Last summer I enjoyed a lovely visit to San Francisco – one of my favorite cities! This gorgeous city has a myriad of vibrant and amazing vegan restaurants. My inspiration for this dish came from a wonderful vegan Mexican joint named Gracias Madre. This fully plant-based and organic restaurant serves fresh and bold flavors that proves Mexican cuisine does not have to be cheese / dairy dependent.
These salsa verde enchiladas are a tasty twist on the classic enchiladas roja. Green tomatillos are oven-roasted to bring out deep flavor and when combined with jalapeños, lime juice, onion and cilantro, the results are mouth-watering! These baked enchiladas are topped off with a drizzle of cashew cream along with sliced radishes, cilantro, and avocado. Every time I bite into this dish, I am transported to the creative culinary delights of SFO and Gracias Madre.
9-10 tomatillos husked and washed
1/4 cup red onion chopped
1 jalapeno de-seeded and chopped
1/2 cup cilantro roughly chopped with stems
1 tbsp fresh lime juice
1 tbsp olive oil
Salt to taste
Organic corn tortillas
1 red bell pepper diced
1 cup shiitake mushrooms sliced
2 medium potatoes boiled and diced
2 garlic chopped
1 cup baby kale
2 tbsp cilantro chopped
1 tbsp taco seasoning
Pinch of paprika
1/4 tsp chipotle pepper
1 tbsp olive oil
3/4 radishes thinly sliced
1 jalapeno sliced
Cashew sour cream
Place the washed tomatillos in a baking dish. Toss them with a tablespoon on olive oil. Bake them for 20 minutes on 350 degree F or until tender.
Once the tomatillos are cooked and cooled, transfer them to the blender
Add the red onion, lemon, cilantro, jalapeno, and sea salt then blend (leave somewhat chunky, not a puree)
Keep the salsa aside
Heat 1 tbsp olive oil in a non-stick pan Add the garlic and give quick sauté.
Add the red pepper and mushrooms. Cook the vegetables for a minute, still keeping them crunchy.
Add boiled potatoes to the pan and lightly saute along with other contents
Add the baby kale and saute once more until kale starts wilting
Turn the heat to low and add the taco seasoning, paprika, chipotle pepper, salt, and cilantro. Mix all contents well and keep aside.
To control the spice level of the enchiladas, adjust the amount of paprika used. Note that jalapeños can vary in spice level.
Dip each corn tortilla in the tomatillo sauce.
Place filling mixture in each of tortilla. Roll them and place them in the baking dish folded side down.
Add tomatillo sauce on top. Bake them for 10 minutes on 350 Degree F.
When the enchiladas are heated thoroughly, garnish them with radish slices, chopped jalapeno slices, cilantro, avocado cubes, and cashew sour cream.