This was the last recipe I made just before I decided to start writing the cookbook. Already I’m looking at the last pan of enchiladas in the freezer wistfully and thinking, “Remember when I made things other than sandwiches?”
Actually, the writing is going great. A little more than a week after starting I have eight recipes in the bag and only one that didn’t work out. It’s hard work, but I expected that. Only hard work is going to produce real results.
These enchiladas owe their brilliant red-orange color not to tomatoes or spices, but to guajillo peppers. Guajillo peppers are large, mild, dried red peppers with a distinctively fruity flavor. The sauce made from them is perfect for a mild enchilada filling, so I went with potatoes and pepper-jack Daiya vegan cheese. This only uses half the package of Daiya, but the rest can be frozen.
1-1/2 cups boiling water
1.75 ounces/50 g guajillo peppers (6 peppers)
A few tablespoons olive oil, divided use
1 large onion, diced small
6 cloves garlic, minced
1 teaspoon ground cumin
1 bouillon cube or salt to taste
4 medium potatoes, about 1-1/2 pounds/680 g
18 corn tortillas
1 cup grated vegan cheese
1/4 teaspoon salt
To make the sauce, pour the boiling water over the peppers in a small bowl. Let stand for 20 minutes or longer.
Preheat the oven to 400 F. Heat 1 tablespoon olive oil in a large skillet and sauté the onion until tender, about 5 minutes. Add garlic and cook another minute.
Transfer the peppers, along with their soaking water, to a blender. Add the onion, cumin, and the bouillon cube or salt. Blend until smooth.
Toss the potato cubes with another tablespoon or 2 of olive oil. Spread in a single later in an oiled baking pan and roast for 25-30 minutes, turning over once or twice.
Heat the oven to 350 F. To assemble the enchiladas, have the roasted potatoes and cheese near by, as well as a plate. Oil 3 8 x 8-inch baking pans (or 1 8 x 8-inch pan and one 9 x 13-inch one) Mix about 1/3 of the sauce with 2/3 cup water and 1/4 teaspoon salt in a pie pan. Spread a few tablespoons of sauce in the bottom of all the baking pans.
Dip both sides of a tortilla in the sauce mixture to soften it a bit. Put it on the plate and add a couple of tablespoons of cubed potato and slightly less than a tablespoon of cheese. Roll up loosely and place seam-side down in a casserole dish. Continue with remaining tortillas. You’ll be able to get 6 enchiladas in a single 8 x 8-inch pan.
Bake for about 20-25 minutes until heated through.
Serves 6 to 9.