Enchiladas Morelianas de Papa & Zanahoria
Vegetarian enchiladas have a very special place in my heart, they remind me of coming back home from middle school, starving as usual, to my mother’s enchiladas Morelianas (filling with potato and carrots from the capitol state of Michoacán).
Real Mexican vegetarian enchiladas conquer your taste buds, even of those who do not enjoy vegetarian food so much. The technique is so simple and yet so filled with layers of flavors. Making enchiladas has always been exciting for me with something so simple and natural, anyone who eats them will surely be wowed. They are also very special because they were my very dear friend’s (Sruta Srava/Boishnob M.) favorite Mexican food, but after he was diagnosed with liver cancer I had to make Entomatadas (tomato sauce instead of chillies), because the chillies were too irritant on his liver. Enchiladas are very simple and quick to make, this recipe is an authentic way to cook enchiladas that does not require baking them (there is no way you will see a baked enchilada in Mexico! NON EXISTENT!). I remembered being shocked when I saw a recipe for baked enchiladas, I couldn’t believe it…then I realized that this is how enchiladas are made in the US. I still don’t know where baked enchiladas were originated, but I am on a mission to teach you the real mexican way, which is sooo much more delicious and it is truly a magnificent wonder.
Serves 6 or 3 really hungry people
6 chile guajilla or california
1 chile pasilla
2 chile Ancho
3 garlic cloves
2 1/2 cups water
4 carrot, peeled and quartered
3 potatoes, peeled and small cubes
12 corn tortillas
In a medium saucepan cook your potatoes and carrots, make sure you don’t over cook them or the potatoes and carrots will be too mushy, When they’re done, drain to cool off and set aside in a bowl. Meanwhile clean your chilies with a damp cloth and open them up to remove the seeds and the tops. Heat 2 tablespoons of oil in a medium saucepan on high flame, and add your chilies and garlic cloves. Keep stirring your chilies to toast them, making sure they don’t burn. After about 4-5 minutes, fill the pot with enough water to cover and boil for 10 minutes or until they are soft and cooked. With a fork move them to a blender and add about a cup of the boiled water and a teaspoon of salt. Blend everything until it is really smooth, if the paste is too thick add a bit more of water to thin out the sauce. Then transfer the sauce to a saucepan that is wide enough for a tortilla to fit. Set a frying pan with about 3 tablespoons of oil for frying. Place your tortillas and filling near and bring a large plate (to work on adding the filling). Cook a tortilla in the sauce, and remove with a spatula and place in your large plate, add a couple spoons of the filling, fold in half (like a quesadilla) and place over the frying pan. Repeat quickly until you fill up the frying pan with folded enchiladas and then turn the pan on to medium flame. The enchiladas will cook very quickly, flip after 30 seconds and and then remove to a plate. Top with fresh vegetables, pico de gallo and queso cotija. Enjoy this authentic enchilada recipe (nooo baking!!!) and if you like it, hit me up below, at the like button for Facebook.
Note: You can make this vegan by excluding the cheese and Mexican Crema…top with Pico de Gallo and lettuce/cabbage or radishes.
Dhanistha Your Veggie Blogger