Red & Green Enchiladas

Look at me, I'm being festive. A Christmas miracle!

Enchiladas filled with potato, roasted broccoli, cilantro and green chilies wrapped up and smothered in homemade red sauce.

Red Sauce
2 tbl canola oil
1/2 spanish onion, minced
2 garlic cloves, minced
1 tbl chili powder
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
salt and pepper
2 dried guajillo peppers, reconstituted in boiling water for 10 minutes, seeded
15 oz diced tomatoes
1 cup vegetable broth

Sweat the onions in oil until soft and translucent, 3-4 minutes. Add the garlic, chili powder, oregano, coriander, cumin, 1 tsp salt and 1/4 tsp pepper. Saute to toast the garlic and spices, 2 minutes.
Transfer to a blender and add the chopped up chilis, tomatoes and broth. Blend until smooth.
Transfer back to a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.
Taste and adjust seasonings.


Red & Green Enchiladas
makes 6-10"
1 large russet potato, unpeeled, medium dice
1 head broccoli, cut into small florets
1/2 spanish onion, medium dice
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tbl cumin
salt and pepper
3 oz diced roasted green chilies
3 tbl chopped fresh cilantro
2 tbl vegan sour cream
6-10" tortillas

Preheat the oven to 425.
On a large baking sheet, toss the potato, broccoli, onion and garlic with olive oil, cumin, salt and pepper. Roast for 25 minutes or until the potatoes are fully cooked.
Separate 2/3rds of the potato and place in a bowl. Add the chilies, cilantro and sour cream and mash.
Add the remaining potato and broccoli mix and toss to combine.
Lower the oven to 350.
Prepare a 8x8 baking dish.
One by one, dip the entire tortilla in the enchilada sauce and lay in the baking dish. Put some filling in the center and roll up. Once all six are tightly packed in the container, pour the remaining sauce over the top. Cover with foil and bake for 20 minutes. Garnish with cilantro and serve.

Stuffed Geuro Chile, Broken Spaghetti with Red Sauce

Small, roasted yellow chilies stuffed with beans, fresh yellow corn and spices simmered in homemade red sauce over broken spaghetti. Use this versatile sauce for just about anything!

Stuffed Guero Chile
9 yellow (Guero) chilies
2 tbl extra virgin olive oil
1/2 medium sized red onion, small dice
1/4 cup chopped mushrooms (morels, cremini, shittake, your choice)
4 garlic cloves, minced
1 tbl cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1-15oz can pinto beans, drained and rinsed
1/4 cup vegan sour cream
1 yellow corn cob, kernels removed

Preheat the oven to broil. Place the peppers directly on the oven grates and broil until charred. Remove and place in a paper bag and close to steam. Once cool, peel the skin off and slit lengthwise through one layer to open. Remove the seeds from the inside and set aside. Reduce the oven to 400.
Saute the onions and mushrooms with oil in a large saute pan until the onions start to soften. Add the garlic, cumin, salt, pepper and paprika. Toss and toast the garlic for 3 minutes. Add the beans and slightly mash with a potato masher. Add the sour cream and corn and stir to combine. Season to taste and remove from the heat. Stuff into peppers and lay into a glass baking dish. Cover with half of the sauce and bake for 15 minutes.

Broken Spaghetti with Red Sauce
1 lb dried red chilies
1 yellow onion, small dice
5 garlic cloves, minced
1 cup vegetable broth
2 tsp sea salt
1 tsp onion powder
2 tsp garlic powder
2 tsp cumin
1/2 tsp dried oregano
1 no-chicken vegetable bouillon cube
1-15oz can tomato sauce
6 oz spaghetti

Soak the chilies in hot water for 20 minutes until soft and pliable. Open and remove the seeds.
Combine the chilies, garlic, broth and salt in a blender. You might have to do this in batches depending on how big your blender is. Blend until smooth and slightly thin. Add water or more broth to the mix if it is too thick.
Transfer to a pot and bring to a simmer. Add the spices and tomato sauce and simmer for 15 minutes to allow the sauce to reduce.
Use half of this sauce for the stuffed chilies and half for the spaghetti.
Break the dried spaghetti into small pieces. Cook in boiling water until tender. Drain and toss while hot with red sauce.