Description
In preparation for Cinco de Mayo, I made these incredible Vegan Enchiladas Mineras, which are popular in the Mexican State of Guanajuato. Potatoes, carrots, and a Guajillo Chile Sauce are the stars of the show and they - are - delicious.
Ingredients
Units
Scale
Vegan Queso Fresco
- 12 oz super-firm tofu
- 2 Tbs lime juice
- 1 Tbs apple cider vinegar
- 1 Tbs nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
Guajillo Chile Sauce
- 5 guajillo chiles
- 4 ancho chiles
- 2 cloves garlic
- 1 1/2 cups water
- 1/4 small onion
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp mexican oregano
Cabbage Slaw
- 1 1/2 cups shredded cabbage (any kind)
- 1/2 small onion, diced
- 1/4 cup chopped cilantro
- 1 tomato, diced
- Juice of 1 lime
Enchiladas Mineras
- 7 corn tortillas
- 2 large carrots (8 oz)
- 2 small red potatoes (8 oz)
- 1 Tbs apple cider vinegar
- 1/4 tsp salt
Instructions
- If using my Queso Fresco - make it first
- Crumble the tofu into a large ziplock
- Add the remaining queso ingredients and seal - shake occasionally
- Next make the chile sauce
- Remove the stems, veins, and seeds
- Remember to wash your hands after handling any pepper
- Bake in 250° F oven for 5 minutes
- Place chiles in a bowl and add enough hot water to cover
- Let soak for 20-30 minutes then drain
- Add chiles to a blender along with remaining sauce ingredients and blend until smooth
- Strain sauce through a fine-mesh sieve and set aside
- Dice potatoes and carrots and add to a saucepan with enough water to cover
- Add salt and vinegar and boil for 10 minutes or until soft
- Drain and return to pan with 1/4 cup of the chile sauce
- Cook on med-high and mix thoroughly to coat for 1-2 minutes, set aside
- Chop slaw ingredients and add to a large bowl, mix well and set aside
- Preheat oven to 350° F
- Warm tortillas in a dry skillet until soft and pliable
- Lay one tortilla in a 2 qt rectangular baking dish and brush on chile sauce to cover completely
- Flip the tortilla over and lay a small amount of filling in the center, roll the tortilla, and repeat
- Brush additional chile sauce on to tortillas (as much or as little as you like) and bake 15 minutes
- Serve enchiladas with slaw either on top or underneath and garnish with cilantro, tomato, queso fresco, or thinned down vegan sour cream
Keywords: vegan enchiladas, enchiladas mineras,