Serves 4 – Cook time: 40 mins.
There are many different styles of enchiladas in Mexico. Almost every state has it’s signature enchilada type.
These Michoacán style enchiladas are unique as the tortilla is fried in the chili salsa and then filled with veggies.
The shredded cabbage adds a fresh and crunchy tone on every bite.
INGREDIENTS:
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- 18 corn tortillas, warm
- 3 potatoes, cooked, peeled and cut into small cubes
- 2 carrots, cooked, peeled and cut into small cubes
- 1/2 onion, finely chopped
- 1 TBSP epazote
- 4 TBSP cooking oil
- Salt to taste
- -FOR THE SALSA:
- 1 TBSP cooking oil
- 8 tomatoes
- 4 Guajillo chillies
- 2 garlic cloves
- 1 onion, cut in chunks
- 1 TBSP oregano
- Salt to taste
- -FOR THE GARNISH:
- Feta cheese, crumbled
- Sour cream
- Shredded cabbage
DIRECTIONS:
Let’s start with the salsa:
- Roast the chillies and hydrate in warm water. Remove seeds.
- Roast tomatoes, garlic and onion.
- Add all ingredients to a blender and liquidize.
- Fry slightly on a skillet. Set aside but keep warm.
- In another skillet, heat oil and fry the chopped onion until transparent.
- Add potatoes, carrots and epazote. Season with salt to taste.
- Dip the warm tortillas in the salsa. Then fill with the veggie mix.
- Serve and garnish.
Buen Provecho!
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