Photo: National Mango Board

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 ripe fresh mango, peeled, seeded, cut into 12 long wedges
optional for garnish: sea salt, Aleppo chili powder, micro cilantro, crumbled cotija

For pastor sauce: Place all ingredients in food processor and process until pureed. Cover and refrigerate for up to six days.

For enchiladas: Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry.

To assemble: Lay a jicama slice on a work surface and brush with pastor sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates; top with your choice of garnishes.

Note: Assembled enchiladas can be held, refrigerated, for up to one hour before service.