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.
Servings 4 servings
- 2 Medium Idaho potatoes, peeled and cubed
- 4 Medium carrots, peeled, and cubed
- 15 Dried Guajillo chiles, stems and seed removed
- 2 cloves Garlic
- ¼ tsp. Ground cumin
- ½ tsp. Mexican oregano, dried
- 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
- Almond Crema
- Jalapeños en Escabeche, sliced
- 2 cups Shredded romaine or iceberg lettuce
To make the enchilada sauce
On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.
Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.
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
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.
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.
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.
Preheat oven to 350°F.
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.
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).
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. I have opted for a healthier version, but if you don’t mind the oil you can follow the traditional methods. To do so, after dipping the tortilla in the sauce fry them lightly in a large sauteé pan with 1 tbsp. of oil. Fill the tortilla then fold in half. In the same pan you fried the tortillas fry the potato and carrots.
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.
The enchilada sauce is not very spicy, so if you like spicy food add 1 to 2 chiles de arbol to the sauce.