Squash Blossom and Corn Enchiladas with Mild Chile de Árbol Sauce, Pumpkin Cream, and Golden Cheese

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the tomatoes, seeded dried chile de árbol, sliced onion for the sauce, and 2 garlic cloves on a baking tray. Drizzle with 1 tablespoon vegetable oil, add 1/2 teaspoon salt, and roast for 18 minutes, until the tomatoes are soft and lightly browned.

2. 2

   Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion for the filling and cook for 4 minutes. Stir in 2 minced garlic cloves, the corn kernels, squash blossoms, and epazote. Season with 1/4 teaspoon salt and black pepper. Cook for 4 to 5 minutes, just until the blossoms wilt and the corn is tender. Set aside.

3. 3

   Transfer the roasted tomatoes, chile de árbol, roasted onion, roasted garlic, 375 ml vegetable broth, cumin, 1/2 teaspoon oregano, and 1/4 teaspoon salt to a blender. Blend until smooth.

4. 4

   Heat the sauce in a saucepan over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed.

5. 5

   In another small saucepan, combine the pumpkin purée, Mexican crema, the remaining 125 ml vegetable broth, the rest of the oregano, and a pinch of salt. Cook over low heat for 3 to 4 minutes, stirring constantly, until smooth and pourable. Keep warm.

6. 6

   Heat a comal or skillet over medium heat and quickly warm the corn tortillas, 15 to 20 seconds per side, so they soften without tearing.

7. 7

   Spread a thin layer of sauce in a baking dish. Fill each tortilla with a portion of the squash blossom and corn mixture plus a little Oaxaca cheese, roll it up, and place it seam-side down in the dish.

8. 8

   Pour the remaining sauce over the enchiladas, scatter the rest of the Oaxaca cheese on top, and bake at 200°C / 400°F for 10 minutes, until the cheese melts and lightly browns at the edges.

9. 9

   Serve the enchiladas hot with spoonfuls of pumpkin cream on top. Finish with toasted pumpkin seeds, fresh cilantro, and lime wedges for squeezing over as desired.