- Enchiladas Sauce
- 15 chili peppers guajillo, without stem or seeds
- 2 cloves garlic
- ¼ cdta. cumin powder
- ½ cdta. oregano powder
- 500 g. sliced mushrooms
- 1 large onion, finely sliced
- 2 cloves garlic, finely chopped
- Tofu cream
- 1 block (454 g.) Silken, soft tofu
- 2 tbsp. lemon juice
- 1 clove garlic
- ⅓ tza unsweetened almond milk or water
- 1 tsp. nutritional yeast (optional)
- Salt and pepper to taste
- 12 corn tortillas
- 2 medium potatoes peeled and cut into cubes (½ kg.)
- 4 medium carrots, peeled and cut into cubes (½ kg.) .)
- Pickled jalapeños, sliced
- 2 cups chopped orejona lettuce
To make the sauce
In a comal at medium high temperature, toast the chiles for a few seconds on each side.
Place the chiles in a large bowl, cover them with boiling water and let them soak for 10 minutes or until they are tender.
Place the soaked chiles, garlic, cumin, oregano and two cups of the liquid where the chiles were soaked in the blender and process until obtaining a sauce. Strain the sauce and reserve for later use.
For the filling:
Add a little oil to a large skillet at medium-high temperature. Add the mushrooms and sauté for 5-6 minutes or until golden brown. If they start to stick to the pan, add a little water or vegetable broth.
Add the onion and garlic and cook for 6 more minutes or until the onion is tender and translucent. Season with salt and pepper and reserve for later use.
For the tofu cream
Place all the ingredients for the tofu cream in the blender and process until you get a consistency similar to cream.
Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a gentle boil and cook the potatoes for 8 minutes. Add the carrots to the pot and cook for an additional 5 minutes or until the potatoes and carrots are tender. Strain them and reserve them for later use.
Put everything together
In a frying pan, fry the sauce with a little oil. Pass the tortillas through the sauce and quickly fry them in another pan with 1 tbsp. of oil. Fill the tortillas and fold them in half, arrange them on a platter.
In the same pan in which the tortillas were fried, fry the potatoes and carrots.
Cover the enchiladas with the potatoes and carrots, then with lettuce, tofu cream and pickled chilies.