What You’ll Do:

1. Set a large sauté pan over medium heat and add the 2 tbsp of sunflower oil. Once hot, add the carrot, potato and onion. Sauté until cooked through and soft… about 15 minutes.
2. Add the garlic and cook for another 2 minutes. If needed, deglaze the pan with splash of white wine. Add the salt, pepper and chopped cilantro then remove from the heat and set aside.
3. Meanwhile, preheat heat the oven to 375 degrees.
4. Combine all the ingredients for the broccoli together in a bowl and then toss the broccoli in the mixture until fully coated. Place onto a baking sheet and roast for 10 minutes.
5. Add the remaining sunflower oil to a pan and place over medium heat. Add the tortillas one at a time until soft and fully coated with oil. Set onto a paper towel lined plate to drain.
6. On a flat surface or cutting board lay the tortillas flat. Add a good amount of the queso fresco then top with the sofrito. Roll each tightly and place onto the serving plate.
7. Top each enchilada with the left over sofrito and queso fresco then plate a good portion of the broccoli to the side. Top with the grated white cheddar and serve immediately.
8. Enjoy!