Garden Fresh Red Enchiladas – Enchiladas de Verduras

Ingredients:

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  • 18 Corn Tortillas +
  • 250 gr Ground Pork Meat (you can substitute with beef mince)
  • 10 Guajillo Chilies, veins removed
  • 1 TBS Sugar
  • 1 Onion, chopped
  • 2 Garlic Clove
  • 1 Lettuce, finely shredded
  • 1 Large Potatoe, peeled and diced
  • 1/2 Cup Peas, Green Beans and Carrots, diced
  • 1/4 Cup Peanuts, peeled
  • 1/2 Cup Raisins
  • 1 Cup Feta Cheese, grated
  • 10 Green Olives, diced
  • 4 Radish, finely sliced
  • Taco Seasoning to Taste +
  • Vegetable Oil, for frying

Traditional corn tortillas filled with an interesting sweet and salty mince filling, smothered in authentic red chili sauce and generously topped with crisp shredded lettuce and finely diced veggies. For a vegetarian option, skip the mince.

A fresh and colourful take on a beloved Mexican classic.

DIRECTIONS:

  1. Soak the chilies in warm water for about 10 minutes. Add to blender with 1 cup of the water, the onion, garlic, sugar and 1 tsp of Taco Seasoning.
  2. Fry slightly.
  3. On a separate pot, cook the diced veggies. Drain.
  4. Fry the meat on a separate skillet. Once cooked, lower heat and add the olives, raisins, and peanuts. Check seasoning.
  5. In a small skillet, heat oil and fry the tortillas one by one on each side.
  6. Fill the tortillas with the meat mix and place on a large serving plate.
  7. Cover with the salsa and sprinkle the vegetables, starting with the lettuce, raddish, then the cooked veggies and finish with the cheese.
  8. Serve with Refried Bayo Beans (820grs/can) and Mexican White Rice
Buen Provecho!