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PEANUT ENCHILADAS W/ BRAISED GREENS

1 tbsp. Vegetable oil or olive oil 1 lb. Cremini mushrooms, 3 ea. Garlic cloves, minced 8 oz. Spinach, roughly chopped 1 cup Hominy, canned, drained

1 cup Peanuts, toasted, no skins 8 ea. Chile guajillo 3 ea. Chile chipotle, in adobo 1 ea. Garlic, clove, peeled 2.5 cups Vegetable stock

1⁄2 cup Almonds, raw 1⁄4 cup Vegetable or olive oil 1 ea. Garlic clove, peeled 3⁄4 cup Water 1 tbsp. Lemon juice, fresh 9 - 12 ea. Corn tortillas

1

STEP 1

Preheat oven to 350F. To make the filling: heat 1 tbsp. of oil in a sauté pan. Once oil is hot, add mushrooms and sauté for 5-6 mins. Lower heat to med-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes.

2

STEP 2

Add hominy and stir to combine. Season with salt and pepper. To make the peanut sauce: Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer for 10 min. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, and vegetable stock. Blend until smooth. To make the almond crema: place all ingredients in the blender until smooth. Set aside.

3

STEP 2

To assemble: Warm corn tortillas in the microwave for 30 secs or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Pour the rest of the peanut sauce on top of the enchiladas and bake in oven for 15 – 20 min. Drizzle almond crema on top.

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