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RECIPE
14 INGREDIENTS7 STEPS30MIN

Enchiladas de Suelo (Sinaloa Style Enchiladas)

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Dora's Table

Dora is the founder, recipe developer, and photographer of Dora's Table, a vegan Mexican blog that aims to preserve the beauty and richness of the different regional cuisines of Mexico. She was born and raised in Mexico and is a graduate of the Culinary Institute of America in New York. She adopted
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These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.

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30MIN
Total Time

Dora's Table

Dora is the founder, recipe developer, and photographer of Dora's Table, a vegan Mexican blog that aims to preserve the beauty and richness of the different regional cuisines of Mexico. She was born and raised in Mexico and is a graduate of the Culinary Institute of America in New York. She adopted
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Ingredients

US / METRIC
Servings:
4
Serves 4

Sauce

5
Dried Ancho Chile Peppers
1 clove
1/4 tsp
Ground Cumin
1 tsp
Distilled White Vinegar

Enchiladas

2 cups
Diced  Zucchini
12 oz
Soy Chorizo
as needed
Vegetable Oil
about 1 cup, for frying
12
White Corn Tortillas
1 cup
Vegan Cheese
or Vegan Queso Fresco
2 cups
Shredded  Lettuce
4
Radishes , sliced
1
Avocado , sliced

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Nutrition Per Serving

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CALORIES
937
FAT
86.7 g
PROTEIN
17.4 g
CARBS
57.6 g

Author's Notes

You can also add chopped tomatoes, pickled red onion, cooked potatoes, and vegan crema.

Cooking Instructions

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Step 1
To make the sauce: Bring a medium pot, filled with water, to a boil. Add Zucchini (2 cup) and let cook for 2-3 minutes or until it’s slightly tender. Remove the zucchini with a strainer, and set it aside.
Step 2
In the same boiling water drop the Dried Ancho Chile Pepper (5) and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
Step 3
Place the soaked chiles, White Onion (1/4), Garlic (1 clove), Ground Cumin (1/4 teaspoon), Dried Oregano (1/2 teaspoon), Distilled White Vinegar (1 teaspoon), and the chile water in the blender. Process until smooth. Season to taste with salt. Set aside.
Step 4
To make the enchiladas: Heat a large sauté pan to medium heat and add the Soy Chorizo (12 ounce), cook stirring often for 4-5 minutes until the chorizo is golden brown. Remove the chorizo from the pan and set it aside.
Step 5
Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
Step 6
Heat the Vegetable Oil (as needed) in a separate sauté pan to 350 degrees F (180 degrees C). Dip one of the White Corn Tortilla (12) in the enchilada sauce, make sure both sides are covered in sauce. Take this tortilla and drop it in the oil. Almost immediately flip the tortilla, then quickly remove it from the oil. Place it on the plate. (You must do this quickly or the tortilla will get soggy and fall apart). Repeat this process with the rest of the tortillas.
Step 7
To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini, Lettuce (2 cup), Radish (4), Vegan Cheese (1 cup), and Avocado (1). Serve immediately.

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Nutrition Per Serving
Calories
937
% Daily Value*
Fat
86.7 g
111%
Saturated Fat
50.2 g
251%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
57.6 g
21%
Fiber
13.6 g
49%
Sugars
6.9 g
--
Protein
17.4 g
35%
Sodium
1100.4 mg
48%
Vitamin D
--
--
Calcium
203.3 mg
16%
Iron
4.3 mg
24%
Potassium
514.6 mg
11%
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