Enchiladas with Chipotle Peanut Sauce
Makes 6 enchiladas

A friend of mine, who lives part-time in Mexico, said being a vegetarian is not easy there. It’s true. Mexican food tends to be heavy on the meat. But with some creativity, it doesn’t have to be. This recipe, from the vegan Mexican website Dora’s Table, uses spinach and mushrooms as a filling. Believe me, you won’t miss the meat! The enchiladas are also topped with a sauce of exquisite depth, complexity and sophistication. I think Dora should bottle this sauce and sell it. And if you’re not a vegan or vegetarian, I wouldn’t hesitate to use it on other dishes like fish, chicken or eggs.

Of course, I have changed the recipe and put my own Doña Tina’s take on it. Enchiladas can be a bit of work, but these are fairly easy to make and a restaurant-quality addition to you dinner table.

Ancho chiles, used in the sauce, are the dried form of poblano chiles, the large dark-green variety used to make chiles rellenos. Ancho chiles can be found in supermarkets  and in the bulk section of natural foods stores. Unsalted, roasted peanuts can be found as “peanut butter stock” in the bulk section of grocery stores.

Since money isn’t spent on packaging, buying from the bulk bins reduces your grocery bill. There is also less waste to end up in landfills, and that’s a good thing! Using reusable cloth bags for bulk items is even better.

Buen Provecho! Thanks for visiting my blog!

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The Sauce
4 ancho chiles
1–2 chipotle peppers in adobo
2 cloves garlic
1 plum tomato
1 cup roasted peanuts
1/8 tsp ground cloves
1 cup vegetable broth

The Filling
8 oz cremini mushrooms
3 cloves of garlic, minced
8 oz fresh spinach
6 corn tortillas
1 1/2 cups Monterey Jack cheese, grated
canola oil

Preheat oven to 425 degrees. Roast tomato on a baking sheet until it is soft and the skin is spilt and blistered, about 25 minutes. While the tomato is roasting, prep the other ingredients. When tomato is done, remove from the oven and let cool. Reduce oven temperature to 350 degrees.

Remove seeds and stems from ancho chiles. In a medium-sized pot, bring water to a boil then add chiles to boiling water. Reduce heat to low, and simmer for 10 minutes. Drain, and let chiles cool.

When ingredients are cool, blend the ancho chiles, tomato, chipotle chiles(s), garlic, peanuts, cloves and vegetable broth (cooled or at room temperature) in a blender. If the sauce is too thick, thin with water. Set aside.

The reason for using cool ingredients is that many blenders contain plastic parts, especially the lid. Hot liquids on plastic can leach harmful chemicals into the food. For the same reason, please don’t wash plastic items in the dishwasher.

Heat 1 tablespoon of canola oil in a pan on medium-high. Sauté mushrooms until almost all the water water has boiled off, about 9 or 10 minutes. Reduce heat, add garlic and sauté for about a minute. Add spinach and sauté until wilted, about a minute or two. Turn off heat and set aside.

Fill a frying pan with canola oil to about a 1/4 inch depth. Heat oil on medium high until oil starts to shimmer. Place tortillas in the hot oil and cook for about 10 seconds on each side. (When the oil is hot enough, there should be bubbling and sizzling around the edge of the tortilla.) Drain on paper towels.

In a large baking dish, spread 1 cup of sauce evenly along the bottom. Fill each tortilla with just under 1/4 cup of the mushroom-spinach filling and 2 tablespoons of grated cheese. Roll up and place seam side down on the baking dish. Top with remaining sauce and grated cheese. Heat, uncovered in the oven at 350 degrees for 20 minutes and serve.

 

 

 

 

 

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