Order the Enchilada Sauce package with the Westlandpeppers products: 4 Guajillo peppers, 4 Ancho peppers, 4 Arbol peppers, 4 smoked Chipotle peppers and 1 solo garlic. This recipe is good for about 500ml of sauce, depending on how thick you make it and how much water you add.
Remove all the seeds from the chillies. Roast the dried chillies in a dry frying pan on medium heat for about 2 minutes. This releases the essential oils and gives them more flavour. Then soak in 1 litre of warm water for 15 minutes. Be careful to avoid scorching/burning the chillies, as this can make the sauce taste bitter in the end.
Finely chop the onion and garlic and fry them in a pan with a dash of olive oil until lightly browned. Put the dried chillies in the blender together with the garlic, onion, salt and a dash of water. Puree until thick and slowly add more water until it reaches the desired thickness, about 200ml. Taste the sauce and add extra salt to taste. If you find the Enchilada Sauce too bitter, add a little brown sugar or chocolate.
Bake the sweet potato in a pan over high heat and add half a teaspoon of salt. Roast the sweet potato until it has a brown/small black rim. Put the lid on the pan and turn the heat down low. Allow the sweet potato to cook gently in its own steam/water. Do this for about 5 minutes until the sweet potato is cooked.
Put the sweet potato in a mixing bowl and add the chopped shallot, chives, tbsp sushi vinegar and tbsp creme fraiche. Mix well and add salt and pepper to taste.
Bake the corn tortillas as indicated on the package. Fill with the sweet potato mixture, roll/fold and place side by side on a plate. Pour the enchilada sauce (warm) over the filled tortillas and finish with spring onions, coriander and feta cheese. Serve with lime wedges and enjoy!
Also delicious on a tostada! Cover the tostadas with a thick layer of enchilada sauce, then finish off with the sweet potato cubes, spring onions, coriander and feta cheese. Serve with lime wedges and enjoy!