Easy Vegan Enchiladas Rojas

Step 1

Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.

Step 2

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.

Step 3

Heat olive oil in a large skillet over medium. Add in diced onion and sauté for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.

Step 4

Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.

Step 5

Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.

Step 6

Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.

Step 7

Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.

Step 8

Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.

Step 9

On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.

Step 10

Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!