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For the Filling:
- 2 tablespoons canola or safflower oil
- 1 cup chopped white onion
- 1 pound poblano chiles (about 4), roasted, sweated, peeled, seeded, and diced
- ¼ teaspoon ground allspice
- 1 cup fresh or thawed frozen corn kernels
- 1 pound summer squash, preferably a round calabacita, but regular zucchini will work, diced (about 3¼ cups)
- 3/4 teaspoon kosher or sea salt
- Pinch of freshly ground black pepper
For the Sauce:
- 1 pound (7 or 8) tomatillos, husked and thoroughly rinsed
- 1 garlic clove
- ½ teaspoon kosher or sea salt
- 1 large ripe Hass avocado, halved, pitted, and flesh scooped out
- ¼ cup finely chopped fresh mint plus (optional) whole leaves for garnish
- 12 crepes, homemade or store-bought
- To make the filling: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, translucent, and just beginning to brown, about 6 minutes. Add the poblano rajas and allspice; stir, cook for about 2 minutes, until the mixture is fragrant with allspice and the rajas have darkened a bit. Add the corn and cook, stirring, for 1 to 2 minutes. Stir in the squash, salt, and the pepper and cook until the squash is barely crisp-tender, about 3 minutes. Turn off the heat.
- To make the sauce: Place the tomatillos and garlic in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the tomatillos are thoroughly cooked and their color has gone from light green to olive, about 10 minutes.
- Drain the tomatillos and garlic and transfer to a blender. Add the salt, avocado, and chopped mint and puree until completely smooth. 4. Place a crepe on a plate and spoon ¼ cup of the filling across the middle. Roll up like a chubby enchilada and place seam side down on a serving platter. Continue with the rest of the crepes and filling.
This recipe is featured in Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (Houghton Mifflin Harcourt, 2016).
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