Vegan Roasted Tomatillo Enchiladas
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yield 4 Servings
- 1 tbsp. Vegetable oil, optional
- 1/2 Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 cup Corn, kernels
- 1/4 cup Vegetable stock
- 2 Poblano peppers, roasted, peeled, cut into strips
- 1 cup Pinto beans, canned
- 1/2 cup Almonds raw
- 1/4 cup Soy milk unsweetened
- 1 clove Garlic
- 1 tsp. Lemon juice
- 12 tortillas
- 1 quart Tomatillo salsa
- 1/2 Onion sliced into paper thin rings
- 1 tbsp. Cilantro chopped
For the Tomatillo Salsa
- 1 lb. (8 medium) Tomatillos, husks removed, washed
- ¼ Onion, white
- 3 Garlic, cloves
- 4 Serrano Peppers
- 1 tbsp. Cilantro, chopped
- Make the salsa first:
- Heat a comal, cast-iron, or heavy bottomed pan to medium-high heat. Place the tomatillos, garlic, onion, and Serrano peppers directly on the hot pan. They will become soft and slightly blackened, about 7 – 10 min
Flip tomatillos, peppers, onion, and garlic over and continue to char for 10 more minutes.
Remove ingredients from griddle and set aside.
Start grinding ingredients in molcajete one at a time. Once the desired consistency is reached, add the next ingredient and keep grinding. Season with salt and pepper and serve.
If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
Season to taste.
Preheat oven to 350F.
To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 – 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
Garnish with onion slices and chopped cilantro.