- several saucepans
- a food processor to blend about 200ml of adobo
- something to mash guacamole (fork probably won't cut it, i used a potato masher)
4-6 flour tortillas (filled and rolled, fitting in a roughly 20x30cm casserole dish)
refried beans (ideally pinto, black will do)
vegan shredded cheese (topping)
vegan sour cream (garnish)
plus the following:
2 ripe avocados
half white onion, minced
1 smallish tomato, minced
handful or more of cilantro/coriander leaves, lightly chopped, to taste
15ml fresh lime juice
several pinches of kosher salt, to taste
cayenne pepper powder, to taste
scoop out the avocados into a big bowl. add everything else. combine it all and start MASHING. taste frequently and tweak flavoring as desired.
this makes a lot of adobo, about 200ml. it keeps well in the fridge in a sealed container. use it a bit like sambal oelek. but also feel free to reduce this recipe proportionally: you'll only need about 20ml for this recipe unless your chilis are super mild.
dried chilis (50g Chinese peppers from Edeka made a VERY hot adobo)
half white onion, diced
4 cloves garlic, diced
1g cumin
1g oregano
4g fresh ground black peppercorns
3g+ salt
100ml white vinegar
50ml water if needed
carefully remove all seeds from chili, slitting them open as needed. toast on all surfaces for a minute or less in a hot pan, then submerge in just-boiled water for 10-15 minutes to rehydrate.
saute onion and garlic until glassy. add all the spices, saute a bit more. then dump it into the food processor with the chilis, vinegar, and blend the fuck out of it forever, till smooth. (strain if needed, sometimes not all the chili skins blend)
2 white onions, diced
1 large or two small orange or red bell peppers, diced
2 tsp garlic powder
3 tsp fresh ground cumin
3 tsp paprika (smoked + sweet together worked nicely)
30+ ml lime juice
~150ml vegetable broth plus water as needed
15+ ml adobo (from above; depends how spicy you made it/want it)
200g vegan hack
dice onion and pepper and saute until soft. add everything but the hack and simmer until everything begins to collapse and become more of a sauce. reserve half of the sauce.
heat another pan with enough oil to coat the vegan hack. brown the hack in the oil, then chuck into the half of the sauce that's still in the pan and keep cooking until it smells ready.
heat oven to ~200 (umluft). you're just warming this stuff through, you're not cooking or baking anything really.
take the vegan shredded cheese and toss it in a bowl with a little water to help it melt. lightly oil or grease a casserole dish with your favorite edible lubricant. assemble the enchiladas: coat the inside of each tortilla with guac and refried beans, then add a healthy portion of hack filling. roll each one up as tight as possible and jam them side by side in the casserole. when the dish is full, take the reserved sauce and pour it over the top, then scatter the wet cheese to cover the whole mess.
bake uncovered for 15-20 minutes, until cheese is melted and everything is nice and warmed through. serve with vegan sour cream. if your adobo is as hot as mine was you'll need it. enjoy. serves 3-4.
hack = ground beef