Adelson Meckler Recipes.
Adelson Meckler Enchiladas (yields 4 1/2 servings)
This is a very easy recipe that is full of flavor and satisfying. It is also vegan.
Ingredients:
-5 dried guajillo chiles, remove seeding
-one quart of water
-2 whole cloves of garlic
- 1 bay leaf
-3 whole cloves
- 1/4 of a white onion unchopped
-1/4 cup of distilled vinegar
- 1/2 tbsp of salt or to according to taste
-three potatoes chopped into small cubes
-3 tbsp of canola oil
-half of a bell pepper finely chopped
-3 tbsp of nutritional yeast (brewers yeast)
-1/4 of white onion finely chopped
-1/4 cup of dried unsalted pumpkin seeds ( if salted boil in water for 10 min. then rinse and drain)
-12 regular size corn tortillas ( if you don't know what a regular size corn tortilla is, this may not be for you)
Instructions:
pre-heat oven to 350 degrees.
1) Combine chiles, water, garlic, bay leaf, cloves and onion to boil (except the vinegar) on medium heat for about ten minutes.
2) Put boiled ingredients in blender and blend on high into a thin sauce. Then add vinegar and salt and set aside.
3) Put oil in pan on medium to low and add potatoes, bell peppers, yeast, onion and seeds to sauté until the potatoes are lightly browned. Then set aside.
4) Warm tortillas on a pan without oil and set aside ( warmed enough so the tortillas do not break when used to wrap)
5) In a casserole dish approx. 9 in.X 12in. X 2in high and some of sauce to coat bottom.
6) Make enchiladas by adding potato mix to tortillas individually and rolling them and then lay them next to one another.
7) Pour remaining sauce over the enchiladas and bake on 350 degrees for 12 minutes and serve.