Vegan Enchiladas
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Serves: 8 enchiladas
Ingredients
Sauce:
4 cloves garlic, peeled
4 guajillo chiles
6 ancho chiles
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon coconut sugar (or other granulated sweetener)
2 cups of vegetable stock
Crema:
½ cup raw, unsalted cashews
1 tsp salt
juice of 1 lime
½ cup water
Filling:
1 Tablespoon olive oil
2 portobello caps
8 cremini mushrooms
1 jalapeño, minced
1 clove garlic, minced
½ yellow onion, sliced
½ teaspoon cumin
2 Tablespoons prepared crema
8 corn tortillas
coconut oil for frying (optional)
Instructions:
Soak the cashews for one hour, up to two (or even overnight) until plump and soft. Alternatively, boil the cashews for about 20 minutes.
Combine the cashews with ½ cup water, salt and lime juice in a blender and blend until smooth and creamy.
Transfer to a bowl and set aside.
Remove the stems and seeds from all the chiles.
Tear the chiles into wide, flat strips.
Prepare a pot of boiling water on one burner, and a dry skillet over medium high heat on another burner.
Toast the chiles on the dry pan, pressing down with a wooden spoon or spatula, for a few seconds on each side, being cautious not to burn the chiles.
Drop the toasted chiles into the boiling water and continue until all the chiles are toasted and soaking.
Remove the pot of water from the heat and place a bowl or plate on top to help keep the chiles submerged. Soak for 30 minutes to an hour.
Drain the chiles, combine in a blender with the other sauce ingredients and blend until smooth.
Transfer back to the pot and keep warm on low.
Chop the creminis to a small dice, and chop the portobellos to about 1 inch cubes.
In a tablespoon of olive oil, sautée the onions and jalapeños until the onions are translucent, about 3 minutes.
Add the garlic and all the mushrooms, cook until mushrooms are tender, another 3 to 5 minutes.
Add the cumin, season with a pinch of salt and pepper.
Stir in about two tablespoons of the crema and remove from the heat.
Warm tortillas by microwaving, heating in a dry skillet or lightly frying (see post for details). Keep the tortillas warmed through but pliable.
Assemble the enchiladas by dipping each tortilla into the sauce, coating both sides.
Transfer the sauced tortilla to a plate and add two spoonfuls of filling, then wrap each side around the filling.
Top with more crema and serve.
From boardsandknives.com