Potato-Stuffed Enchiladas
The authentic taste of a Mexican fiesta right on your plate. Soft corn tortillas dipped in a rich, savory dried-chili sauce, wrapped around seasoned mashed potatoes and topped with vegan cream.
55 min
Medium
Mexicana Tradicional
3 servings
The story behind
Man, talking about this dish is like taking a trip down memory lane. I remember Independence Day celebrations in Michoacán so clearly; the aroma of toasted chilies filled the entire street, and you just knew it was going to be a great night. My grandmother would spend hours simmering the sauce. One time, when the pantry was running a bit low, she decided to stuff them with simple seasoned mashed potatoes instead of meat. It was an absolute game-changer. They became my ultimate go-to for a lazy Sunday brunch when you just want to take things slow. Serve them with a side of soupy pot beans, and to wash it down, a big jar of ice-cold hibiscus sweet tea. It is pure comfort on a plate.
Instructions
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1Soak the dried guajillo and ancho chilies in boiling water for about 10 minutes until they are soft and pliable.
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2Blend the softened chilies with the garlic clove, onion slice, a pinch of cumin, salt, and a splash of the soaking water until totally smooth, then strain the sauce through a mesh sieve.
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3In a bowl, mash the boiled potatoes with a pinch of salt until you have a smooth, thick filling.
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4Heat a splash of oil in a skillet. Dip a tortilla into the chili sauce, place it in the hot skillet for just a couple of seconds per side, fill the center with a spoonful of potato, and fold it in half.
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5Arrange the enchiladas on a clay plate, drizzle with a little extra warm sauce from the pan, and garnish with lines of vegan cream, fresh onion rings, and cilantro.
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