Potato and Mushroom Red Enchiladas
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.
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.
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.
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.
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.
Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.
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.
Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.
Ingredients
Directions
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.
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.
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.
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.
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.
Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.
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.
Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.