VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
San Luis Potosi Enchiladas
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Taking it's name from the area in which this recipe was from, these enchiladas will take your tastebuds to the sunny coast of San Luis Potosi. To turn this vegetarian recipe vegan, simply remove the cheese, or substitute for vegan cheese.Ingredients
- For the Filling
- 1 tbsp corn oil
- 3 cloves garlic, minced
- 4 tomatoes, finely chopped
- 3 serrano chillies, finely chopped
- 300g Monterey Jack cheese
- For the Enchiladas
- 4 ancho chillies
- Masa dough
- 40g plain flour
- 1 tsp salt
- 475ml corn oil
- To Serve:
- 4 spring onions, finely chopped
- 2 avocados, pitted and sliced
- 150g crumbled ricotta cheese
Recipe
- Put the ancho chillies for the enchiladas in a bowl. Add enough hot water to cover, and soak for 10 minutes.
- To make the filling, melt the corn oil in a saucepan. Add the garlic, tomatoes, and chillies, season with salt, and cook over a medium heat for about 15 minutes until thickened.
- Stir in the grated cheese, then remove from the heat and let cool.
- To make the Enchiladas, put the soaked chillies into a blender with 120ml of the soaking water and process to a paste.
- Mix together the flour and salt in a bowl. Knead the chilli paste and flour mixture into the dough.
- Preheat a heavy frying pan over a medium-high heat.
- With a tortilla press, shape a heaping tablespoon of dough into small tortillas and put them on the pan. Flip them over a couple of times and when they start to cook, add a spoonful of the filling, enough to thinly cover half of each tortilla. Fold each tortilla in half, and cook for another minute, flipping once or twice.
- Line a basket with a napkin and transfer the enchiladas into it, covering with paper towels to prevent them from hardening.
- Garnish with the spring onions, avocado, and cheese.
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