These are Guanajuato’s famous Vegan Potato Enchiladas
(Enchiladas Mineras) filled with a sautéed onion and mushroom mix,
smothered in a guajillo enchilada sauce, and topped with tender
potatoes and carrots, crema, shredded lettuce,
and jalapeños en escabeche.

tofu crema in blender for vegan potato enchiladas

Enchiladas are one of those Mexican dishes that have an infinite
number of variations depending on the region. These easy vegan
enchiladas are called enchiladas mineras or miner’s enchiladas,
because
Guanajuato
was once the world’s silver-extraction center
(18th century). Guanajuato is a state in central Mexico, its
capital, the city of Guanajuato is a UNESCO world heritage site,
famous for its beautiful examples of Baroque architecture.

White strainer full of cooked diced potatoes and carrots

This recipe is part of an amazing project called Our Vegan
Mexico, where 32 talented cooks will be showcasing, right here on
Dora’s Table, 32 vegan Mexican recipes. Each recipe will be
representing one state of the Mexican union.

Cast iron pan with sauteed mushrooms for vegan potato enchiladas

With this project, I am hoping to encourage the Mexican
community in the U.S., and the people of my country to take a
chance and make the change to a plant-based diet. This recipe is
representing Guanajuato and is the creation of Enrique
Rodriquez, here he tells you a bit of his story:

Sauce pot filled with red enchilada sauce and a wooden spoon showing the sauce

My name is Enrique Rodriguez and I’m from the city of Irapuato
in the state of Guanajuato, and I have been vegan for more than 4
years. Ever since I was a child I wondered what vegetarianism was
all about and always declared myself a lover of animals. So much
so, that I stopped eating fish, because my first pets were fish,
except for tuna in a can, probably because I couldn’t see the
fish’s corpse, hahaha.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

As an adult, I met a group of animal activists in Irapuato, and
that’s how it all started. I began researching veganism and in
one week I stopped eating all animal products. It was easy for me,
since I didn’t really like eating meat to begin with, and I
learned to substitute it with beans and vegetables such as
garbanzos, lentils, mushrooms, etc. My love for cooking and animals
grew, and I began to veganize every recipe I came across, and now
this lifestyle will accompany me forever.

vegan potato enchiladas topped with carrots, potatoes, lettuce, and crema in a large blue bowl

The Recipe: Vegan Potato Enchiladas (Enchiladas Mineras)

Traditionally this recipe uses quite a bit of oil. After dipping
the tortilla in the enchilada sauce you fry them in a sauté pan
then you fill them. The potatoes and carrots are also pan-fried
before garnishing the enchiladas. I have opted for a healthier
version, but if you don’t mind the oil you can follow the
traditional methods.

If you are allergic to nuts you can make a tofu crema by
blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of
garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of
nutritional yeast, and salt and pepper to taste.

Vegan Potato Enchiladas (Enchiladas Mineras)

These are Guanajuato’s famous Vegan Potato Enchiladas
(Enchiladas Mineras) filled with a sautéed onion and mushroom mix,
smothered in a guajillo enchilada sauce, and topped with tender
potatoes and carrots, crema, shredded lettuce, and jalapeños en
escabeche.

  • 2 Medium Idaho potatoes, (peeled and cubed)
  • 4 Medium carrots, (peeled, and cubed)

Enchilada Sauce

  • 15 Dried Guajillo chiles, (stems and seed removed)
  • 2 cloves Garlic
  • ¼ tsp. Ground cumin
  • ½ tsp. Mexican oregano, (dried)

Filling

  • 1 lb. Cremini, oyster or maitake mushrooms, (sliced)
  • 1 Onion, (large, thinly sliced)
  • 2 cloves Garlic, (minced)
  • 2 cups Favorite shredded vegan cheese ((optional))
  • 12 Corn tortillas

Garnish

  • Almond Crema
  • Jalapeños en Escabeche, (sliced)
  • 2 cups Shredded romaine or iceberg lettuce
To make the enchilada sauce

  1. On a skillet or comal set to medium heat, toast the guajillo
    chiles for a couple seconds on each side.
  2. Place the chiles in a large bowl and cover with boiling water.
    Let sit for 10 minutes.
  3. Place the soaked chiles, garlic, cumin, oregano, and 2 cups of
    the chile soaking liquid and process until smooth. Strain and
    season with salt and pepper. Set aside.

For the filling

  1. Add ¼ cup of water or vegetable stock to a large sauté pan
    set to medium-high heat. Add mushrooms and sauté for 5-6 minutes,
    or until almost all the moisture has evaporated from the mushrooms
    and they are beginning to brown. Add more liquid if necessary.
  2. Add the onion and garlic and continue cooking until the onion
    is tender and translucent about 6 more minutes. Add more liquid as
    necessary. Season with salt and pepper and set aside.
  3. Place potatoes in a medium saucepot with cold water and salt.
    Bring to a low simmer and let cook for 5 minutes, add carrots and
    let cook for 3 to 4 minutes more or until the potatoes and carrots
    are tender. Strain and set aside.

Assembly

  1. Preheat oven to 350°F.

  2. Bring enchilada sauce to a very low simmer in a medium saucepot,
    dip a tortilla in the warm sauce, very quickly, and place on a
    plate. Fill with mushroom mixture and vegan cheese and fold the
    tortilla over. Place on serving platter. Repeat this process with
    the rest of the tortillas.

  3. Pour some extra sauce on top of the enchiladas and spread with a
    spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese.
    (You can omit this step if you’re not using cheese).

  4. Remove from oven. Top enchiladas with the potato-carrot mixture,
    shredded lettuce, jalapeños en escabeche, and drizzle crema on top
    and serve.

Traditionally this recipe uses quite a bit of oil. After dipping
the tortilla in the enchilada sauce you fry them in a sauté pan
then you fill them. The potatoes and carrots are also pan-fried
before garnishing the enchiladas. I have opted for a healthier
version, but if you don’t mind the oil you can follow the
traditional methods.

If you are allergic to nuts you can make a tofu crema by
blending: 1 lb. of silken tofu, 2 tbsp. lemon juice, 1 clove of
garlic, 1/3 cup of water or unsweetened almond milk, 1 tsp. of
nutritional yeast, and salt and pepper to taste.

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Vegan Potato Enchiladas (Enchiladas Mineras)
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