From: Chef Chris Mortenson, La Condesa, St. Helena, CA. Yield: 12 enchiladas, 6 servings. Pastor Sauce (yields 12⁄3 cups): 8 oz. guajillo chili paste 2 oz. cider vinegar 1¾ oz. chipotles in adobo 3 Tbsp. grapefruit juice 1 tsp. grapefruit zest 3 cilantro stems ¾ tsp. ground oregano ½ bay leaf ½ clove garlic ¾ tsp. ground black pepper Enchiladas: 1 large jicama, peeled and sliced 1⁄16” thick as needed, pastor sauce 1 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.