High on the list of things to do today was to fire up the charcoal grill and roast Hatch chiles. I also wanted to include Hatch chiles somehow in todays menu. The first thing that came to mind was a Hatch chili pepper sauce over butternut squash enchiladas.
I brushed slices of squash with coconut oil, dusted them with chipotle seasoning and put them in the convection oven to roast at 450ºF. When they were ready to turn over I added onions, garlic and the very last of a bag of frozen cauliflower florets to the tray. They went back in the hot oven under the broil setting.
Next I made corn tortillas using yellow masa flour.
Now it was time to roast the peppers. Immediately after roasting I dropped them into a paper sack to sweat and loosen the skin.
While the coals were still hot I went ahead and roasted a few jalapeños from the garden.
To make the enchilada sauce I thoroughly deseeded the Hatch chiles and removed most of the charred skin, deliberately leaving some for flavor.
I then blended the peppers and poured the purée into a sauce pan. To that I added coconut milk and some of the frozen tomatillo sauce I made the other day.
I seasoned the sauce with salt, onion powder, garlic powder, cumin powder and coriander seed powder. The sauce simmered on the stove until it was time to assemble the enchiladas.