Award winner from Carlyn Oswald
To make the sauce:
In a saucepan, heat the oil over medium heat and saute the onion and garlic until soft, about 5 minutes.
Add the chipotle peppers and stir constantly for about a minute.
Add the raspberries and continue to stir and cook for about 3 minutes.
Add the vinegar to deglaze the pan, and finally, add the sugar and salt and bring everything to a boil.
Reduce the heat to simmer and cook until you get a medium/thick consistency.
Puree in a food processor or blender, than pass sauce mixture through a fine sieve into a separate bowl to strain out raspberry seeds and set aside to cool.
To make the tortillas:
Dissolve coffee powder into warm water.
In a separate bowl, sift together flours, baking powder, salt, sugar and cocoa powder.
Add coconut oil, honey, and warm water and mix to form a large ball of dough.
Transfer the dough to a floured work surface and knead for 3 minutes.
Cut the dough in half and continue to cut each ball of dough in half until you have 16 pieces.
Roll each piece into a ball. Let the dough rest for 5 minutes.
On a flowered surface, roll the dough into 16 circles about 1/8 inch thick.
Heat a skillet (preferably cast iron) over medium heat.
Once the skillet is hot, add one round of dough and cook for 15 seconds per side.
Place the cooked tortillas on a plate lined with a damp paper towel.
Continue this process until all 16 tortillas have been cooked.
To make the filling:
To a bowl add 1 1/2 cups of the raspberries and the rest of the other ingredients.
Lightly mash the goat cheese and raspberries with a fork as you mix.
Once thoroughly mixed, add the other 1 cup raspberries and gently fold them in.
If mixture is too thick, add more Greek yogurt.
To assemble:
On each tortilla, place about 3 Tbsp. of filling.
Gently roll and place seam side down onto a seprate serving plate for each "enchilada".
Put some of the raspberry chipotle sauce into a plastic bag and cut a small hole in one corner.
Drizzle sauce lightly over the top of the enchilada in a zig-zag pattern. You will not use all the sauce.
With a cheese grater or shaver, garnish enchilada with dark chocolate shavings. Add a couple fresh raspberries and with a sieve, gently tap powdered sugar over the top.
Source:
Carlyn Oswald; this was her winning entry in NARBA
Ingredients
Directions
To make the sauce:
In a saucepan, heat the oil over medium heat and saute the onion and garlic until soft, about 5 minutes.
Add the chipotle peppers and stir constantly for about a minute.
Add the raspberries and continue to stir and cook for about 3 minutes.
Add the vinegar to deglaze the pan, and finally, add the sugar and salt and bring everything to a boil.
Reduce the heat to simmer and cook until you get a medium/thick consistency.
Puree in a food processor or blender, than pass sauce mixture through a fine sieve into a separate bowl to strain out raspberry seeds and set aside to cool.
To make the tortillas:
Dissolve coffee powder into warm water.
In a separate bowl, sift together flours, baking powder, salt, sugar and cocoa powder.
Add coconut oil, honey, and warm water and mix to form a large ball of dough.
Transfer the dough to a floured work surface and knead for 3 minutes.
Cut the dough in half and continue to cut each ball of dough in half until you have 16 pieces.
Roll each piece into a ball. Let the dough rest for 5 minutes.
On a flowered surface, roll the dough into 16 circles about 1/8 inch thick.
Heat a skillet (preferably cast iron) over medium heat.
Once the skillet is hot, add one round of dough and cook for 15 seconds per side.
Place the cooked tortillas on a plate lined with a damp paper towel.
Continue this process until all 16 tortillas have been cooked.
To make the filling:
To a bowl add 1 1/2 cups of the raspberries and the rest of the other ingredients.
Lightly mash the goat cheese and raspberries with a fork as you mix.
Once thoroughly mixed, add the other 1 cup raspberries and gently fold them in.
If mixture is too thick, add more Greek yogurt.
To assemble:
On each tortilla, place about 3 Tbsp. of filling.
Gently roll and place seam side down onto a seprate serving plate for each "enchilada".
Put some of the raspberry chipotle sauce into a plastic bag and cut a small hole in one corner.
Drizzle sauce lightly over the top of the enchilada in a zig-zag pattern. You will not use all the sauce.
With a cheese grater or shaver, garnish enchilada with dark chocolate shavings. Add a couple fresh raspberries and with a sieve, gently tap powdered sugar over the top.
