Enchiladas Rojas

Vegetarian Enchiladas Rojas! Corn tortillas filled with sweet potato, topped with a flavorful and authentic red enchilada sauce.

60 minutes

4 persons

Enchiladas Rojas

Vegetarian Enchiladas Rojas! Corn tortillas filled with sweet potato, topped with a flavorful and authentic red enchilada sauce.

Vegetarian

Main course

Healthy North American

60 minutes

4 persons

Here's how to make it

Order the Enchilada Sauce Package with the Westlandpeppers products: 4 Guajillo peppers, 4 Ancho peppers, 4 Arbol peppers, 4 smoked Chipotle peppers and 1 solo garlic. This recipe is good for about 500ml of sauce, depending on how thick you make it and water you add.

Peel all the chilies and remove the seeds. Toast the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak in 1 liter of warm water for 15 minutes. Be careful not to scorch the pepper; this can cause the sauce to end up with a bitter taste.

Finely chop the onion and garlic and sauté in a pan with a dash of olive oil until lightly browned. Put the dried chilies in the blender along with the garlic, onion, salt and a splash of water. Puree until thick and slowly add more water until it reaches the desired thickness, about 200ml. Taste the sauce and add additional salt to taste. You may also add a little brown sugar or chocolate if you find the Enchilada sauce tastes too bitter.

Fry the sweet potato in a pan over high heat and add half a teaspoon of salt. Roast the sweet potato until they have a brown/small black edge. Put the lid on the pan and turn the heat down low. Let the sweet potato continue to cook gently in its own steam/moisture. Do this for about 5 minutes until the sweet potato is tender.

Put the sweet potato in a mixing bowl and add the chopped shallot, chives, tbsp sushi vinegar and tbsp creme fraiche. Mix well and add salt and pepper to taste.

Bake the corn tortillas as directed on the package. Fill with the sweet potato mixture, roll/fold closed and place side by side on a plate. Pour the enchilada sauce (warm) over the filled tortillas and finish with spring onions, cilantro and feta. Serve with lime wedges and enjoy!

Tip

Also delicious on a tostada! Top the tostadas with a thick layer of enchilada sauce, finish with the sweet potato cubes, spring onions, cilantro and feta. Serve with lime wedges and enjoy!

Ingredients

Enchilada Sauce Package

Corn tortillas - Taiyari

olive oil
1 small red onion
2 tsp salt
optional: brown sugar/chocolate
3 sweet potatoes, diced 1cm by 1cm
1 shallot, finely chopped
1 bunch of chives, finely chopped
1 tbsp sushi vinegar
1 tbsp. creme fraiche

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Here's how to make it

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