Part 76 (1/2)

Enchilada Chile Sauce: 2 tablespoons grapeseed or olive oil

1 onion, cut into small dice

3 large green chiles (such as Anaheim or even Italian- style long green peppers), roasted, seeded, peeled (see page 33), and chopped coa.r.s.ely

2-3 teaspoons chile powder, preferably ancho

1 teaspoons ground c.u.min

1 teaspoon marjoram or Mexican oregano (epazote)

1 (28-ounce) can diced tomatoes with juice (roasted preferred)

1 teaspoons sugar

1-2 teaspoons salt

Potato and Kale Filling 1 pound waxy potatoes (Yukon gold or red)

pound kale, washed, trimmed, and chopped finely

3 tablespoons grapeseed or olive oil

4 cloves garlic, minced

teaspoon ground c.u.min

cup vegetable broth or water

3 tablespoons lime juice

cup toasted pepitas (pumpkin seeds, page 210), chopped coa.r.s.ely, plus additional for garnish

teaspoons salt, or to taste

12-14 corn tortillas

PREHEAT THE oven to 375F and have ready a shallow ca.s.serole dish, at least 11 7 inches.

Prepare the enchilada sauce first: In a large, heavy-bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.