The best vegan enchiladas






My family and I are from Chihuahua Mexico and i grew up with red enchiladas and it has always been one of my favorite foods. I can always tell when a restaurant doesn’t make the sauce from scratch, the majority of the time i don’t even bother ordering them because i’m such a snob about it. It is so simple to make, its silly! Here is the recipe my mom uses and we also used in our old mamacita food truck too. I hope you guys love it!


1 bag of new mexico chile pods

salt to taste

1 garlic clove

First you rinse the chiles under cold water and remove the stem, then you boil them in water for 15-20 minutes until soft. Once soft, you blend them with the garlic until smooth with 1/2 cup of the water they were boiled in (add more water if its very thick), pass the sauce through a strainer (this is to remove the skins of the chiles) and use a rubber spatula to press it well. Add salt to taste.

For the enchiladas, I rolled the blue corn tortillas with smashed potatoes (to prevent the tortillas from breaking apart, heat them until soft then roll them into taquitos) and fried them in a deep pan with oil then added the chile sauce. For the queso fresco i used tofu.

Queso fresco recipe;

extra firm tofu

1 lemon juice


garlic salt

For the cheese i drained and crumbled the tofu, added the juice of one large juicy lemon, 1tbsp of garlic salt, and salt to taste. Queso fresco has a salty sour kick but its super mild that’s why traditionally it goes great with enchiladas. Surprisingly, tofu has the same texture! I hope everyone has a lovely summer weekend. We are heading to the coast and it will be Meadow’s first time seeing the ocean. Stay tuned to see her reaction!


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