Purple Archangel (Dead Nettle) Enchiladas
Sauté 1.5 quarts purple archangel for 20 minutes in a
broth while making enchilada sauce:
This is the base recipe, I usually triple it.
1/4 C oil
1/4 C flour (I use GF)
1/2 t black pepper
1/8 t salt
1 t garlic powder
2 t cumin
1/2 t oregano
1 T chili powder
Less than 2 cups of water (you can use broth, but don’t
Cheese for sprinkling on top (a cup or so)
Make just like a gravy. Fry the flour and spices
in oil for a few minutes. Slowly add the liquid, stirring
constantly. A flat wooden spatula is nice to continuously scrape the
bottom of the pan. Simmer on low, till the consistency of enchilada sauce out
of can (not thick like gravy, you will be cooking this again.)
Cover thickly the bottom of your pan with the enchilada
Heat corn tortillas on a hot cast iron comal for a few
seconds until they wilt over the side when slid to the edge (usually 11 seconds
one side 3-4 seconds the 2nd side.) Keep them warm in a towel.
Mix 1/4 cup of your enchilada sauce into your cooked
greens and stir.
Put a tortilla on a cutting board, cover the surface
with enchilada sauce using a spoon. Put green filling in the middle along
with any shredded cheese, wild chives or whatever else.
Roll up, put in pan on top of the enchilada sauce.
When done, completely smoother with the rest of the enchilada sauce and top
with some grated cheese.
|Picture from Old El Paso – where you can find many other recipes.|
Put in the oven till the cheese is melted. I do
mine on the stove top in a massive wok. I can get about 8 enchiladas in
there. I put the flame on low and cover. I keep peeking till the cheese
on top is melted and you are done!
If I think I’ve smothered the enchiladas enough, I
save some of the sauce off for dipping. Also, if the sauce gets too
thick, even if you have the enchiladas already in it, you can add a wee bit of
water and sort of stir it with a fork.
This is enough for 8 enchiladas, plus enough for dipping