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    Home » Main Course » Enchiladas de Suelo (Sinaloa Style Enchiladas)

    Enchiladas de Suelo (Sinaloa Style Enchiladas)

    Published: Apr 12, 2021 · Modified: Apr 12, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These enchiladas de suelo are a regional specialty from the northern state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. The tortillas are dipped in a smoky chile ancho sauce, pan-fried, then topped with sauteed vegan chorizo, lettuce, radishes, cucumber, and vegan queso fresco.

    enchiladas de suelo on a white plate on top of a brown and red striped towel

    A History

    Enchiladas are what we in Mexico call antojitos, which translates into “things you crave”. They are appetizers or snacks eaten before the main meal, and are mostly corn-based, like sopes, gorditas, quesadillas, and tlacoyos.

    from left to right tofu queso fresco in a glass bowl, a pot with water and zucchini, a pot with dried chiles soaking in water, a saute pan with cooked chorizo

    It is not known who invented enchiladas, but what we do know is that it is a pre-Hispanic recipe. There is evidence that the ancient civilizations of Mexico ate a dish made with tortillas and chiles, however, with the arrival of the Spanish cheese and crema were added to it.

    from left to right a blender with dried chiles, onion and garlic, a saute pan with sauce and a tortilla being dipped, a white plate with three tortillas covered in sauce, chorizo added to the tortillas

    Regional Differences

    Mexican cuisine varies greatly from region to region, and it is no different with enchiladas. The most common ones are enchiladas rojas and enchiladas verdes, but there are also enchiladas mineras, enmoladas, encacahuatadas, enchiladas suizas, enchiladas potosinas, and many more.

    from left to right, a plate with three tortillas topped with lettuce and zucchini, same plate with avocado added, same plate with radishes added, same plate with queso fresco added

    This particular recipe is from northern Mexico. Sinaloa is famous for its chorizo, so it was only natural that they would choose to fill their enchiladas de suelo with chorizo. I have to say this is absolutely one of my favorite versions of enchiladas, they are just the right amount of spicy and I love how all the toppings make them fresh and light. The one thing that makes them unique is that in this case the tortilla is first dipped in the sauce then pan-fried, this brings out the smokiness in the sauce!

    Ingredients

    Vegan chorizo- You can make your own vegan chorizo or you can use soy chorizo available at most grocery stores.

    Tofu queso fresco- There’s a recipe on how to make it below, but you can also use this macadamia nut queso fresco, or your favorite vegan cheese. The cheese is meant to be eaten as is, no need to melt it or cook it.

    enchiladas de suelo on a white plate surrounded by radishes, dried chiles, and avocado

    Tortillas – Please use corn tortillas to make this. Some of my favorite brands are El Milagro and La Banderita Clasica, but if you can find a local tortilleria in your town that would be your best option.

    Toppings: The most common toppings are cooked zucchini, lettuce, radishes, and cheese, but you could also add cooked potatoes and carrots, tomato, cucumber, and vegan crema.

    white plate with three tortillas topped with avocado, lettuce, radishes, queso fresco

    Serving

    Serve immediately after plating, because they are open-faced they do cool down fast. If you are serving a large crowd I recommend you roll them, and keep them warm in the over, then serve them with the topping on the side so everyone can choose their own.

    Storing

    Store everything separately for up to 4 days in the fridge. If you store the enchiladas after they have been assembled the tortillas will get soggy and disintegrate.

    Related Recipes

    Enchiladas Verdes

    Enchiladas Mineras

    Enmoladas

    Encacahuatadas

    enchiladas de suelo on a white plate on top of a brown and red striped towel
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    5 from 1 vote

    Enchiladas de Suelo

    These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 578kcal
    Author: Dora S.

    Ingredients

    Tofu Queso Fresco

    • 1 pkg. Extra Firm Tofu (14oz.)
    • 1-2 tsp. Salt
    • 2 tbsp. Nutritional yeast
    • 1 tsp. Garlic powder
    • 1 tbsp. Apple Cider vinegar
    • ½ Lime juiced

    Sauce

    • 5 Chiles ancho destemmed, deseeded
    • 1 clove Garlic
    • ¼ White onion
    • ½ tsp. Oregano
    • ¼ tsp. Cumin
    • 1 tsp. White vinegar
    • 1.5 cups Chile water, leftover from cooking

    Enchiladas

    • 2 cups Diced zucchini
    • 12 oz. Soy Chorizo
    • 1 cup Vegetable oil
    • 12 Tortillas
    • 1 cup Tofu Queso fresco
    • 2 cups Shredded lettuce
    • 4 Radishes sliced
    • 1 Avocado sliced
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    Instructions

    • To make the queso fresco: Press tofu for 30 min. Crumble tofu into a bowl and add the salt, nutritional yeast, lime juice, and garlic powder. Using your hand mix well. Let sit overnight.
    • To make the sauce: bring a medium pot, filled with water, to a boil. Add zucchini and let cook for 2-3 minutes or until it’s slightly tender. Remove the zucchini with a strainer, and set aside.
    • In the same boiling water drop the chiles and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
    • Place the soaked chiles, onion, garlic, cumin, oregano, white vinegar, and chile water in the blender. Process until smooth. Season to taste with salt. Set aside.
    • To make the enchiladas: heat a large sauté pan to medium heat and add the chorizo, cook stirring often for 4-5 minutes until the chorizo is golden brown. Remove the chorizo from the pan and set it aside.
    • Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
    • Heat the vegetable oil in a separate sauté pan to 350°F. Dip one of the tortillas in the enchilada sauce, make sure both sides are covered in sauce. Take this tortilla and drop it in the oil. Almost immediately flip the tortilla, then quickly remove it from the oil. Place it on the plate. (You must do this quickly or the tortilla will get soggy and fall apart). Repeat this process with the rest of the tortillas.
    • To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini, shredded, lettuce, sliced radishes, queso fresco, and avocado. Serve immediately.

    Notes

    You can also top your enchiladas with chopped tomatoes, pickled red onion, cooked potatoes, and vegan crema. If you don’t do soy you can use your favorite vegan cheese or you can make this vegan macadamia nut queso fresco. To make this oil free, simmer the sauce for 5 minutes after blending, then dip the tortillas in the warm sauce and continue with your toppings.

    Nutrition

    Serving: 3enchiladas | Calories: 578kcal | Carbohydrates: 99g | Protein: 31g | Fat: 28g | Saturated Fat: 4g | Sodium: 1756mg | Potassium: 2040mg | Fiber: 29g | Sugar: 25g | Vitamin A: 11986IU | Vitamin C: 35mg | Calcium: 260mg | Iron: 10mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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