Enchiladas de Espinaca y Queso de Cabra


Spinach and Goat Chees Enchiladas from our COOKS! 2013 Issue.


Enchiladas de Espinaca y Queso de Cabra


For 6 Person(s)


  • 3 pounds baby spinach
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/2 cups pine nuts
  • 1/2 cups black raisins
  • 3/4 cups goat cheese, crumbled, divided
  • 2 (or more) dried morita chiles
  • 1 cups boiling water
  • 3 pounds Roma tomatoes
  • 1 white onion, halved
  • 2 cloves garlic, unpeeled
  • 1/2 cups canola oil, divided
  • 18 white corn tortillas
  • 1/2 cups crema Mexicana
  • Salt, to taste

Enchiladas de Espinaca y Queso de Cabra Directions

  1. In a large stockpot, bring salted water to a boil. Working in batches, blanch the spinach for 1 minute, or until it’s bright green. Remove immediately and shock the spinach in an ice-water bath. Immediately transfer to a colander to drain. Squeeze the spinach as much as possible, coarsely chop it and set aside.
  2. In a sauté pan, heat the olive oil and sauté the garlic clove until aromatic. Remove and discard the garlic.
  3. Reduce the heat to medium and add the squeezed spinach, pine nuts and raisins. Stir to break up the spinach and cook until the raisins puff, the pine nuts are slightly golden and the liquid is mostly evaporated.
  4. Remove from the heat, cool down slightly and mix in ½ cup of the crumbled goat cheese. Season with salt and keep warm. Remove the seeds, veins and stems of the chiles, transfer to a bowl and pour the boiling water over them. Soak for 10 minutes then drain. 
  5. Meanwhile, place the whole tomatoes on a comal or griddle set over medium heat and roast them in batches, turning often until all are completely cooked inside and charred on the outside. Repeat the process with the onion halves and unpeeled garlic (remove the garlic when brown spots appear but let the onion char).
  6. Once the vegetables are roasted, peel the garlic and transfer it to a blender along with the tomatoes, onion and chiles, to taste, and blend.
  7. Heat 2 tablespoons of the canola oil in a Dutch oven set over medium heat. Fry the tomato-chile mixture—cooking until the color changes and the pot looks almost dry. Add water to get a smooth sauce, season with salt to taste and keep warm.
  8. Heat the rest of the oil in a skillet over medium heat and pass the tortillas through the oil quickly. Remove and drain on paper towels. Working quickly, pass each tortilla through the tomato-chile sauce, stuff with some of the spinach mixture, fold in half and place on individual serving plates—3 enchiladas per person.
  9. Cover each plate with the remaining tomato-chile sauce, drizzle with the crema and sprinkle with the remaining crumbled goat cheese. Serve immediately.

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