Serves: 4
Enchilada Sauce - next time, double the sauce - read notes
1 cup canned diced green chilis (two 4 ounces cans)
3/4 cup water
1/2 tbsp of chopped garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp black pepper
Combine all the above ingredients into a small saucepan and allow to simmer for about 5 minutes.
1 tbsp gluten free flour (I used gluten free oat flour)
Add gluten free flour and mix well.
Allow it to cool for 15 minutes. use vita mix to blend the sauce into a more smooth puree.
Simmer the sauce for 5 more minutes until slightly thicker.
This will save in a mason jar for up to a week.
Yields: 1 cup and 2 tbsp enchilada sauce
Jackfruit Filling
One 14 ounces green jackfruit in water or brine can, drained and chopped
Cut the jackfruit into thin slices from core to the outer edges.
2 garlic cloves, chopped
3 tbsp tamari
1/4 tsp black pepper
1/4 tsp chili powder
Add jackfruit to the saucepan, along with garlic, tamarin, black pepper powder, chili powder. Let it marinate over medium heat for 10 minutes, stirring regularly to coat the jackfruit evenly. After 10 minutes, it will be darker and more tender.
Use potato masher to smash all the jackfruit up to get the shredded texture.
Yields: 1 and 1/3 cup jackfruit fillings
Enchilada
Preheat the oven to 350 degrees F.
9 x 13 baking dish
8 tbsp black beans (cooked from 1/3 cup dry black beans, 1 tbsp per enchilada)
8 tbsp frozen corn (1 tbsp per enchilada)
1/4 cup cilantro
8 corn tortillas
Warm tortillas in inron griddle.
To make enchiladas, grab a deep 9 x 13 baking dish and lay out thin layer of enchilada sauce.
Lay out a thin layer of enchilada sauce, about 1/4 cup
Then take 1 warm tortilla and line with 2 tbsp jackfruit, 1 tbsp black beans, 1 tbsp corn and cilantro. Roll lengthwise around the filling, then place seam-side down in the pan.
Repeat about 7 more times, then pout most of the sauce over top (reserve 1/4 cup for after cooking).
Cover with a foil and pop in the oven for about 25 minutes, until the edges just start to turn golden.
Note: You may have enough extra ingredients to make another smaller pan as well; just repeat the same process.
1/4 cup ground cashews
1/4 cup reserved green sauce
Use blender to pulverize some raw cashews into powder, which can be sprinkled on top for a chessy garnish. Add the reserved green sauce. Then return to the oven, uncovered for 5 minutes to further crispify the tortillas. Finally use spatula to plate the enchiladas and garnish with a sprig of cilantro.
Serve with Spanish Rice, Mexican Pinto Beans and Avocado (MUST).
Source: oneingredientchef
Taste Note: Tastes AWESOME. Probably next time, double the sauce and drizzle the sauce over just before serving.
Enchilada Sauce - next time, double the sauce - read notes
1 cup canned diced green chilis (two 4 ounces cans)
3/4 cup water
1/2 tbsp of chopped garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp black pepper
Combine all the above ingredients into a small saucepan and allow to simmer for about 5 minutes.
1 tbsp gluten free flour (I used gluten free oat flour)
Allow it to cool for 15 minutes. use vita mix to blend the sauce into a more smooth puree.
Simmer the sauce for 5 more minutes until slightly thicker.
This will save in a mason jar for up to a week.
Yields: 1 cup and 2 tbsp enchilada sauce
Jackfruit Filling
One 14 ounces green jackfruit in water or brine can, drained and chopped
Cut the jackfruit into thin slices from core to the outer edges.
2 garlic cloves, chopped
3 tbsp tamari
1/4 tsp black pepper
1/4 tsp chili powder
Add jackfruit to the saucepan, along with garlic, tamarin, black pepper powder, chili powder. Let it marinate over medium heat for 10 minutes, stirring regularly to coat the jackfruit evenly. After 10 minutes, it will be darker and more tender.
Use potato masher to smash all the jackfruit up to get the shredded texture.
Yields: 1 and 1/3 cup jackfruit fillings
Enchilada
Preheat the oven to 350 degrees F.
9 x 13 baking dish
8 tbsp black beans (cooked from 1/3 cup dry black beans, 1 tbsp per enchilada)
8 tbsp frozen corn (1 tbsp per enchilada)
1/4 cup cilantro
8 corn tortillas
Warm tortillas in inron griddle.
To make enchiladas, grab a deep 9 x 13 baking dish and lay out thin layer of enchilada sauce.
Lay out a thin layer of enchilada sauce, about 1/4 cup
Then take 1 warm tortilla and line with 2 tbsp jackfruit, 1 tbsp black beans, 1 tbsp corn and cilantro. Roll lengthwise around the filling, then place seam-side down in the pan.
Repeat about 7 more times, then pout most of the sauce over top (reserve 1/4 cup for after cooking).
Cover with a foil and pop in the oven for about 25 minutes, until the edges just start to turn golden.
Note: You may have enough extra ingredients to make another smaller pan as well; just repeat the same process.
1/4 cup ground cashews
1/4 cup reserved green sauce
Use blender to pulverize some raw cashews into powder, which can be sprinkled on top for a chessy garnish. Add the reserved green sauce. Then return to the oven, uncovered for 5 minutes to further crispify the tortillas. Finally use spatula to plate the enchiladas and garnish with a sprig of cilantro.
Serve with Spanish Rice, Mexican Pinto Beans and Avocado (MUST).
Source: oneingredientchef
Taste Note: Tastes AWESOME. Probably next time, double the sauce and drizzle the sauce over just before serving.
No comments:
Post a Comment