Sub-Jee

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 lb	113g / 4oz	Fresh mushrooms - sliced
1		Cauliflower - cut into florets
4		Red or white potatoes (medium)
1 cup	62g / 2.2oz	Chopped yellow onion
1 cup	110g / 3.9oz	Sliced celery
1		Finely minced jalapeno pepper - (see note)
1 tablespoon	15ml	Finely minced fresh cilantro
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Curry powder
1		Garlic - minced (1 to 2)
1/2 teaspoon	2.5ml	Salt - (up to 1)
1/4 teaspoon	1.3ml	Ground coriander - (up to 1/2)
1/4 teaspoon	1.3ml	Cayenne pepper
1		Ground cinnamon
3 cups	711ml	Canned and/or homemade chicken broth
6		Flour tortillas - (up to 8)
2 cups	292g / 10oz	Shredded monterey jack cheese - optional
3		Tomatoes - diced
1 cup	237ml	Sour cream

Recipe Instructions

Don't take the list of ingredients and amounts too seriously, although the potatoes and cauliflower are essential. But the main idea with Sub-Jee is to use what vegetables you have or truly love. And play with the seasonings a bit to strike a balance between fire and flavor.

In a large heavy pot, heat the oil over medium-high heat. Add mushrooms and saute until they release their juices and begin to brown. Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.

Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender.

To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt. Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream. To eat, roll the tortilla around the filling, burrito fashion. Wonderful!

Note: When preparing fresh chiles, wear rubber gloves for protection against oils that later can cause burning sensation on skin.

Jan Roberts-Dominguez writing in the Oregonian's FOODday, 1/12/93.

Source:
Emeril Lagasse

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