Cabbage Enchiladas

From 'Eat Mexico' by Lesley Tellez
Crispy Cabbage Enchiladas These vegetarian enchiladas combine the natural sweetness of cabbage with a spicy enchilada sauce to make a tasty meal.

  1. Fill a medium saucepan two-thirds full with water and bring to the boil. Add the potatoes and cook for about 20 minutes until just tender when pricked with a fork. Drain and set aside to cool, then cut into small dice.
  2. Meanwhile, heat a non-stick frying pan to a medium-low heat. Toast the chillies lightly, turning frequently, for about 20 seconds until they release a spicy aroma.
  3. Place the garlic cloves near the edge of the pan and roast for 5-10 minutes until soft and squishy. Peel the garlic and set aside.
  4. Transfer the chillies to a clean work surface, snip off the stems, and remove the seeds. Place the chillies in a bowl of warm water and leave to soak for about 20 minutes until the skins soften.
  5. While the chillies soak, warm 2 teaspoons oil rapeseed oil in a large frying pan over a medium heat. Add the onion and cook for about 3 minutes until translucent.
  6. Add the finely chopped garlic and cook for 30 seconds until aromantic.
  7. Add the cabbage and 120ml water and bring to a boil. Season with salt, reduce the heat to low and simmer, covered, for about 10 minutes until the cabbage is soft and tender. Taste and adjust salt, and keep warm and covered.
  8. Place the chillies, garlic, and 360ml water in a blender and blend until smooth but fairly thick, not thin and soupy. Heat 1 teaspoon vegetable oil in a medium saucepan. When hot, add the sauce in one quick pour, stirring (careful, it may splatter). Season with salt and cook for about 5 minutes until the flavours meld. Keep warm.
  9. In a small frying pan, heat 2 teaspoons rapeseed oil over a medium heat. Add one tortilla and cook, flipping once, for 20-25 seconds until slightly tougher but not crisp. Using tongs, quickly dip in the warm enchilada sauce, ensuring that the sauce coats both sides. Transfer to a plate and add a generous amount of cabbage. Roll into a tube, then repeat with the other tortillas.
  10. Top the enchiladas with fried potatoes, pickled jalapeno, queso fresco, and coriander. Serve immediately, and repeat with the remaining enchiladas.