mexican enchiladas| vegetarian style

If you ask me what my favorite food in the world is I would answer enchiladas. But  not just any enchiladas, i'm talking about my mom's homemade enchiladas.  A recipe that was passed down to her from my grandma, which I absolutely love and makes me feel so nostalgic every time I eat them. Growing up my mom would make these a lot so of course they became one of my favorite dishes she made. Just recently I asked her to please
 spoil me and make my favorite, except that this time she would need to make them vegetarian style. 

Three months ago I made the commitment to transition from a bacon eating carnivore to vegetarian and have been going strong ever since. So I asked her to please skip the meat and she kindly substituted  with potatoes instead. It turned out amazingly delicious. 

So of course I had to share my favorite recipe with you!

What you'll need

8 tortillas 

1 cup vegetable oil + 3 tablespoons

2-3 squash

2 potatoes  (if you prefer meat use 1 lb of ground beef)

2 tomatoes

 2 carrots

1 onion

1/2 cup raisins

for the chile sauce

3 guajillo chile pepper (dried)

3 pasilla chile pepper (dried)

1 tsp ginger

 1 tsp cumin

1 cinnamon stick

2 garlic cloves

1 tsp cloves

3 tbsp flour

2 small pieces of mexican hot chocolate

2-3 tablespoons of sugar

salt & pepper to taste

for toppping

lettuce

radish 

dry mexican cheese 

Directions

1. In a small pot add gujillo and pasilla chiles covered with water, bring to a boil and simmer 15-20 min until tender.

2. Finely dice squash,potatoes,tomatoes,carrots and onion and saute in 3 tablespoons of vegetable oil until tender add any seasoning you'd like (set aside)

3. For the chile sauce you must "burn" flour (heat flour on skillet with aluminum foil until light brown) add chiles to blender with a bit of water that they were boiled in, add ginger, cumin, cloves, garlic mexican chocolate, flour and sugar. Blend all together, if it's too thick add more water. Add salt and pepper to taste. Heat in skillet until warm and set aside.

4. Add 1 cup of vegetable oil to clean skillet and warm up tortillas.

5. After tortillas are ok to handle carefully cover in chile sauce, fill enchilada up with filling and roll. Add toppings and serve.
the  serving with 8 tortillas is for 2 people, but you will have lots of mix and sauce left over so you can make a lot more