Mushroom Enchiladas Poblanos

Mushroom Enchiladas Poblanos

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Mushroom Enchiladas Poblanos

Makes 8-10 Servings

Intensely savory, earthy, cheesy & meat free, these vegetarian enchiladas have enough depth of flavor that you won’t miss the meat.

Mushroom Enchiladas Poblanos
INGREDIENTS
  • Filling
  • 1/2lb Oyster Mushrooms
  • 2 tsp Oil
  • 2 pinches Salt
  • 3 Poblanos
  • 2/3rds wheel Asadero Cheese, grated
  • Sauce:
  • 4 Dried Ancho Chiles
  • 3 Dried Guajillo Chiles
  • ½ Onion, coarsely chopped
  • 1 tsp Canola Oil
  • 2 tbsp Honey
  • ½ cup Slivered Blanched Almonds
  • 1 tbsp Umami Powder
  • 2 tbsp White Distilled Vinegar
  • 28oz can Roasted Tomatoes
  • 32oz of Vegetable Stock
  • 1 tbsp Salt
  • Juice of 1/2 Lime
  • Cheese Topping
  • 1 wheel Cotija Cheese, grated
  • 1/3 wheel Asadero Cheese, grated
  • Crema & Garnish:
  • ½ cup Pepitas (shelled pumpkin seeds)
  • Chopped Cilantro
  • 8oz Crème Fraiche
  • 2 squeezes of Lemon Juice
  • 1 pinch Salt
  • 1 tbsp Ground Cumin

DIRECTIONS

  • Make the Sauce:
1

Toast the chiles in a dry pan until aromatic. Remove them from the pan, then add the chopped onion to the pan along with a tsp of oil. Char the onions.
2

Cover the chiles with hot water, and let them rehydrate for 15-20 minutes.
3

Toast ½ cup sliced almonds in the pan when the onions come out.
4

Put the onion in the blender with the roasted tomatoes, toasted almonds, honey, umami powder, and two cups of the vegetable stock. Blend until pureed & combined.
5

Pour the mixture into a saucepot, add the rest of the vegetable stock, then simmer to reduce until it coats the back of a spoon. Add the salt and lime juice, taste, and add additional salt as necessary.

  • Make the Filling:
6

Broil the poblanos until blackened. Core, seed, peel & chop them.
7

Tear the oyster mushrooms into bite sized pieces & caramelize them (how to saute mushrooms) in two batches with the oil & salt.
8

Toss the poblano pieces with the other filling ingredients.

  • Stuff & Bake the Tortillas:
9

Preheat your oven to 350 degrees.
10

Briefly fry the tortillas in oil (not until crispy), then dip them in the sauce.
11

Put ¼-1/3 cup filling in each tortilla, roll it and pack it in a baking dish.
12

Once all the tortillas are filled, sprinkle them with the cheese topping.
13

Bake the enchiladas for 30-45 minutes.
14

Mix together the crème fraiche, cumin, salt and lemon juice.
15

Put the enchiladas on plates, then top them with the pepitas, cilantro, and crema.

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