Place dried chiles in a large saucepan with enough water to cover. Bring to a boil. Cook for 2 minutes, then turn heat off. Let chiles hydrate in hot water for 10 minutes.
2
Transfer chiles to a blender. Add broth, garlic cloves, oregano, cumin, and salt. Blend until smooth. Run mixture through a strainer into a large bowl.
3
Heat oil in a large frying pan over medium heat. Add sauce and cover. Cook for 10 minutes stirring every few minutes. Remove from heat and set aside.
Filling:
4
Bring 1 quart water to a boil in a medium saucepan over medium heat. Add cubed potatoes and boil for 8 minutes. Add onion strips the last 2 minutes of the boil. Remove from heat and drain.
5
Heat oil in a large skillet over medium heat. Add mushrooms and cook for 4 minutes. Add potato and onion mixture, season with salt and pepper and cook for 4 minutes more or until all vegetables are cooked through. Remove from heat and set aside.
To Assemble Enchiladas:
6
Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.
7
Dip each fried tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2–3 tablespoons of potato/mushroom mixture. Roll and place on a serving platter. Repeat with remaining tortillas and filling.
8
Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.
[cooked-sharing]
Ingredients
Ingredients for Sauce
8Dried guajillo peppers, stem and seeds removed
2Dried pasilla pepper, stem and seeds removed
1 ½cupsVegetable or chicken broth
2Garlic cloves, roughly chopped
⅛tbspWhole cumin
¼tspDried oregano
Salt to taste
1tbspCooking oil
Ingredients for Filling
2cupsRusset potato, peeled and cubed
1Small onion, sliced in strips
1tbspCooking oil
3cupsCremini mushrooms, sliced
Ingredients for Enchiladas
⅓cupCooking oil
12El Comal Corn Tortillas
Mexican crema
Crumbled cotija cheese
Chopped cilantro
Directions
Sauce:
1
Place dried chiles in a large saucepan with enough water to cover. Bring to a boil. Cook for 2 minutes, then turn heat off. Let chiles hydrate in hot water for 10 minutes.
2
Transfer chiles to a blender. Add broth, garlic cloves, oregano, cumin, and salt. Blend until smooth. Run mixture through a strainer into a large bowl.
3
Heat oil in a large frying pan over medium heat. Add sauce and cover. Cook for 10 minutes stirring every few minutes. Remove from heat and set aside.
Filling:
4
Bring 1 quart water to a boil in a medium saucepan over medium heat. Add cubed potatoes and boil for 8 minutes. Add onion strips the last 2 minutes of the boil. Remove from heat and drain.
5
Heat oil in a large skillet over medium heat. Add mushrooms and cook for 4 minutes. Add potato and onion mixture, season with salt and pepper and cook for 4 minutes more or until all vegetables are cooked through. Remove from heat and set aside.
To Assemble Enchiladas:
6
Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.
7
Dip each fried tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2–3 tablespoons of potato/mushroom mixture. Roll and place on a serving platter. Repeat with remaining tortillas and filling.
8
Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.
